How to Make Indian Coconut Chicken Curry - A Step-by-Step Guide

Indian cuisine is known for its bold and flavorful dishes, and one of the most beloved dishes in Indian cooking is the classic Coconut Chicken Curry. This aromatic and creamy curry is filled with the rich flavors of coconut milk, warming spices, and tender chicken, making it a favorite among both locals and visitors alike.

What sets Indian Coconut Chicken Curry apart from other chicken curries is the use of coconut milk, which adds a creamy and luxurious texture to the dish. The cocon...

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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 (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    261 cal.

    • Total Fat: 18g
    • Saturated Fat: 9g
    • Cholesterol: 54mg
    • Sodium: 84mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 21g
    • Vitamin C: 3mg
    • Calcium: 44mg
    • Iron: 2mg
    • Potassium: 322mg