Coconut Chicken Curry Recipe

Name: Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoons Turmeric; 3 Tablespoons Curry/Meat/Chicken Powder; 1 Tablespoon Grated Ginger; 1 teaspoon Salt And Pepper, to taste; 1 pound Bone-in, Skinless Chicken, Cut Into Pieces; 2 Tablespoons Cooking Oil; 1 teaspoon Blend Of Spice Seeds (Cumin, Mustard And Clove Seeds); 1 stick Cinnamon Bark; 1 whole Star Anise; 1 whole Medium Onion (1/3 Chopped, Balance Used As Paste); 1 whole Tomato, Chopped; 6 whole Curry Leaves; ⅓ cups Coconut Milk; 1/2 cups Water; 3 sprigs Fresh Cilantro And Green Chilies For Garnish (optional)

Servings: persons

1/2 teaspoons Turmeric
3 Tablespoons Curry/Meat/Chicken Powder
1 Tablespoon Grated Ginger
1 teaspoon Salt And Pepper, to taste
1 pound Bone-in, Skinless Chicken, Cut Into Pieces
2 Tablespoons Cooking Oil
1 teaspoon Blend Of Spice Seeds (Cumin, Mustard And Clove Seeds)
1 stick Cinnamon Bark
1 whole Star Anise
1 whole Medium Onion (1/3 Chopped, Balance Used As Paste)
1 whole Tomato, Chopped
6 whole Curry Leaves
⅓ cups Coconut Milk
1/2 cups Water
3 sprigs Fresh Cilantro And Green Chilies For Garnish (optional)

1
1.
2
Mix turmeric, curry powder, grated ginger, salt and pepper with chicken pieces.
3
Wrap in cling wrap and refrigerate for 2 hours.
4
2.
5
Add cooking oil in a heavy saucepan on medium heat.
6
Wait for oil to heat before adding spice seeds (cumin, mustard, and clove), cinnamon, and star anise.
7
Do not forget: mustard seeds sputter!
8
3.
9
Add chopped onions and fry till caramelized.
10
This will take about 5 minutes.
11
4.
12
Mix in onion paste.
13
Fry for a few minutes.
14
5.
15
Throw in marinated chicken pieces with chopped tomatoes.
16
Stir occasionally.
17
6.
18
Add curry leaves, coconut milk and some water.
19
Cover and simmer for 25 minutes or until chicken pieces are fully cooked through and tender.
20
Garnish with fresh cilantro and/or fresh green chilies.
21
This recipe can be spicy, depending on the brand of curry powder used.
22
Serving suggestions: Served hot with naan or basmati rice.

375

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 teaspoons Turmeric, 3 Tablespoons Curry/Meat/Chicken Powder, 1 Tablespoon Grated Ginger, 1 teaspoon Salt And Pepper, to taste, and more.

Yes, Coconut Chicken Curry 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!

Coconut Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions