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Chicken Curry in Coconut Milk

A well flavoured chicken curry made with coconut milk.
Servings: 3




    • 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



    • 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.


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