Coconut chicken Curry is a rich and flavorful dish where tender chicken pieces are simmered in a creamy coconut milk base, infused with aromatic spices. It is mildly spiced, slightly sweet from the coconut, and pairs perfectly with steamed rice, roti, or appams.

Ingredients:

· 500 grams chicken (bone-in or boneless, cut into medium pieces)

· 1 cup thick coconut milk

· 2 tablespoons oil (coconut oil preferred for authentic taste)

· 1 large onion, finely chopped

· 2 tomatoes, finely chopped

· 2 teaspoons ginger-garlic paste

· 2-3 green chilies, slit

· 1 teaspoon turmeric powder

· 1 teaspoon red chili powder

· 1 teaspoon coriander powder

· 1 teaspoon garam masala

· 1 teaspoon cumin seeds

· 1-2 dried red chilies (optional)

· 1 sprig curry leaves

· salt, to taste

· Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Prepare the Chicken:
Wash the chicken pieces thoroughly and pat dry. If using bone-in chicken, cut into smaller pieces for even cooking.

2. Cook the Spices:
Heat oil in a deep pan or skillet over medium heat. Add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until aromatic.

3. Sauté onions and Aromatics:
Add the chopped onions and sauté until golden brown. Then add ginger-garlic paste and green chilies. Cook until the raw smell disappears.

4. Add Tomatoes and Spices:
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes turn soft and the oil starts separating from the masala.

5. Cook the Chicken:
Add chicken pieces and mix well to coat with the masala. Cook for 5–7 minutes, stirring occasionally, until the chicken begins to brown slightly.

6. Add Coconut Milk:
Pour in the coconut milk and bring the curry to a gentle boil. Reduce heat to low, cover, and simmer for 15–20 minutes (longer for bone-in chicken) until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.

7. Finish the Curry:
Sprinkle garam masala and adjust salt if needed. Simmer for another 2–3 minutes.

8. Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with steamed rice, chapati, or dosa.

Tips:

· For a thicker curry, use less coconut milk or simmer uncovered for a few extra minutes.

· Adjust chili quantity based on your spice preference.

· Adding a squeeze of lime or lemon at the end enhances the flavor.

This Coconut chicken Curry is creamy, aromatic, and deeply satisfying—a perfect comfort meal for any day.

 

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

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Balasahana Suresh

15/09/2025 12:33 PM