Chicken Curry In Coconut Milk Recipe

Chicken curry in coconut milk is a hot curry of chicken. It is very popular in south India and southern Asia. A simple to prepare chicken curry recipe. You can serve it at lunch and dinner. At home, it goes very well with steamed rice as well as Chapati.

This Kerala style chicken recipe is slightly hot, yet delicious chicken curry. If you want to make it light for your stomach. Then for marinating the chicken replace the black pepper with Kashmiri red chili powder. Black pepper adds a sharp, pungent aroma and hot flavor to this recipe. Somewhat, similar to Chicken Kali Mirch recipe.

Chicken Curry In Coconut Milk

This chicken curry in coconut milk is quite easy to prepare. Like all other chicken curries, it also requires chicken pieces with bone. This recipe is served with Ghee rice, plain rice, Pathiri, Appam, etc in Kerala.

Chicken Curry In Coconut Milk Recipe

Curried chicken simmered in coconut milk. Chicken curry in coconut milk is a slowly cooked chicken curry deeply spiced with fennel, cinnamon, and coriander and simmered coconut milk till tender. However, patience is actually considerable for this absolutely delicious recipe.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main Course
Cuisine: North Indian, South Indian
Servings: 4 People
Calories: 213kcal
Author: Punam Paul


for marination

  • 750 grams chicken (मुर्गे का माँस) cut into 8 pieces
  • 1 teaspoon black pepper powder (काली मिर्च पाउडर)
  • 1 teaspoon ginger-garlic paste (अदरक-लहसुन का पेस्ट)
  • salt to taste (नमक स्वाद अनुसार)

For curry base paste

  • 1 piece Indian bay leaf (तेज पत्ता)
  • 3 pieces of cloves (लौंग)
  • 3 pieces of green cardamom (छोटी इलायची)
  • 2 inch piece of cinnamon stick (दालचीनी)
  • 1 teaspoon ginger-garlic paste (अदरक-लहसुन का पेस्ट)
  • 2 pieces sliced onion (कटा हुआ प्याज) medium size
  • 1 piece chopped tomato (कटा हुआ टमाटर) medium size
  • salt to taste (नमक स्वाद अनुसार)
  • 2 tablespoon refined oil (रिफाइंड तेल)

for frying chicken

  • 2 tablespoon refined oil (रिफाइंड तेल)

for cooking Coconut Chicken Curry

  • 2 tablespoon refined oil (रिफाइंड तेल)
  • 2 pieces green chilies (हरी मिर्च) finely sliced
  • 4-5 curry leaves (करी पत्ते)
  • 1 teaspoon Kashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
  • 1 teaspoon coriander powder (धनिया पाउडर)
  • 1/4 teaspoon turmeric powder (हल्दी पाउडर)
  • 1 teaspoon cumin powder (जीरा पाउडर)
  • salt to taste (नमक स्वाद अनुसार)
  • 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
  • water (पानी) as required
  • 1/2 cup coconut milk (नारियल का दूध)

for garnishing

  • 1-2 curry leaves (करी पत्ते)
  • 1 tablespoon grated fresh coconut (कद्दूकस करा हुआ ताजा नारियल)


for marination chicken

  • This recipe requires quick marination of chicken pieces. Before marinating your chicken pieces wash and clean them thoroughly.
  • Now, transfer the chicken pieces in a mixing bowl and add 1/2 teaspoon salt, 1 teaspoon black pepper powder and 1 teaspoon ginger-garlic paste. Mix them well with your hand and let it rest for 10 minutes.

Preparing base of the curry

  • We will create a thick and smooth curry in this recipe. For this, we need to prepare a thick base for the curry.
  • To prepare the base for curry heat 2 tablespoons of oil in a frying pan over medium flame. Let the oil warm-up.
  • Then add a bay leaf in it, fry for around 20-30 seconds, immediately add 2 pieces of cloves and 2 pieces of green cardamom in it. Also, add a 2-inch piece of cinnamon stick in it.
  • Immediately add 2 medium-size sliced onions and fry till it turns translucent.
  • Then add 1 teaspoon ginger-garlic paste piece, fry till the raw aroma goes away. Then add one chopped tomato and a little salt to taste and fry till the tomato turns soft.
  • Once the tomato turns soft, transfer this mixture in a plate and lets them come down to room temperature. Eventually, we will grind this to a smooth paste to form a thick and smooth curry. But remember to discard the bay leaf before grinding it.

How to Fry the Chicken pieces

  • Till our curry base is cooling down let us fry our chicken pieces. To do this we will add 2 tablespoons of oil in a frying pan and transfer it over medium flame.
  • Let the oil turns hot, then we will lower the flame and add the chicken pieces in the oil. Never place excessive chicken pieces in the pan. Since we need space to stir them, to fry the chicken pieces evenly.
  • Stir and fry them for around 30 seconds; then cover and cook it for a minute. Again open the cover, flip and stir to cook the chicken pieces, then again cover it.
  • Repeat this stir-frying in open and with the cover lid, until you see nice brown spots on the chicken pieces. Once you find the brown spots remove the chicken pieces from the oil.
  • Add the next lot of chicken pieces in the oil, and fry them similarly.

How to Make Chicken Curry In Coconut Milk

  • Now let us start cooking our gravy. For this heat 2 tablespoons of oil on a frying pan over medium flame.
  • When the oil turns hot, lower the flame, and add 2 finely chopped green chilies in it. Immediately add 2-3 curry leaves and saute for 30 seconds.
  • Then add a teaspoon Kashmiri red chili powder in it, stir a little and add the smooth paste of onion and tomato that we have prepared earlier, stir and mix it well.
  • Now add 1 teaspoon coriander powder, 1/4 teaspoon turmeric powder, and 1 teaspoon cumin powder. Mix them well and let it cook covered, till the oil starts separating from the mixture. It will take around 4-5 minutes.
  • When the oil starts separating, give it a good stir, then add half a cup of coconut milk in it. Mix it well.
  • Then add the fried chicken pieces in it. Again give a good stir and add around half a cup of water in it. Then turn the flame to medium.
  • Cover the lid and let it cook for 5-8 minutes until the chicken pieces get cooked well.
  • Now open the cover, check for salt. Add salt as per taste. Remember we have previously added salt during marination and also in preparing our curry paste.
  • Further, add half teaspoon garam masala powder in it. Mix it well and cook it covered for 1-2 minutes more. Then switch off the flame and let it rest for 5 minutes. Remember not to open the cover.
  • After 5 minutes of resting, open the cover and transfer it in a serving bowl. Garnish it with little grated fresh coconut and fresh curry leaves.
  • Serve hot with steamed rice or Chapati.

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