Coconut Chicken Curry

This creamy Chicken Curry with coconut milk is one of our family favourites. It is delicious, flavourful, and ready in only 30 minutes. Coconut milk combines very well with curry dishes. It adds creaminess to the curry sauce, making it a mild and delicate.

To prepare coconut chicken I have used chicken thighs, but you can use chicken breast perfectly. Also, use full-fat coconut milk because it makes the gravy thick and rich.

This dish is great with Basmati rice or any variety of aromatic rice such as Jasmine. Ideal for a quick lunch or weeknight dinner.

Ingredients

  1. 500g boneless chicken thighs cut into cubes
  2. 1 large onion finely chopped
  3. 2 tablespoons ginger-garlic paste
  4. 1 tomato cut into small cubes
  5. 3 tablespoons oil
  6. 150 ml of coconut milk
  7. Salt to taste

   Spices:

  1. 2 bay leaves
  2. 1/2 cinnamon stick
  3. 2-3 green cardamoms
  4. 1 teaspoon turmeric powder
  5. 1 and 1/2 teaspoons cumin powder
  6. 1 teaspoon coriander powder
  7. 1 teaspoon red chilli powder

 

Instructions

-Put a pan with oil on medium-high heat. When it is hot, add the whole spices: bay leaf, cinnamon stick and cardamoms.

-Add chopped onions and fry until golden brown. Add the ginger-garlic paste and fry for a few seconds.

-Add ground spices and a little bit of water so that they do not burn. Fry until the oil separates from the spices.

-Then add chicken cubes and salt. Cook over high heat for five minutes. Add chopped tomatoes and lower the heat to medium. Mix everything well and cover the pan.

-Cook for about 8-10 minutes on medium flame. Uncover the pan, add coconut milk and stir well. Let it cook for five minutes or until the sauce slightly thickened.

-Garnish with finely chopped fresh cilantro (optional) and serve with basmati rice or Jasmine rice.

Tips and Tricks

  • You can add more coconut milk if the sauce is too thick.
  • You can substitute the whole spices (laurel, cinnamon and cardamom) with Garam Masala.

Pollo al curry con leche de coco

Básicos relacionados

Pasta de ajo y jengibre

Garam Masala (Como preparla en casa)

 

Coconut Chicken Curry

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine India
Servings 4
Calories 155 kcal

Ingredients
  

  • 500g boneless chicken thighs cut into cubes
  • 1 large onion finely chopped
  • 2 tablespoons ginger-garlic paste
  • 1 tomato cut into small cubes
  • 3 tablespoons oil
  • 150ml of coconut milk
  • Salt to taste

Spices

  • 2 bay leaves
  • 1/2 cinnamon stick
  • 2-3 green cardamoms
  • 1 teaspoon turmeric powder
  • 1 and 1/2 teaspoons cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder

Instructions
 

  • Put a pan with oil on medium-high heat. When it is hot, add the whole spices: bay leaf, cinnamon stick and cardamoms.
  • Add chopped onions and fry until golden brown. Add the ginger-garlic paste and fry for a few seconds.
  • Add ground spices and a little bit of water so that they do not burn. Fry until the oil separates from the spices.
  • Then add chicken cubes and salt. Cook over high heat for five minutes. Add chopped tomatoes and lower the heat to medium. Mix everything well and cover the pan.
  • Cook for about 8-10 minutes on medium flame. Uncover the pan, add coconut milk and stir well. Let it cook for five minutes or until the sauce slightly thickened.
  • Garnish with finely chopped fresh cilantro (optional) and serve with basmati rice or Jasmine rice.

Notes

Tips and tricks:

  • You can add more coconut milk if the sauce is too thick.
  • You can substitute the whole spices (laurel, cinnamon and cardamom) with Garam Masala.

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Responsable » Anamika Das Das (servidora)
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