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

A well flavoured chicken curry made with coconut milk.

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Servings 3

Ingredients

  

INGREDIENTS

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

Instructions

 

DIRECTIONS

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

Notes

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