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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

  1. 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.

  2. (Optional: Add green chili for heat)

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

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

  5. 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.