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

A well flavoured chicken curry made with coconut milk.
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.

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