Best 2 Indian Coconut Chicken Curry Recipes

Indian coconut chicken curry is a fragrant and flavorful dish that combines the richness of coconut milk with the warmth of Indian spices. It's a popular dish in many parts of India and is often served with rice or flatbread. The creamy and aromatic coconut sauce is the standout feature of this curry, and the chicken is tender and succulent. The dish is a delightful blend of flavors and textures, sure to satisfy even the most discerning palate.

Here are our top 2 tried and tested recipes!

INDIAN COCONUT CHICKEN CURRY

Indian Coconut Chicken Curry image

Very flavorful and comforting chicken curry recipe if you like Indian food and coconut. Best served with plain white basmati rice because of the thin consistency, but it is also lovely soaked up with slices of fluffy naan.

Provided by cookiemonster

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

3 tablespoons vegetable oil, or more as needed
½ teaspoon brown mustard seeds
½ teaspoon cumin seeds
1 dried red chile, broken in half, or more to taste
1 pinch asafoetida powder
1 large onion, finely sliced
2 cloves garlic, minced
1 large bay leaf
1 teaspoon minced fresh ginger root
¼ teaspoon ground turmeric
3 fresh curry leaves, or more to taste
½ teaspoon chili powder, or more to taste
1 pinch ground black pepper
1 ¼ pounds skinless, boneless chicken breasts, cut into large pieces
½ teaspoon ground coriander
1 cup coconut milk
½ teaspoon tamarind paste, or more to taste
salt to taste
1 pinch garam masala
1 cup water, or as needed

Steps:

Heat vegetable oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.
Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 5.5 g, Cholesterol 53.8 mg, Fat 17.5 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 84 mg, Sugar 1.1 g

INDIAN COCONUT-CHICKEN CURRY

INDIAN COCONUT-CHICKEN CURRY image

Categories Chicken

Number Of Ingredients 18

Ingredients

1/4 cup Vegetable Oil
1 large Onion, thinly sliced
4 teaspoons finely chopped Garlicp
4 teaspoons finely chopped Ginger
2 Tablespoons ground Coriander
2 teaspoons ground Cumin
1/4 teaspoons Turmeric
1/2 teaspoon Cayenne Pepper
1/4 teaspoon freshly cracked Black Pepper
1 1/2 teaspoon Kosher Salt
2 medium Tomatoes, chopped
1/2 cup Chicken Stock
2 lbs. Boneless, Skinless Chicken, cut into 1 inch pieces
1/2 cup Unsweetened Coconut Milk
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Clove
1/3 cup chopped Cilantro
Steamed Basmati Rice

Steps:

In a Dutch oven or enameled cast-iron casserole, heat oil, then add onions and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne and black pepper and stir for 1 minute. Add salt, tomatoes and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally for 15 minutes. Add coconut milk and simmer partially covered for another 15 minutes or until the sauce thickens and the chicken is cooked. Add cinnamon and clove and simmer another minute. Remove from heat and garnish with cilantro. Serve with steamed basmati rice.

Tips for Making the Best Coconut Chicken Curry:

- Use fresh ingredients whenever possible. Fresh coconut milk and freshly ground spices will give your curry the best flavor. - Marinate the chicken for at least 30 minutes before cooking. This will help the chicken to absorb the flavors of the spices. - Cook the chicken over medium heat. This will help to prevent the chicken from drying out. - Add the coconut milk towards the end of the cooking process. This will help to prevent the coconut milk from curdling. - Serve the curry with rice, naan, or roti.

Conclusion:

This coconut chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and creamy, and the chicken is tender and juicy. Serve it with rice, naan, or roti for a complete meal that the whole family will enjoy.