Coconut Korma (Bombay House Copy Cat!)

I just can’t express how much I love Indian food and how much I love a fabulous little restaurant that started in Provo, Utah, called “The Bombay House”. So many good memories there: birthday dinners, work Christmas party, dates (good, bad and fabulous-2nd date with my boy!), after college graduation party, engagement dinner… There is just something so magical and happy about good Indian food. While living in Hawaii I was desperate for something close to the Bombay House’s delicious Coconut Korma. I tried many recipes and this one was the best and closest. It’s still not as great as going to the actual Bombay House because of the amazing ambiance they have there but it’s still pretty fabulous. If you are Bombay House junkie like me, I would love you to try this recipe sometime and tell me what you think. When in Utah support the Bombay House and go and try all of their amazing food (and Lassis!) but when you can’t this is the next best thing!

Chicken Spice Marinade:
3 chicken breasts, cut into strips or bite size pieces
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 teaspoon cayenne
Mix together and marinade for at least an hour.
1 tablespoon vegetable oil
1/2 cup chopped onions
4 large garlic cloves, minced
1/2 teaspoon ginger (can use fresh or powdered)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
2 ripe medium tomatoes, lightly blended (or 1 can diced tomatoes)
1/4 cup plain yogurt (Greek or regular)
1 teaspoon salt
1 can coconut milk
1 teaspoon garam marsala
1/4 cup golden raisins (optional but highly recommended!)
1/4 cup cashews, chopped (optional)
garnish with cilantro and fine shredded coconut(optional)

Spray large fry pan with a little bit of oil and brown marinated chicken over medium heat, but do not cook all the way through.
In a large pan add oil, garlic, onions, and ginger and cook over medium heat until onions are translucent. Then add the remaining spices (except salt and marsala) and cook for another minute. After that, add the tomatoes and simmer for 3 to 4 minutes. Add the yogurt and blend in with a wire whisk. Then add the browned chicken and salt. Bring to a boil, then cover and simmer for 20 minutes.
Stir in the coconut milk, garam masala, cashews and golden raisins then simmer uncovered, stirring occasionally, until the sauce becomes a little thicker. Serve over basmati rice and top with coconut and cilantro if using.

Recipe from

Leave a Reply

Your email address will not be published. Required fields are marked *