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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.