Chicken Coconut Curry with fresh ground spice paste creates an outstanding curry, better than your favorite restaurant! It is loaded with the bursting of aromas, pantry friendly, customizable, and going to be your NEW favorite.
what is chicken coconut curry?
This coconut chicken curry is one of my all-time favorite coconut curry recipes that I’m often ending up making this luscious curry.
The Peppercorns, coconut, and chilies are roasted to bring out the absolute intoxicating flavors that make this chicken curry stand out!
A simple, homestyle coconut chicken curry you will be obsessed with! The layers of flavors create an unbelievable comforting taste that you will end making again and again!
It only takes few minutes to make this irresistible coconut chicken curry recipe, effortless and best for your quick lunches or weekend dinner.
Reason to love:
It is on your table in less than 30 minutes!
Serves beautifully well with bread or rice.
This coconut chicken curry freezes fabulous well and best for your make-ahead dinners.
ingredients- what you need:
- Chicken – You can use bone or boneless. For this coconut chicken curry, the chicken with bone is preferred.
- Roasting spices: Roast the spices in low heat, they may burn quickly.
- Onion– Thin slice the onions.
- Tomato – Prefer using pulpy tomatoes and chop them finely.
- Ginger garlic paste: I always prefer using homemade ginger garlic paste as they have excellent flavors.
- Spice powder: I used Kashmiri chili powder that gives you bright red color to the curries.
- Gingelly oil: The gingerly oil gives you a distinct taste, you may also swap to vegetable oil.
- Whole spices: I have used cinnamon, cloves, fennel seeds, stir-frying in the oil helps to infuse the flavor.
Step by Step instructions:
To make Coconut Paste:
- Heat oil in saute pan/ skillet, add peppercorns, coconut. Stir fry for 3 to 4 seconds, then add dry red chilies, stir fry for few more seconds. ( Make sure not to burn the dry red chilies) (Photos 1&2)
- Bring down the mixture to cool, add into a blender and add 1/2 cup water and blend to a fine puree. Set Aside. (Photos 3 &4)
- Heat Gingelly oil in the pan, add cinnamon sticks, cloves, fennel seeds, and curry leaves. Let it sizzle for few seconds. (Photo 5)
- Stir in the sliced onion, salt and cook for 4 to 5 minutes until the color turns to a light golden brown. & Add ginger garlic paste, stir fry till the raw smell of the gingergarlic paste leaves off. (Photos 6 & 7)
- Add tomato and cook till the tomatoes are well cooked and mushy. (Photo 8)
- Stir in the chicken, add chili powder and turmeric powder. Saute and cook till the spices are well coat the chicken. (Photo 9 & 10)
- Lastly, add in the ground coconut paste, Stir for 2 minutes, then add 2 or 3 cups of water. Sprinkle chopped coriander leaves. Cover and cook for 15 to 20 minutes. Chicken coconut curry is ready to be served. (Photo 11 & 12)
- Cook the onion tomato masala very well that is one key technique for a good chicken curry. You can unlock the potential by sautéing the onion, tomato, ginger, and garlic to meld well.
- While cooking the chicken, the chicken itself leaves some water, make sure to add water according to your preference.
- Prefer using Homemade ginger garlic paste to bring out the best flavors.
- You can adjust the heat of the curry.
- For the juicier chicken, don’t overcook. Simmer the curry in low-medium heat.
- How do you serve the coconut chicken?
This chicken curry can be served with Basmati rice, Bread, or Naan.
- Can I prep in advance?
Make the ground paste, store it in the airtight container, and refrigerate. The paste can be stored for 2 days.
Chop the onion & tomato, ginger garlic paste store in the airtight containers, and refrigerate.
- How long can I store the chicken coconut curry?
This coconut chicken curry can be stored in an air-tight container and refrigerated for 2 days.
- How to Re-heat the curry?
Microwave: Transfer the curry to a microwave bowl and warm it up for 1 minute with regular 20 seconds of interval.
Stovetop: Transfer the coconut curry to a saucepot, cover and simmer for 10 minutes until heated through.
- Can I freeze?
To Freeze: Let the coconut chicken curry cool to room temperature and then transfer the curry to a freezer-safe container or a freezer-safe zip-lock bag, squeeze out the excess air, and seal and label them. It stays well and good for 2 months.
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This post was originally published in 2014, has been republished with photos and contents.