Chicken Korma Coconut Milk Recipe with Variations - My Natural Family (2024)

FAQs

What are the variations of korma? ›

Hence, korma has a yoghurt/cream-based mildly spicy gravy with a simmered centre component. Shahi korma, Mughalai korma, Hyderabadi korma, and Kashmiri korma are prime examples. On the other hand, curry is usually spicier and thicker than korma. It is similar to a pre-cooked sauce loaded with herbs and spices.

You've probably heard of chicken curry or tikka masala, but what about korma? It's a creamy dish of meat and veggies braised with yogurt and spices. The thick sauce seeped in smoky and sweet spices, balanced out with coconut milk, tastes absolutely scrumptious over chicken, vegetables or beef.

Coconut Cream vs Coconut Milk

Compared to normal coconut milk, coconut cream has a much higher fat content, containing around 19-22% fat. Coconut cream still retains the delicious coconut flavor that coconut milk has, but is much thicker as it is essentially coconut milk with less water.

Soy milk is a great alternative to coconut milk. It's also plant-based and has a slightly lower fat content than coconut milk. In most recipes, you can swap it in a 1:1 ratio. If you're looking to add more protein to your diet, soy milk is a good option.

Pasanda. Like their cousin the Korma a Pasanda is a rich, creamy curry made from ground almonds and coconut. It is a sweet dish without too much heat and has it's origins in Moghul cooking using lamb. It can also have cream in it as well, so it is very mild and children generally like it.

The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning "braise". It refers to the cooking technique used in the dish.

Here are some dairy-free alternatives commonly used in Indian cooking: Coconut Milk: A creamy and rich substitute for dairy, coconut milk is often used in curries, soups, and desserts. It lends a delightful tropical flavor and pairs well with Indian spices.

I also use coconut milk or cream sometimes when I make chana masala because I very much like how it makes the gravy so creamy and rich. Water does not offer the same benefits and - in my opinion - actually weakens the tempering of the curries and kormas. So, the top reason is because it is delicious!!

Add more spices: Store-bought curry sauces often lack the depth of flavour that homemade sauces have. To remedy this, you can add more spices like cumin, turmeric, coriander, and garam masala. Use fresh ginger and garlic: Fresh ginger and garlic add a lot of flavour to curries.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa.

Is coconut milk better for you than heavy cream? ›

Heavy cream has signficantly more Vitamin D than coconut cream. Coconut cream is a great source of dietary fiber and iron, and it is an excellent source of potassium. Both coconut cream and heavy cream are high in calories and saturated fat. Coconut cream has signficantly less cholesterol than heavy cream.

Chou suggests using unsweetened oat, rice, or soy milk mixed with a few drops of coconut oil when cooking a curry, soup, or stew.

Greek yogurt is a great option to substitute for creamy canned coconut milk for folks who eat dairy. “Greek yogurt is thick and adds creaminess to recipes, especially if you choose a full-fat variety,” says Woods. Greek yogurt has a tangy taste, which may not work well in every single recipe.

Follow this tip: Be sure you're buying unsweetened coconut milk. It's already naturally sweet, so you don't need the extra sugar, unless the recipe specifically calls for it.

While Shahi Korma is like the common Korma as they share some similarities, the Shahi Korma has some notable differences which makes it royal. Shahi Korma is creamier due to the use of a paste of almonds and cashews and cream instead of yogurt, giving it a richer and more indulgent texture.

North Indian korma is aromatic, rich & creamy with a velvety texture as nuts & yogurt form the base. South Indian kurma is not creamy or rich but is light as coconut & seeds/nuts form the base. However both are very fragrant and spiced for flavor but not for heat.

Korma is a type of curry that gets some grief from hot curry fans, but it's delicious taste certainly makes up for that! Similar to a Korma but with a small touch of added spice, the Pasanda was originally made from lamb leg, but today often uses chicken or prawns.

Crudely speaking, korma is almond-based, Kashmiri/Malayan has lots of fruit, meaning it can be very sweet, Pasanda is traditionally based on coconut flavours and Tikka Masala is served as a red, fragrantly buttery sauce.