Coconut Chicken Curry
Summary
- A delightful and aromatic chicken curry featuring tender chicken pieces simmered in a rich, creamy coconut milk gravy. This dish is infused with traditional Indian spices and fresh curry leaves, offering a comforting and flavorful experience.
All Ingredients - Main Ingredients
- Oil 3-4 tbsp
- Cumin seeds 1 tsp
- Chopped onions 2 small (120 gms)
- Chopped green chili 3 nos.
- Curry leaves 20-25 nos.
- Chicken (small curry cut with bones) 500 gms
- Turmeric 3/4 tsp
- Salt 1 tsp
- Ginger garlic paste 1.5 tsp
- Coriander powder 1 tsp
- Coconut milk 1 cup (225 ml)
- Fine chopped coriander leaves 3 tbsp
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Heat Oil and Cumin Seeds
Heat 3-4 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them splutter.
Step 2: Sauté Onions
Add 2 small (120 gms) chopped onions to the pan. Fry them for on medium heat until they turn translucent and slightly golden.
Step 3: Add Green Chili and Curry Leaves
Add 3 chopped green chilies and 20-25 curry leaves to the onions. Fry for on medium heat until fragrant.
Step 4: Cook Chicken with Turmeric and Salt
Add 500 gms of small curry-cut chicken pieces with bones to the pan. Sprinkle 3/4 teaspoon of turmeric and 1 teaspoon of salt. Fry for on high heat until the chicken changes color and is well coated with the spices.
Step 5: Add Ginger Garlic Paste and Coriander Powder
Add 1.5 teaspoons of ginger garlic paste and 1 teaspoon of coriander powder to the chicken. Mix well and fry for on medium heat until the raw smell of the paste disappears.
Step 6: Simmer in Coconut Milk
Pour in 1 cup (225 ml) of coconut milk. Stir everything together, cover the pan with a lid, and cook for on low heat until the chicken is tender and cooked through.
Step 7: Garnish and Finish Cooking
Uncover the pan, stir in 3 tablespoons of fine chopped coriander leaves. Cook for another on low heat, allowing the flavors to meld and the curry to thicken slightly.
Step 8: Serve
Your Coconut Chicken Curry is ready to be served hot with rice or bread.
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