Indian and Pakistani curry recipes are famous around the world. You will find varieties of curry recipes in meat, beef, and chicken. But making chicken curry is a beginner-friendly job compared to others. In some chicken curry like butter chicken, you have to marinate and grill chicken. However, coconut chicken curry is a one-pot recipe that can be prepared in less than 30 minutes. Just prepare a coconut gravy and cook chicken in it and a delicious, creamy dinner is ready to enjoy.
Coconut Chicken Curry
- Preparation time: 5 minutes
- Cooking time: 25 minutes
- Total time: 30 minutes
- Type: Curry
- Cuisine: Indian
- Yield: 4 Servings
- Calories: 350 kcal
Coconut Chicken Curry Ingredients
- Boneless chicken thigh 500 gm
- Coconut milk 1 cup
- Cooking oil 3 tbsp
- Sliced onion 1/2 cup
- Chopped tomatoes 1 cup
- Ginger garlic paste 2 tsp
- Green chili (3-4 pcs)
- Cardamom powder 1 tsp
- Dry red chili 2 pcs
- Cumin powder 1 tsp
- Red chili powder 1 tsp
- Turmeric powder 1/2 tsp
- Coriander powder 1 tsp
- Garam masala 1 tsp
- Salt to taste
- Coriander leaves for garnish
Directions for Making Coconut Chicken Curry
Saute Onion, Ginger Garlic & Chillies
Firstly, take a cooking pot and pour three tablespoons of cooking oil into it. Then heat the oil on medium flame and add red and green chilies into the heated oil. Let them saute for 30 seconds and then add sliced onions and ginger garlic paste into the pan. Again sautee them for 2 minutes on medium flame.
Add Spices & Pour Water
Once the chilies and onions are sauteed, then add spices into the cooking pot. Firstly, add salt according to your taste, then add one teaspoon of garam masala, one teaspoon of coriander powder, half a teaspoon of turmeric powder, and one teaspoon of red chili powder, one teaspoon of cumin powder, and one teaspoon of cardamom powder. Then give them a stir and cook them until fragrant. Then pour half a cup of water into the chicken coconut curry and let it simmer.
Add Chicken & Cook
Then add boneless chicken into the cooking pot and mix it well until coated with the spices. Cook chicken on medium-high heat until it changes color and is slightly tender enough.
Add Tomatoes into the Pot
Once the chicken changes its color add diced tomatoes into the cooking pot, you can also use tomato puree in coconut chicken curry instead of tomatoes. Then cook tomatoes on a medium flame for 3-4 minutes until they are soft.
Pour Coconut Milk
Finally, add one cup of coconut milk into the gravy and give it a good mix using a spoon or spatula. Then put the lid on the cooking pot and cook it for 10-15 minutes on medium-low flame.
Garnish and Serve
Then after 15 minutes, remove the lid from the pot and turn off the flame. Garnish thick creamy coconut chicken curry with fresh coriander leaves and then serve it hot with naan or rice.
- You can also add 2 tablespoons of dairy cream to enhance the creamy flavor of curry.
- Don’t cook curry over high flame otherwise the taste may be changed and it gets burnt quickly.
- You can also add vegetables to your choice for a variation in the recipe.