Creamy Coconut Chicken Curry Recipe

Coconut Chicken Curry

Coconut Chicken Curry Recipe

Coconut Chicken Curry created with a rich coconut creamy sauce and chicken. This fast and simple 1 Pan coconut chicken curry will soon become a favorite in your house after one attempt. It's simple to create, delicious, and even children's love it!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: South Indian
Servings: 4 People
Calories: 234kcal
Author: Punam Paul

Ingredients

  • 1/4 cup cashew nut (काजू) whole unsalted
  • 500 grams boneless chicken breast (बिना हड्डी का मुर्ग़े का सीना) skinless, cut into 1-inch pieces
  • salt to taste (नमक स्वाद अनुसार)
  • 1/4 cup vegetable oil (वनस्पति तेल)
  • 1/4 teaspoon black mustard seeds (काली सरसों)
  • 1/4 teaspoon cumin seeds (जीरा)
  • 1/4 teaspoon coriander powder (धनिया पाउडर)
  • 1 tablespoon curry powder (करी पाउडर)
  • 1 piece onion (प्याज) medium size thinly sliced
  • 1 teaspoon ginger (अदरक) finely grated
  • 1 piece garlic cloves (लहसुन का लौंग) minced
  • 1.75 cups coconut milk (नारियल का दूध)
  • 1/4 cup green peas (हरा मटर)
  • 2 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)

Instructions

How to Make Coconut Chicken Curry

  • Preheat the oven to 350 degrees F.
  • Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
  • Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
  • Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
  • Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
  • Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
  • Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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