Chicken In Coconut Milk (Indian) Recipe

Name: Chicken In Coconut Milk (Indian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, cubed; 1 tablespoon ground almonds; 1 tablespoon desiccated coconut (unsweetened); 1 cup coconut milk; 1 teaspoon coriander powder; 1 teaspoon chili powder; 2 garlic cloves, crushed; 1 teaspoon ginger, grated; 1 teaspoon salt; 2 tablespoons vegetable oil or 2 tablespoons ghee; 2 bay leaves; 4 cardamom pods; 2 dried chilies, crushed; 1 tablespoon cilantro, chopped (optional)

Servings: persons

1 lb chicken breast, cubed
1 tablespoon ground almonds
1 tablespoon desiccated coconut (unsweetened)
1 cup coconut milk
1 teaspoon coriander powder
1 teaspoon chili powder
2 garlic cloves, crushed
1 teaspoon ginger, grated
1 teaspoon salt
2 tablespoons vegetable oil or 2 tablespoons ghee
2 bay leaves
4 cardamom pods
2 dried chilies, crushed
1 tablespoon cilantro, chopped (optional)

1
In a medium pan, dry-roast the almonds and coconut until they are just light brown.
2
Remove to a large bowl.
3
Add the coconut milk, ground spices, ginger, garlic and salt.
4
Combine well.
5
Heat oil in pan.
6
Add bay leaves, cardamom pods and chicken cubes.
7
Stir-fry this for 2 minutes to seal the chicken.
8
Pour in the coconut milk mixture and stir thoroughly.
9
Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally.
10
Garnish for more cilantro if desired, and serve accompanied with pulao.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb chicken breast, cubed, 1 tablespoon ground almonds, 1 tablespoon desiccated coconut (unsweetened), 1 cup coconut milk, and more.

Yes, Chicken In Coconut Milk (Indian) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken In Coconut Milk (Indian)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions