Coconut Milk Chicken Curry
For Marinade
For Cooking
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Marinade
In a large bowl, combine red chili powder (1 tsp), turmeric powder (1 tsp), cumin powder (1 tsp), black pepper powder (1/2 tsp), garam masala powder (1 tsp), coriander powder (1 1/2 tsp), salt (1 1/2 tsp, or to taste), garlic paste (1 tbsp), ginger paste (1 tbsp), plain yogurt (4 tbsp), chopped fresh coriander (1/4 cup), and chopped fresh mint (2 tbsp). Mix thoroughly until a smooth paste forms.
Marinate the Chicken
Add 1 kg of chicken pieces to the prepared marinade. Using your hands, mix the chicken well with the marinade, ensuring each piece is fully coated. for at least .
Sauté Onions and Whole Spices
Heat 4 tablespoons of cooking oil in a large pan over medium heat. Add 1 1/2 cups of thinly sliced onion, 1 small cinnamon stick, and 3 cardamoms. until the onions turn golden brown, about .
Add Marinated Chicken
Carefully add the chicken pieces to the pan with the onions. Stir well to combine the chicken with the onions and any remaining marinade.
Cook the Chicken (First Phase)
Cover the pan with a lid and cook for over medium heat. Stir occasionally to prevent sticking and ensure even cooking.
Add Coconut Milk and Green Chilies
After , remove the lid. Pour in 3/4 cup of coconut milk and add 7-8 whole green chilies. Stir gently to incorporate the coconut milk into the curry.
Cook the Chicken (Second Phase)
Cover the pan again and cook for another over low heat, allowing the flavors to meld and the chicken to become tender.
Garnish and Serve
Remove the lid, stir the curry one last time. Garnish with fresh chopped coriander leaves. Serve hot with rice or bread.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
Variations
Simple ways to adapt this recipe.
- Add diced potatoes or otherCustomise
Add diced potatoes or other vegetables like bell peppers for a heartier curry.
- For a richer flavorCustomise
You can add a tablespoon of ghee at the end.
- Experiment with different whole spices
Experiment with different whole spices like bay leaves or black peppercorns during the sautéing stage.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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