Chicken coconut curry

    By Insiya Thanawala  |  30th Mar 2016  |  
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    • Photo of Chicken coconut curry by Insiya Thanawala at BetterButter
    Chicken coconut curryby Insiya Thanawala
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    Video for key ingredients

      About Chicken coconut curry Recipe

      A fragnant chicken curry that has been cooked in coconut milk.

      Chicken coconut curry is one dish which makes its accompaniments tastier. With the right mix of flavours, Chicken coconut curry has always been everyone's favourite. This recipe by Insiya Thanawala is the perfect one to try at home for your family. The Chicken coconut curry recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chicken coconut curry is 40 minutes and the time taken for cooking is 60 minutes. This is recipe of Chicken coconut curry is perfect to serve 10 people. Chicken coconut curry is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chicken coconut curry. So do try it next time and share your experience of cooking Chicken coconut curry by commenting on this page below!

      Chicken coconut curry

      Ingredients to make Chicken coconut curry

      • 1 full chicken, cut into pieces
      • 5 small cups of coconut milk
      • 1 tbsp ginger-garlic green-chilli paste
      • 100 gms til
      • 100 gms cashew nuts
      • 100 gms peeled groundnuts
      • 2-3 star anise
      • 1 tsp whole jeera
      • 4-5 whole black peppers
      • 3-4 cloves
      • 1 tsp chilli powder
      • 1 tsp dhania jeera powder
      • salt to taste
      • Few curry leaves
      • lime juice as per taste
      • 3-4 tablespoon oil

      How to make Chicken coconut curry

      1. Wash and clean the chicken and cut into medium size pieces. Put the ginger-garlic chilli paste and salt on the chicken and mix it well.
      2. Pressure cook the chicken with a cup of water until its tender.
      3. Take a dry frying pan and dry roast the til, khus khus, cashew nuts and groundnuts with star anise, jeera, cloves and pepper. Roast till one gets the aroma of the masalas. Once it cools down grind all of it together in blender making fine paste by adding a little water.
      4. Take a big pot, add in oil. Once it's hot add the curry leaves and the grounded paste and fry it until the oil separates. Then add the chilli powder, dhania-jeera powder. Add the chicken with stock and coconut milk .
      5. Simmer on a low heat for 15 mins. Then add the salt. Add lime juice as per taste and add the chopped coriander leaves.
      6. Serve it hot with rice.

      My Tip:

      Dry roast the masalas on a slow flame to avoid burning.

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