Chicken Curry in Coconut Milk

  

This chicken curry with coconut milk is a basic recipe, nothing special or majorly different in this curry. But it tastes awesome and goes well with anything….chapathi, puri, parantha, rice. I make this curry very often at home. 
  
High on my list of comfort food would be something traditional from the coastal region (malabar) of my homeplace, Kerala. This curry has a malabar touch to it because of the usage of coconut oil and coconut milk. I just love the aroma and flavor coconut milk and oil imparts to the dishes. 

  
I am not saying anything further, here is the recipe for you all. Enjoyy! 

Serves 3-4

Ingredients:

  • 500 g chicken

For the marination:

  • 2 tbsp yoghurt
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder 
  • 1 tsp lemon juice 
  • Salt to taste

For the gravy:

  • 1 medium onion 
  • 2 tsp ginger garlic paste
  • 1 medium tomato
  • 2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/4 tsp garam masala powder
  • 1 cup water divided
  • 1 tsp sugar
  • 1/2 cup thick coconut milk
  • Curry leaves
  • Salt to taste
  • 3 tbsp plus 1 tsp coconut oil

NOTES:

✔️ Do not boil the gravy for too long after adding the coconut milk. You will lose the silky texture of the curry. 

Method:

  1.   Marinate the chicken with the ingredients listed under marination and keep for 10 minutes. Shallow fry. 
  2. Heat coconut oil in a pan, and add in the onions. Sauté well till it turns golden brown in color. 
  3. Add in ginger garlic paste. Stir around for 2 minutes. 
  4. Reduce heat to low and add in the powders. Stir for 1 minute. 
  5. Add the tomatoes and cook till it turns soft, about 10 minutes.   
  6. Let the mixture cool. Blend it along with half a cup of water till the sauce turns smooth. 
  7. Pour the gravy back to the pan and add in the chicken to it. Pour half a cup of water. 
  8. Add in the sugar and salt. Cover with lid and cook on low flame for 15-20 minutes. 
  9. Open the lid and pour in thick coconut milk amd bring it to a boil. Add in curry leaves. 
  10. Switch off the flame and drizzle a tsp of coconut oil on top. 

 

Chicken Curry in Coconut Milk
Serves 3
A well flavoured chicken curry made with coconut milk.
Write a review
Print
INGREDIENTS
Ingredients
  1. 500 g chicken
For the marination
  1. 2 tbsp yoghurt
  2. 1 tsp red chilli powder
  3. 1/4 tsp turmeric powder
  4. 1 tsp lemon juice
  5. Salt to taste
For the gravy
  1. 1 medium onion
  2. 2 tsp ginger garlic paste
  3. 1 medium tomato
  4. 2 tsp red chilli powder
  5. 1/4 tsp turmeric powder
  6. 2 tsp coriander powder
  7. 1/4 tsp garam masala powder
  8. 1 cup water divided
  9. 1 tsp sugar
  10. 1/2 cup thick coconut milk
  11. Curry leaves
  12. Salt to taste
  13. 3 tbsp plus 1 tsp coconut oil
DIRECTIONS
  1. Marinate the chicken with the ingredients listed under marination and keep for 10 minutes. Shallow fry.
  2. Heat coconut oil in a pan, and add in the onions. Sauté well till it turns golden brown in color.
  3. Add in ginger garlic paste. Stir around for 2 minutes.
  4. Reduce heat to low and add in the powders. Stir for 1 minute.
  5. Add the tomatoes and cook till it turns soft, about 10 minutes. Let the mixture cool. Blend it along with half a cup of water till the sauce turns smooth.
  6. Pour the gravy back to the pan and add in the chicken to it. Pour half a cup of water.
  7. Add in the sugar and salt. Cover with lid and cook on low flame for 15-20 minutes.
  8. Open the lid and pour in thick coconut milk amd bring it to a boil. Add in curry leaves.
  9. Switch off the flame and drizzle a tsp of coconut oil on top.
NOTES
  1. * Do not boil the gravy for too long after adding the coconut milk. You will lose the silky texture of the curry.
Savory&SweetFood http://savoryandsweetfood.com/

  

4 thoughts on “Chicken Curry in Coconut Milk

Leave a Reply

Your email address will not be published. Required fields are marked *