An absolute killer recipe that’s a flavour bomb. This South Indian Chicken Coconut Curry has to be one of the best curries I’ve made hands down. It’s loaded with spice, great flavours and has a beautiful rich & creamy texture to it, all thanks to coconut milk. Inspired by various different recipes I’ve seen and tried myself, this version of my Chicken Coconut Curry recipe sums it up. 🌶️🔥❤️

So if you’re looking to make an easy curry recipe with coconut milk, I would highly recommend this Chicken Coconut Curry because it’s my favourite now. It went really well with red rice. Looking for a similar recipe, try this Chicken Stew recipe as well.

Ingredients (Serves 4):

500g Chicken Thigh Boneless(Curry cut size)
1 cup/250 ml Coconut Milk
3/4 cup Water
3 tbsp Coconut Oil
2 Onions (finely chopped)
1 Tomato (pureed)
1 tbsp Ginger Garlic Paste
4 Green Chillies (whole)
15-20 Curry Leaves
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Coriander Powder 
2 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1 tsp Salt

Chicken Marination:
1 tbsp Coconut Oil
2 tsp Sambar Powder
2 tsp Chutney Podi(Podi: 1 tbsp Peanuts, 1 tsp Jeera& 1 Red Chilli toasted & grindedto a powder)
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
1 tsp Salt


1. Marinate your chicken first for atleast an hour minimum.
2. Start with heating coconut oil in a kadhai. When the oil is hot, add your cumin & fennel seeds, and let it fry & splatter for a few seconds, and then add your green chillies, onions and ginger garlic paste.
3. Cook on medium-high heat till the onions soften and start to brown. Then add your pureed tomatoes and cook for about 3-4 minutes.
4. Then add your masalas – coriander powder, red chilli powder, turmeric powder and salt. Cook for about a minute.
5. Now add your marinated chicken pieces, saute on high heat for about a minute or two, and then add 3/4 cup water, let it come to a boil and then turn to medium heat and let it cook for about 12-15 minutes.
6. Once the chicken has cooked, add your coconut milk, mix it well. Add more salt if you want.
7. Finally, add a tadka of mustard seeds and curry leaves by frying them in coconut oil and then tempering the curry with this tadka. Serve it with rice of your liking.

Also, if you haven’t followed me on Instagram as yet, please make sure you do. You can follow me here.

Chicken Coconut Curry