Found a YouTube recipe for North Indian chicken Korma that called for canola oil. Can anyone recommend a healthier oil alternative that wouldn't derail the authentic Korma flavor? Avocado oil, for instance?

Also, the Korma I've tasted in the states is always creamy, however, I'm dairy free so no cow's milk yogurt for me. From past and pain-staking research, I found that a brand of coconut milk called Chao Koh's is pretty creamy... Would that work? Any other brand suggestions would be appreciated. Thanks!

UPDATE: Wow. Indian food is difficult to make. Lots of components to make a very specific flavor. What a learning process…

Thanks, everyone, for explaining how to create a “dairy-free” creamy flavor with a combination of cashews and coconut milk. I actually originally needed a healthy oil alternative and ended up addressing something a lot more important in this recipe.

I used 1 can of coconut milk by a brand called Native Forest (I think I actually found out about the brand on this very Reddit when looking for a dairy-free yogurt alternative). It’s a great brand because they make a preservative-free version of coconut milk.

My cream blend included 40 cashews… I need to dial back on the cashews, though, because they have quite a bit of sugar, another think I don’t handle well.

The next thing to tackle with this recipe I found on YouTube are the spices… Not sure if they’re quite right. I think I may want more heat… And maybe cumin??