Chicken Curry Using Coconut Milk – a mild yet flavourful curry with basic spices, fresh coconut, and coconut milk. This curry with fresh coconut milk and fragrant spices could be on your menu regularly as it’s so amazing and easy to cook.
The curry has a creamy texture because of the fresh coconut in addition to the coconut milk, making it a perfect curry for rice or chapatis, or even rotis.
The making of this curry involves a few steps that may seem overwhelming, but trust me it’s so simple and easy to prepare in under 30 minutes. You must watch the Chicken Curry video below, to see it for yourself.
- About Chicken Curry Using Coconut Milk
- Ingredients
- How to make Coconut Milk Chicken Curry – Step by Step Instructions
About Chicken Curry Using Coconut Milk
This Chicken Curry made with coconut milk from the scratch, including the basic spice mix, is just irresistible. It’s not only quick and easy to prepare but also aromatic, creamy, and just perfect for your Sunday meals.
For the spice mix, we roast spices such as coriander seeds, cumin seeds, poppy seeds, sesame seeds along with a few whole spices and dried red chillies.
Roasting spices help in releasing their aroma thus making the curry flavourful and aromatic. We then blend these spices in a blender jar along with garlic flakes and make a fine paste with water. The chicken curry also has roasted onion and coconut for a thick creamy base and nutty flavour.
And once the chicken is tender, we lace the curry with thick coconut milk for a creamier gravy. To finish off, season the curry with onions and curry leaves fried in aromatic desi ghee. The aroma of onions and curry leaves frying in ghee is simply divine and this makes the curry irresistible. Don’t skip this important step for a flavourful, tasty, and aromatic Chicken Curry.
Ingredients
- Chicken. We prefer using chicken with bones for this curry because I feel the juices from the bones adds more flavour to the curry. Feel free to use boneless chicken if your youngsters prefer it.
- Masala Paste. Indian curries always use fresh spices that are roasted before blending. These spices are generally available in our kitchens and you will not need to go for grocery shopping. Roasting the spices not only makes it easier to blend but also brings out their aroma. Slightly roast, red chillies, coriander, cumin, poppy seeds, sesame seeds and add a few garlic cloves before blending it to a smooth paste.
- Coconut Milk. Preferably use fresh coconut milk for this curry. Coconut Milk made with store-bought coconut milk powder also works fine for this recipe. Prepare the milk as per instructions on the package.
- Onion and Coconut. Using freshly grated coconut imparts a nutty flavour to the chicken curry. Roast the coconut along with onion lightly and then blend into the coarse paste.
- Green Chillies, tomato, and ginger. We need to chop these and then add to chicken for a fragrant stock. Instead of adding chopped ginger later you could also blend it withe the masala paste.
How to make Coconut Milk Chicken Curry – Step by Step Instructions
Step I
Wash and cut the chicken into curry size pieces. Also, roast and blend the spices to make a thin powder. Then add a few garlic cloves and make a thick and smooth masala paste with a little water.
Step II
Into a cooking pot add the washed chicken pieces with salt, turmeric powder, masala paste, tomato, green chillies, and ginger chopped. Add 1 cup of water and then cover and cook the chicken till done. This should take you about 12 to 15 minutes.
Step III
In the meanwhile, as the chicken is cooking. Heat a pan with 1 tsp oil and saute 1 onion and 1/2 a cup of freshly grated coconut till well brown. Blend the onion and coconut coarsely in a small blender jar when cool.
After 15 minutes check the chicken pieces and then add the onion and coconut paste to the curry. Also, adjust the seasonings to suit your taste.
Simmer the chicken curry on a medium flame and then add the thick creamy coconut milk. Bring the curry to a boil and also add a tablespoon of vinegar and then switch off the flame.
Step IV
Seasoning the curry. Next, heat ghee in a pan and fry the sliced onion and curry leaves till fragrant. Finally, season the Chicken Curry with fried onions and curry leaves.
Cover the vessel and allow the curry to rest for a few minutes before serving. This chicken curry tastes best with dosas, appams, steamed rice, or rotis. You can also serve this with some East Indian Fugias.
Watch the Video here
Serving suggestions
Make this flavourful Chicken Curry using Coconut Milk and serve it for your main course meals along with steamed rice, pulao, rice rotis. Also pairs well with East Indian Fugias and Chitaps.
Chicken Curry made with Coconut Milk also tastes best with the South Indian idlis, sannas, dosas, or appams.
Chicken Curry Dishes with Coconut Milk
If you are a fan of Chicken Curries with Coconut Milk, then you must also try –
Chicken Stew – A delicious and mild chicken recipe with vegetables.
Chicken Frithad – A traditional Chicken Curry cooked in a blend of spices other than the East Indian Bottle Masala. The curry has a smooth texture that is attributed to the use of creamy coconut milk.
Delicious Chicken Curry with Coconut Milk – An amazing Chicken curry fit for your get-togethers or parties.
If you like my recipe please share it on Facebook, Pinterest & Instagram @flavoursofmykitchen #flavoursofmykitchen2019.
Please leave your comments and also give the recipe your star ratings. You can also get in touch with me at flavoursofmykitchen2019@gmail.com.
For the recipe, and updates please subscribe to our Newsletter and also follow us on Facebook, Instagram, YouTube, Pinterest, and Twitter.
Recipe Card
Chicken Curry using Coconut Milk
Ingredients
- 500 grans Curry cut Chicken with bones
- ½ tsp turmeric powder
- 2 Green chillies
- 1 medium Tomato
- 1 inch Ginger, chopped
- Salt to taste
- tsp Oil
For the Masala Paste (To the roasted & blended)
- 8 Red Chillies
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Poppy seeds
- 1 tsp Sesame seeds
- 1 inch Cinnamon
- 4 Cloves
- ½ tsp Peppercorns
- 6 Garlic cloves
- 1 Onion sliced
- ½ cup Fresh coconut
For the Seasoning
- 2 tbsp Ghee/clarified butter
- 1 medium Onion, chopped
- Curry leaves few
Instructions
How to make Coconut Milk Chicken Curry
- Wash and cut the chicken into curry size pieces. Also, roast and blend the spices to make a thick but smooth masala paste.
- In a cooking pot add these chicken pieces with salt, turmeric powder, masala paste, tomato, green chillies, and ginger chopped. Add 1 cup of water and then cover and cook the chicken till done.
- Now heat a pan with 1 tsp oil and saute 1 onion and 1/2 a cup of freshly grated coconut till well brown. Blend the onion and coconut coarsely.
- After 15 minutes check the chicken and then add the onion-coconut paste to the curry. Also, adjust the seasonings to suit your taste.
- Simmer the curry on a medium flame and then add the thick creamy coconut milk. Bring the curry to a boil and also add a tablespoon of vinegar or lemon juice and then switch off the flame.
- Next, heat ghee in a pan and fry the sliced onion and curry leaves till fragrant. Finally, season the Chicken Curry with the fried onions and curry leaves.
- Serve Chicken Curry in Coconut milk wth steamed rice.
Notes
- You can add lemon juice instead of vinegar.
- You could also use boneless chicken for this curry but tastes best with chicken on the bone.