Chicken Korma

Chicken Korma

This Chicken Korma is the perfect solution for busy weeknight dinners or when you're craving Indian cuisine without the fuss.

Serves 2-3


2 tablespoon butter or ghee

1 1/2 lb boneless, skinless chicken, cut into 1-inch cubes 

1 jar Brooklyn Delhi Coconut Cashew Korma 

1/2 cup coconut milk (or 1/4 coconut cream/heavy cream) - optional 

1/4 cup chopped cilantro - for garnish 


In a medium-sized, non-stick pan, add 2 tbsp of butter over medium heat. Add in the cubed chicken and sauté for about 7 minutes, until chicken cubes are evenly brown on all sides. 

Add 1 jar Brooklyn Delhi Coconut Cashew Korma to the chicken and let simmer until heated through. Optionally, for a richer sauce, pour 1/2 cup of coconut milk into the empty jar, shake it up, and pour it into the pan. Otherwise you can add some water to get to your desired consistency. 

Garnish with chopped cilantro and add your favorite Brooklyn Delhi condiment on top for some heat.

For Serving

Rice and/or naan 


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