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

Method:

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.

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Chicken Coconut Curry