Chicken Curry with Coconut Milk
Recipe Summary
- A flavorful Indian chicken curry featuring tender chicken pieces cooked in a rich, aromatic gravy made with coconut milk and a blend of traditional spices. Perfect for a hearty dinner.
All Ingredients - For Marination
- Chicken 500 gms, curry cut pieces with bones
- Pepper powder 1/2 tsp
- Salt 1 tsp
All Ingredients - For Curry
- Oil 3 tbsp
- Cloves 4
- Cinnamon 2 pieces
- Cardamom 3
- Star anise 1
- Bay leaves 2, cut into two
- Chopped onions 2 medium (150 gms)
- Dry red chili 2 nos. (chopped)
- Green chili 2 nos. (chopped)
- Ginger garlic paste 2 tsp
- Turmeric powder 1/4 tsp
- Kashmiri chili powder 1 tsp
- Coriander powder 1 tsp
- Water 4-5 tbsp (for spices)
- Tomato puree 5 tbsp (readymade)
- Coconut milk 1 cup (225 ml)
- Salt a pinch (for curry)
- Water 150 ml
- Lemon juice 1.5 tsp
- Chopped coriander 3-4 tbsp
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate Chicken
In a bowl, add 500 gms curry cut chicken pieces with bones, 1/2 tsp pepper powder, and 1 tsp salt. Mix all the ingredients well to coat the chicken evenly.
Step 2: Set Aside
Set the marinated chicken aside for .
Step 3: Prepare for Curry
Heat 3 tbsp oil in a pan. Add 4 cloves, 2 pieces of cinnamon, 3 cardamom pods, 1 star anise, and 2 bay leaves (cut into two). Give a stir and fry for a few seconds until fragrant.
Step 4: Sauté Onions and Chilies
Add 2 medium (150 gms) chopped onions, 2 chopped dry red chilies, and 2 chopped green chilies to the pan. Fry for on medium heat until the onions are translucent.
Step 5: Add Ginger Garlic Paste
Add 2 tsp ginger garlic paste and fry for on low heat until the raw smell disappears.
Step 6: Brown Chicken
Add the marinated chicken to the pan. Fry for on medium heat until the chicken pieces turn light brown.
Step 7: Add Powdered Spices
Add 1/4 tsp turmeric powder, 1 tsp Kashmiri chili, 1 tsp coriander powder, and a splash of 4-5 tbsp water. Fry for on medium heat, stirring continuously, until the spices are well combined and the oil starts to separate.
Step 8: Add Tomato Puree
Add 5 tbsp readymade tomato puree. Cook for on medium heat, stirring occasionally.
Step 9: Add Coconut Milk and Salt
Pour in 1 cup (225 ml) coconut milk and add a pinch of salt. Stir well to combine.
Step 10: Simmer Covered
Cover the pan and cook for on low heat, allowing the chicken to cook through and absorb the flavors.
Step 11: Adjust Consistency
Add 150 ml water to achieve desired gravy consistency.
Step 12: Add Lemon Juice and Coriander
Add 1.5 tsp lemon juice and 3-4 tbsp chopped coriander. Stir gently.
Step 13: Final Simmer and Serve
Simmer for another . Mix well and serve hot.
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