Best 2 Indian Coconut Chicken Curry Recipes

Tantalize your taste buds with a culinary journey to India, where aromatic spices dance with creamy coconut milk in a symphony of flavors. Embark on a delightful adventure as we present a treasure trove of Indian coconut chicken curry recipes, each offering a unique twist on this classic dish. From the fiery depths of the Chettinad region to the vibrant streets of Mumbai, these recipes capture the essence of India's diverse culinary heritage. Indulge in the richness of coconut milk as it embraces tender chicken pieces, creating a velvety and flavorful gravy. Experience the magic of freshly ground spices like coriander, cumin, and turmeric, blooming in hot oil to release their enchanting aromas. Customize your culinary creation with a choice of green chilies for a spicy kick or a dollop of yogurt for a cooling touch. These recipes cater to every palate, promising an explosion of flavors in every bite.

Here are our top 2 tried and tested recipes!

INDIAN COCONUT CHICKEN CURRY

Indian Coconut Chicken Curry image

Very flavorful and comforting chicken curry recipe if you like Indian food and coconut. Best served with plain white basmati rice because of the thin consistency, but it is also lovely soaked up with slices of fluffy naan.

Provided by cookiemonster

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

3 tablespoons vegetable oil, or more as needed
½ teaspoon brown mustard seeds
½ teaspoon cumin seeds
1 dried red chile, broken in half, or more to taste
1 pinch asafoetida powder
1 large onion, finely sliced
2 cloves garlic, minced
1 large bay leaf
1 teaspoon minced fresh ginger root
¼ teaspoon ground turmeric
3 fresh curry leaves, or more to taste
½ teaspoon chili powder, or more to taste
1 pinch ground black pepper
1 ¼ pounds skinless, boneless chicken breasts, cut into large pieces
½ teaspoon ground coriander
1 cup coconut milk
½ teaspoon tamarind paste, or more to taste
salt to taste
1 pinch garam masala
1 cup water, or as needed

Steps:

Heat vegetable oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.
Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 5.5 g, Cholesterol 53.8 mg, Fat 17.5 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 84 mg, Sugar 1.1 g

INDIAN COCONUT-CHICKEN CURRY

INDIAN COCONUT-CHICKEN CURRY image

Categories Chicken

Number Of Ingredients 18

Ingredients

1/4 cup Vegetable Oil
1 large Onion, thinly sliced
4 teaspoons finely chopped Garlicp
4 teaspoons finely chopped Ginger
2 Tablespoons ground Coriander
2 teaspoons ground Cumin
1/4 teaspoons Turmeric
1/2 teaspoon Cayenne Pepper
1/4 teaspoon freshly cracked Black Pepper
1 1/2 teaspoon Kosher Salt
2 medium Tomatoes, chopped
1/2 cup Chicken Stock
2 lbs. Boneless, Skinless Chicken, cut into 1 inch pieces
1/2 cup Unsweetened Coconut Milk
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Clove
1/3 cup chopped Cilantro
Steamed Basmati Rice

Steps:

In a Dutch oven or enameled cast-iron casserole, heat oil, then add onions and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne and black pepper and stir for 1 minute. Add salt, tomatoes and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally for 15 minutes. Add coconut milk and simmer partially covered for another 15 minutes or until the sauce thickens and the chicken is cooked. Add cinnamon and clove and simmer another minute. Remove from heat and garnish with cilantro. Serve with steamed basmati rice.

Tips:

Use fresh coconut milk: Fresh coconut milk adds a rich, creamy flavor to the curry. If you can't find fresh coconut milk, use unsweetened canned coconut milk.
Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Use a variety of vegetables: This recipe calls for onion, garlic, ginger, and bell pepper. You can also add other vegetables, such as carrots, peas, or potatoes.
Adjust the spice level to your taste: This recipe is mild, but you can add more chili powder or cayenne pepper to make it spicier.
Serve with rice or naan: This curry is traditionally served with rice or naan. You can also serve it with other sides, such as roti or paratha.

Conclusion:

Indian coconut chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is made with a blend of spices, coconut milk, and chicken. It is served with rice or naan. This recipe is a great way to enjoy the flavors of India at home.