Curry Chicken with Coconut milk

5 from 4 votes

Curry Chicken with Coconut milk

A delicious chicken curry made with coconut milk, onions, tomatoes, ginger, garlic, and other spices, based on the Kerala cuisine and perfect for dinners, best served with rice or Malabar parathas .

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Indian, malabar

Servings: people

Calories: 172kcal

Author: Nisha

Ingredients

8 oz chicken cut into small pieces
1 can coconut milk
2 med onion chopped
2 med tomatoes chopped
4 green chilies slit
2 tbsp ginger garlic paste
1 inch cinnamon
4 cloves
1 bay leaf
1 tsp turmeric powder
2 tsp red chilly powder
4 tsp coriander powder
1 tsp pepper powder
1 tsp garam masala
1 cup chopped coriander leaves
1 sprig curry leaves
4 tbsp oil
1 tsp salt to taste

Instructions

Marinate the chicken with ginger-garlic paste, turmeric, chilly powder, and salt for about 30 minutes
In a heavy deep bottom pan heat up the oil
Add the dry spices cloves, cinnamon, bay leaves
Add onions and sautèe till it wilts a little
Add crushed ginger garlic, and green chili paste, and sautee well
Add the remaining spice powders and tomatoes
Cook well till until oil floats on the top
Add the marinated chicken and mix well
Add salt and about 2 cups of boiling water.
Cover with a lid and cook on medium flame
Mix well from time to time
Add coconut milk and curry leaves when almost cooked
Mix well and cook for another 5 minutes
Garnish with coriander leaves and curry leaves
Curry chicken is ready, serve with rice or parathas.

Notes

Add a small amount of coconut oil while sautéing the onions to enhance the flavor and give the dish a more authentic taste.
Pour in hot water while cooking the chicken to help it cook more evenly and stay tender.
You can use either canned coconut milk or freshly extracted coconut milk from grated coconut, depending on what you have available as both work well in this recipe.
Do not forget the garam masala addition in the end for a nice flavor and aroma.

Nutrition