Coconut Chicken Curry Recipe

Name: Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1/2 cups yogurt; 1 tbsp ginger and garlic paste; For curry:; 1 kg Chicken; 2 medium onions sliced; 1.5 cups yogurt; 1/4 tsp nutmeg powder; 2 tbsp ginger and garlic paste; 5-6 whole cloves; 5-6 whole black peppercorns; 2 Cinnamon sticks; 2 dried red chillies; 2 cups coconut milk; salt to taste; 1 tbsp black pepper powder; 2 tbsp oil; optional:; 1.pinch of saffron

Servings: persons

Marinade:
1/2 cups yogurt
1 tbsp ginger and garlic paste
For curry:
1 kg Chicken
2 medium onions sliced
1.5 cups yogurt
1/4 tsp nutmeg powder
2 tbsp ginger and garlic paste
5-6 whole cloves
5-6 whole black peppercorns
2 Cinnamon sticks
2 dried red chillies
2 cups coconut milk
salt to taste
1 tbsp black pepper powder
2 tbsp oil
optional:
1.pinch of saffron

1
1.Marinate chicken pieces in 1/2 cup yogurt+1 tbsp ginger and garlic paste. (optional:pinch of saffron)
2
2.Add oil to a pan.Add whole dried red chillies + cloves+cinnamon sticks+ whole peppercorns(let them crackle for 5 secs).
3
3.Add sliced onions.fry over medium flame till onions turn soft(dont fry till golden brown)
4
3.Add sliced onions
5
4.Add the marinated chicken.Add salt.
6
Cover and let chicken cook till half done.
7
5.Slowly add 1.5 cups of yogurt (be careful not to curdle it) + 2 cups coconut milk.Cover and let it simmer till gravy reduces and chicken is cooked completely.
8
6.Add black pepper powder and nutmeg powder(optional:add dried fenugreek leaves).Serve with steamed rice.
9
Tips:To avoid curdling of the gravy(in step 5), whisk 1/4 cup of luke warm water with the yogurt and then add to the curry.

821

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 19 ingredients. The key ingredients include: Marinade:, 1/2 cups yogurt, 1 tbsp ginger and garlic paste, For curry:, 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