Dairy Free Classic Coconut Chicken Korma

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Dairy Free Classic Coconut Chicken Korma

This creamy korma builds its richness from a silky cashew cream and full-fat coconut milk, simmered with golden onions, garlic, ginger, and a warm blend of coriander, cumin, cardamom, and cinnamon. Chicken thighs are seared first for deep color, then braised low and slow in that fragrant coconut sauce until fall-apart tender. A splash of rose water at the end adds a subtle floral note that makes the whole pot smell incredible. Spoon it over fluffy basmati rice or scoop it up with naan, then finish with fresh cilantro and toasted slivered almonds for crunch. It's a rich, restaurant-style curry that fits neatly into a dairy free dinner rotation without sacrificing any of that classic korma creaminess.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cashew cream

½ cup raw cashews
½ cup hot water

For the chicken

2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
1 tsp kosher salt
½ tsp ground turmeric

For the sauce

3 tbsp neutral oil or ghee
4th & Heart Ghee Butter Original Recipe - 9 Oz Organic Valley Ghee Clarified Butter - 7.5 Oz Carrington Farms Organic Ghee Clarified Butter Grass-Fed, 12 fl oz Organic Valley Ghee Clarified Butter, 13 oz Laxmi Pure Ghee Clarified Butter
See all
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cardamom
½ tsp ground cinnamon
¼ tsp ground white pepper
1 can (13.5 oz) full-fat coconut milk
½ cup low-sodium chicken broth
1 tsp kosher salt, plus more to taste
1 tsp rose water (optional)

For serving

cooked basmati rice or naan, for serving
fresh cilantro leaves, for serving (optional)
toasted slivered almonds, for serving (optional)

Instructions

1
Place the cashews in a blender with the hot water and let them soak for 10 minutes. Blend on high until completely smooth and creamy, about 1 minute. Set aside.
2
In a large bowl, toss the chicken pieces with 1 tsp salt and the turmeric until evenly coated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!