Coconut Milk Chicken Curry
Summary
- This rich and aromatic chicken curry features tender chicken pieces marinated in a blend of traditional spices and yogurt, then slow-cooked with sautéed onions, coconut milk, and fresh herbs to create a creamy, flavorful gravy.
All Ingredients - For Marinade
- 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, to taste
- Garlic Paste 1 tbsp
- Ginger Paste 1 tbsp
- Plain Yogurt 4 tbsp
- Fresh Coriander 1/4 cup, chopped
- Fresh Mint 2 tbsp, chopped
- Chicken 1 kg, cut into pieces
All Ingredients - For Cooking
- Cooking Oil 4 tbsp
- Onion 1 1/2 cups, thinly sliced
- Cinnamon Stick 1 small
- Cardamom 3 pieces
- Coconut Milk 3/4 cup
- Green Chili 7-8 pieces, whole
Tools You'll Need
- Pan
- Mixing bowl
Don't have an ingredient? Try these 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)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: 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.
Step 2: 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 .
Step 3: 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 .
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Garnish and Serve
Remove the lid, stir the curry one last time. Garnish with fresh chopped coriander leaves. Serve hot with rice or bread.
Pro Tips
• For best flavor, marinate the chicken for at least 30 minutes, or even overnight in the refrigerator.
• Adjust the number of green chilies according to your preferred spice level.
• Serve hot with steamed rice, naan, or roti.
Variations
• Add diced potatoes or other vegetables like bell peppers for a heartier curry.
• For a richer flavor, you can add a tablespoon of ghee at the end.
• Experiment with different whole spices like bay leaves or black peppercorns during the sautéing stage.
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