Coconut Chicken Curry Recipe
Coconut chicken curry, a delicious chicken curry with coconut and spices, easy enough for even the newbie cook.
Ingredients
- 300 grams chicken breast cubed
For marinade:
- 1 tsp ginger garlic paste preferably fresh
- 1/2 tsp Kashmiri chilli powder gives more colour without the heat
- 1/4 tsp turmeric powder
- 1/4 tsp salt or to taste
For the curry
- 1/4 cup grated coconut fresh or frozen, thawed
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 star anise
- A small piece of cinnamon
- 3-4 cardamom pods
- 1 cup finely chopped onions
- 2-3 green chillies adjust to taste
- 1-2 tsp coriander powder
- 1/4 cup chopped tomatoes
- A few curry leaves optional
- 3 tbsp chopped coriander leaves for garnish
- Salt as needed
Instructions
- 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
- 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
- Add the chopped onions and green chillies and saute until light golden brown
- Now add the coriander powder and fry for 2 minutes
- Then add the chopped tomatoes and curry leaves (if using)
- Cook until the tomatoes turn soft and mushy without adding any water
- 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
- Now add the marinated chicken pieces to the onion tomato mixture along with the ground coconut paste
- Mix well, add a cup of water, and cook covered on low flame for 10-15 mins or until the chicken pieces are tender
- Once done, uncover, add more water if needed for more gravy, add salt as required, garnish with coriander leaves and mix again
- Serve hot with rice or any other main as you prefer
- All done!