Korma Curry with Coconut Milk Powder

Korma Curry with Coconut Milk Powder

A royal-style creamy curry made with coconut milk powder and cashew paste. Ideal with chicken, paneer, or veggies — rich in flavor, mild in heat.

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients

  • Cooked chicken/paneer – 2 cups (cut into medium pieces)
  • Onion – 1 large (finely chopped)
  • Tomato – 1 medium (chopped or pureed)
  • Ginger-garlic paste – 1 tsp
  • Green chili – 1
  • Coconut milk powder – 3 to 4 tbsp
  • Warm water – 1 cup
  • Cashew paste – 2 tbsp for extra creaminess
  • Coriander powder – 1 tsp
  • Garam masala – ½ tsp
  • Turmeric powder – ¼ tsp
  • Red chili powder – ½ tsp (adjust to taste)
  • Oil or ghee – 2 tbsp
  • Salt – to taste
  • Fresh coriander – for garnish
  • Prepare Coconut Milk:
  • Mix 3–4 tbsp coconut milk powder in 1 cup warm water. Stir well and keep it ready.

Instructions

  • Cook Base Masala,Heat oil or ghee in a pan, Add chopped onion and sauté till light golden, Add ginger-garlic paste and cook for a minute, Add chopped tomato and cook until soft.

  • (Optional: Add green chili for heat)

  • Add Spices, Add turmeric, red chili powder, coriander powder, and salt, Cook till oil starts to separate from the masala.

  • Add Veggies or Protein, Add your chopped vegetables or cooked chicken/paneer, Mix well and cook for 3–4 minutes.

  • Add Coconut Milk, Pour in the prepared coconut milk and cashew paste (if using),Mix gently and simmer for 5–7 minutes on low flame, Add garam masala and stir.