Chicken Coconut Curry. Easy recipe. Could be enjoyed with steamed rice, fried rice, bread, Rotis and Nans. The juicy chicken dipped in delicious creamy coconut curry is simply outstanding and tastes delicious.
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This is easy to prepare and also not much time required to prepare this delicious curry or gravy. For this recipe, I m using boneless chicken thighs 1.2 pounds that is a little more than 1 kg, cut into cubes. Coconut milk 2 and 1/2 cup which is a thick consistency, ginger 1/2 inch thinly sliced, garlic 2 cloves thinly sliced, onions chopped 1 cup, ginger garlic paste 2 teaspoons, tomato purée 1/2 cup, water 1/2 cup and some spices along with some fresh curry leaves to enhance the flavor of the curry, well this is completely optional, you may also skip this if not available to you. The curry would simply taste delicious without this as well:)
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Important notes: Try using chicken thighs for this recipe because these are juicier as compared to the chicken breasts. So this adds up to the flavor and texture both 🙂
This curry also goes great if you are using the whole chicken cut into pieces along with bones. This again levels up the taste and flavor more I must say.
Ingredients required
- Boneless Chicken thighs cut into cubes 1.2 pounds which is little more than 1 kg.
- Onions chopped 1 cup
- Green chili’s 2 thinly sliced
- Ginger thinly sliced 1/2 inch
- Garlic thinly sliced 2 cloves
- Curry leaves 12 to 15
- Ginger garlic finely crushed or paste 2 teaspoons
- Tomato purée 1/2 cup
- Coconut milk thick consistency 2 and a 1/2 cup
- Water 1/2 cup
Spices:
- Cumin seeds whole 1 teaspoon
- Mustard seeds 1 teaspoon
- Turmeric 1/2 teaspoon
- Red chili powder 1 teaspoon
- Cumin powder 1 teaspoon
- Coriander powder 1 teaspoon
- Salt to taste
- Oil 5 tablespoons
Total Cook time
- 40 minutes
- Serves 4 to 5
Directions to prepare Chicken Coconut Curry
Into a pan or wok heat 5 tablespoons of oil. Put cumin seeds and mustard seeds and let them splutter. Then add green chili’s thinly sliced, ginger thinly sliced, garlic cloves thinly sliced, onions chopped, ginger and garlic finely crushed or paste, then sauté few seconds. Immediately add curry leaves and stir and fry few seconds.
Put in some turmeric powder and red chili powder and sauté them few seconds or until turns slightly brown in color. At this point, a nice aroma starts to come. Put some coriander and cumin powder into it and stir to mix. Add the diced boneless chicken pieces and mix. Stir and fry the chicken in the spices. Cook the chicken until half has done.
The next step is adding up the tomato paste to 1/2 cup and cook for few minutes. Pour coconut milk 2 and 1/2 cups and salt as per taste into it and mix. Cover and cook in medium flame for 15 minutes or until done. Open and check. Open cook few minutes if required. The consistency of the curry gets thicker and the chickens should be well cooked. Simply serve this hot creamy chicken coconut curry and enjoy.
Serving tips:
Serve this curry with steamed rice or fried rice. It also goes great with rotis, paratha, any loaves of bread, or naans of choice. This creamy delicious chicken curry is so amazing.
Step by step method along with images shown below
Preparing the spices:
Heat 5 tablespoons of oil into a large thick bottomed pan or wok.
Once the oil is heated add cumin seeds 1 teaspoon
Then add mustard seeds 1 teaspoon
Green chili’s 2 thinly sliced
Add 1/2 inch ginger thinly sliced
Garlic cloves 2 thinly sliced
Add chopped onions one cup
Sauté few seconds
Add curry leaves 12 to 15 in number. This is optional. You may skip this step if it is not available to you.
Stir and fry few seconds
When these slightly looks golden brown in color
Add turmeric 1/2 teaspoon
Red chili 🌶 powder 1 teaspoon
Put in cumin powder 1 teaspoon
Add coriander powder 1 teaspoon
Chickens are being added and cooked
Add boneless chicken thigh pieces cut in cubes 1.2 pounds. This is little more than 1 kg’s of chicken.
Put these slowly into the spices
Stir and fry the chicken pieces with the slices until half cooked.
Keep the flame medium when the chicken is being fried and cooked.
When chicken is half way done. Add the tomato purée 1.2 cup and mix
Cook few minutes after adding the tomato purée
Add coconut milk thick consistency 2 and a 1/2 cups into it.
Mix…
Add salt as per taste
Give it a mix…
Cover and cook 15 minutes or until done
Let these cook and simmer in medium flame 🔥 until done.
Open and check
The chicken looks cooked and the curry or the gravy turns thick in consistency.
Open cook few minutes if required
Serving Tips
The chicken coconut curry is ready to be served.
Note: Once the curry gets cold the consistency gets little more thicker so adjust the thickness of the curry by adding less or more water during cooking or just cook it for some extra time so that the curry gets thicker. But avoid adding too much of water. It tastes more flavorful if less water added and that’s the key:)
Thick and creamy coconut curry is ready to be served with rice bread or nan of choice.
Enjoy
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