Pin I rarely make chicken curry but when I do, I usually go for the easy options – either this coconut chicken curry recipe or my popular chicken curry with coconut milk, one of the highest pinned recipes from Edible Garden on Pinterest! Coconut based curries are my first love, partly because I am from Kerala and, you know, we love our coconut but also because they are just so versatile. You can serve this with rice, dosa, appam, chapati, you name it! When I make this coconut chicken curry and it turns out really good, I am secretly glad TH is vegetarian and I get to keep the leftovers for a few days and add a bit to my meals. There, I said it. I am a bit evil. Moving on. If you are a newbie cook and want an easy chicken curry, this could be it. It involves grinding but you can use a spice jar, blender, chopper, whatever you have in hand, to quickly grind the coconut and the rest is really simple. I often buy pre-cubed chicken breast and the coconut chicken curry is ready in under 30 mins. Total win. Pin As with any easy and basic recipes I share, the proportions and key spices used here are all my own take so adapt and make it your own. Even though I say so myself, if you follow the recipe, you will still be left with a delicious coconut chicken curry. More Indian chicken recipes: Pin Pin Pin Pin Step by Step Coconut Chicken Curry Recipe Clean and place the chicken pieces in a bowl. Add the ingredients for the marinade and sprinkle was as needed Mix well and set aside Pin In a pan, heat the oil and add the cumin seeds, star anise, cardamom pods, and cinnamon. Roast for a minute or until the spices crackle and turn fragrant Pin Add the chopped onions and sliced green chillies and saute until light golden brown Pin Now add the coriander powder and fry for 2 minutes Pin Then add the chopped tomatoes and curry leaves (if using) Pin Cook until the tomatoes turn soft and mushy, without adding any water Pin In the meantime, dry roast the coconut unlight lightly browned. This step is optional, you can just grind the coconut as is and add to the curry, but I like to do it to bring out the coconut flavour a bit more. Grind the coconut with enough water to make a smooth paste Pin Now add the marinated chicken pieces to the onion tomato mixture along with the ground coconut paste and 1-2 cups water (depending on how much gravy you want your curry to have) Pin Mix well and cook covered on low flame for 10-15 mins or until the chicken pieces are tender Pin PinOnce done, uncover, add more water if needed for more gravy, add salt as required, garnish with coriander leaves and mix again Pin Serve hot with rice or any other main as you prefer. All done! Notes: Adjust all spices to your preference. Remember that any curry recipe is very subjective and you need to do some tasting and trial and error as you go along to get the preferred taste. If your tomatoes are not sour, you can add 1-2 tbsp lemon juice to the curry Marinating the chicken is optional and you can add those spices + ginger garlic when adding the coriander powder to get a more roasted flavour. I like the meat to be more flavourful so tend to prefer preparing coconut chicken curry this way If you want your curry to have a lot of gravy, add more coconut, thin down with more water, and make sure you add enough spices and salt to make up for that For coconut chicken curry recipe in Hindi, Tamil, Telugu, Kannada, Urdu, Malay, Spanish, French etc please use the Google translate button in the sidebar
