Coconut chicken Curry is a rich and flavorful dish where tender chicken pieces are simmered in a creamy coconut milk base, infused with aromatic spices. It is mildly spiced, slightly sweet from the coconut, and pairs perfectly with steamed rice, roti, or appams.

Ingredients:

· 500 grams chicken (bone-in or boneless, cut into medium pieces)

· 1 cup thick coconut milk

· 2 tablespoons oil (coconut oil preferred for authentic taste)

· 1 large onion, finely chopped

· 2 tomatoes, finely chopped

· 2 teaspoons ginger-garlic paste

· 2-3 green chilies, slit

· 1 teaspoon turmeric powder

· 1 teaspoon red chili powder

· 1 teaspoon coriander powder

· 1 teaspoon garam masala

· 1 teaspoon cumin seeds

· 1-2 dried red chilies (optional)

· 1 sprig curry leaves

· salt, to taste

· Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Prepare the Chicken:
Wash the chicken pieces thoroughly and pat dry. If using bone-in chicken, cut into smaller pieces for even cooking.

2. Cook the Spices:
Heat oil in a deep pan or skillet over medium heat. Add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until aromatic.

3. Sauté onions and Aromatics:
Add the chopped onions and sauté until golden brown. Then add ginger-garlic paste and green chilies. Cook until the raw smell disappears.

4. Add Tomatoes and Spices:
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes turn soft and the oil starts separating from the masala.

5. Cook the Chicken:
Add chicken pieces and mix well to coat with the masala. Cook for 5–7 minutes, stirring occasionally, until the chicken begins to brown slightly.

6. Add Coconut Milk:
Pour in the coconut milk and bring the curry to a gentle boil. Reduce heat to low, cover, and simmer for 15–20 minutes (longer for bone-in chicken) until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.

7. Finish the Curry:
Sprinkle garam masala and adjust salt if needed. Simmer for another 2–3 minutes.

8. Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with steamed rice, chapati, or dosa.

Tips:

· For a thicker curry, use less coconut milk or simmer uncovered for a few extra minutes.

· Adjust chili quantity based on your spice preference.

· Adding a squeeze of lime or lemon at the end enhances the flavor.

This Coconut chicken Curry is creamy, aromatic, and deeply satisfying—a perfect comfort meal for any day.

 

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