Spicy Coconut Chicken Curry
Recipe Summary
- This recipe guides you through making a flavorful chicken curry with a rich, spicy, and creamy coconut milk base. The chicken is marinated in a blend of aromatic spices and yogurt, then slow-cooked to tender perfection with sautéed onions and green chilies.
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 (chopped) 1/4 cup
- Fresh Mint (chopped) 2 tbsp
All Ingredients - Main Ingredients
- Chicken (cut into pieces) 1 kg
- Cooking Oil 4 tbsp
- Onion (thinly sliced) 1 1/2 cups
- Cinnamon Stick 1 small stick
- Cardamom Pods 3
- Coconut Milk 3/4 cup
- Green Chili 7-8
Tools You'll Need
- Pan
- Mixing bowl
- 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 1 tsp red chili powder, 1 tsp turmeric powder, 1 tsp cumin powder, 1/2 tsp black pepper powder, 1 tsp garam masala powder, 1 1/2 tsp coriander powder, and 1 1/2 tsp salt. Mix well with a spoon. Add 1 tbsp garlic paste, 1 tbsp ginger paste, 4 tbsp plain yogurt, 1/4 cup chopped fresh coriander, and 2 tbsp chopped fresh mint. Mix all ingredients thoroughly until a smooth paste forms.
Step 2: Marinate the Chicken
Add 1 kg of chicken pieces to the prepared marinade. Use your hands to thoroughly coat each piece of chicken with the marinade. Ensure all pieces are evenly covered. Marinate the chicken for at least , or longer for best results.
Step 3: Sauté Onions and Spices
Heat 4 tbsp of cooking oil in a large pan over medium heat. Add 1 1/2 cups of thinly sliced onions, 1 small cinnamon stick, and 3 cardamom pods. Sauté the onions, stirring occasionally, until they turn golden brown, which should take about .
Step 4: Cook the Marinated Chicken
Add the marinated chicken to the pan with the sautéed onions. Scrape any remaining marinade from the bowl into the pan. Stir well to combine the chicken with the onions and spices. Cover the pan and cook for over medium heat, stirring occasionally to prevent sticking and ensure even cooking.
Step 5: Add Coconut Milk and Chilies
After , remove the lid. The chicken should be partially cooked and releasing its juices. Add 3/4 cup of coconut milk and 7-8 green chilies to the pan. Stir gently to incorporate the coconut milk and chilies into the curry.
Step 6: Simmer and Finish
Cover the pan again and cook for another over low heat, allowing the flavors to meld and the chicken to cook through completely. Once cooked, remove the lid and garnish with fresh chopped coriander. Serve hot.
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