This Delicious Chicken Curry with Coconut Milk is so simple and quick to make. Moreover, it is awesomely delicious with mild flavours of spices and the creaminess of fresh coconut milk.
Recipe of this simple Indian Chicken Curry was given to me by my dear cousin Sandra who was also an awesome cook. We call this Sandy’s Chicken Curry. Sandy is no more but she continues to live with us through lovely memories and this wonderful chicken curry. Miss you Sandra…..
Chicken curry with coconut milk makes a lovely main course for your Sunday lunch or any party menu. This curry is no exception, apart from being easy to make the curry is awesomely delicious.
The fiery red colour of the curry as well as the flavours of the spices and the creaminess of fresh coconut milk will make it the star of your party. Your guests will surely go ga.. ga.. over this recipe.
Recipe of Chicken with Coconut Milk
To make this recipe of chicken curry, you must use fresh coconut milk. Coconut milk adds a wonderful creaminess and texture to the gravy. Use the milk of one whole coconut.
Do not skip the cashew nuts and the raisins in this recipe. Cashew nuts add richness to the gravy and also raisins will impart a slightly sweet taste.
The awesome red colour of the gravy is from the use of Kashmir chillies. You can use any other chillies like bedgi, guntur, etc. but I prefer Kashmir chillies for its beautiful red colour and mild spice level.
How to extract Coconut Milk
- To extract coconut milk at home, grate one whole coconut and put the grated coconut in a blender jar. Add approx. one cup of water, and then blend it for a minute or two.
- Strain this coconut puree into a muslin cloth and squeeze out the juice. The milk that is extracted from the 1st blending is called the 1st extract of milk.
- Now add a little more water (one & a half cup) to the coconut remains and blend it once again. Then again strain this 2nd blending into the muslin cloth and squeeze out the juice. This is the 2nd extract of coconut milk.
- Similarly, repeat the process to get the 3rd extract as well. After this do not try to extract more juice and discard the coconut remains.
To extract coconut milk without a blender, grate fresh coconut and add warm water to it. Let the coconut rest for a few minutes and then squeeze out the juice with your fingers. Repeat the process once again to get the 2nd extract of coconut milk.
If you find this process overwhelming then you can use store-bought coconut milk as well. Just follow the instructions on the milk powder packet to get the thin coconut milk as well as the thick coconut milk.
Step by Step Instructions
STEP I
Wash and marinate 1 kg chicken on the bone with salt. Then shallow fry the chicken pieces in butter/oil till it gets brown on both the sides.
Also extract coconut milk and separate the thick and thin coconut milk. We will use this in the curry later.
STEP II
Now blend the following ingredients into a smooth paste –
- Dry Red Kashmir Chillies – 15 Nos.
- Coriander seeds, dhania – 1 tbsp
- Cumin seeds, jeera – 1 tsp
- Garlic peeled – 1 whole pod
- Ginger – 1-inch piece
- Sesame seeds – 1 tbsp
- Poppy seeds – 1 tbsp
- Tamarind, a small ball
- Cashew nuts – 1 tbsp
- Raisins – 1 tbsp
- Whole spices like 1″ Cinnamon, 2 cardamoms, 4 – 5 cloves, a small piece of mace, 7-8 peppercorns to be ground with the masala
STEP III
In a pan or a Kadai, heat 2 to 3 tbsp oil. Add in 2 medium finely chopped and fry until translucent. Then add the blended masala paste and fry for 2 to 3 minutes till the oil oozes out. Later add the fried chicken pieces and the thin coconut milk, which should be approximated 1.5 cups.
Cover the chicken and let it cook till tender. Afterwards, add the thick coconut milk approximately 1 cup and let the gravy simmer for 2 minutes. After 2 minutes you can switch off the flame.
Delicious Chicken Curry with Coconut Milk is finally ready within a few minutes. You can serve this with steamed rice or Rotis or also enjoy it with ghee rice.
You may also like to try Chicken Khudi along with East Indian Fugias.
Other Chicken Recipes
Chicken Curry with Coconut Milk | Recipe of Chicken with Coconut Milk
Ingredients
- 1 Kg Chicken on the bone washed and cut
- 2 medium Onions finely chopped
- Juice of one small coconut
- Oil/butter for cooking & shallow frying the chicken
- Salt to taste
For the Masala
- 15 Dry Red Kashmir Chillies
- 1 tbsp Coriander seeds, dhania
- 1 tsp Cumin seeds, jeera
- 1 pod Garlic peeled
- 1" piece Ginger
- 1 tbsp Sesame seeds
- 1 tbsp Poppy seeds
- Tamarind, a small ball
- 1 tbsp Cashew nuts
- 1 tbsp Raisins
- Whole spices like 1" Cinnamon, 2 cardamoms, 4 – 5 cloves, a small piece of mace, 7-8 peppercorns to be ground with the masala
Instructions
- Wash chicken and apply salt. Add a little butter to a pan and shallow fry the chicken.
- Grind to a fine paste all ingredients mentioned under masala.
- In a deep vessel or Kadai, add 2 tsp oil and fry the chopped onion till translucent.
- Add the masala paste and fry for 2 – 3 minutes and then add the shallow fried chicken.
- Add a cup of thin coconut milk and let chicken cook till done.
- Once the chicken is cooked add the thick coconut milk and let the gravy come to a boil. Switch off the flame.
- Serve with Rice or Rotis or ghee rice.
Notes
-  Extract juice of 1 whole coconut to get a creamy curry. Separate the coconut juice to get 1.5 cups of thin milk and 1 cup of thick milk.
- You could also use boneless chicken, but chicken on the bone is preferred.
- Don’t make the gravy thin. Adjust the coconut milk accordingly.
- Sear or fry the chicken pieces in butter for better taste.
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