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Curry Chicken with Coconut milk
Prep Time
30 mins
Cook Time
30 mins

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 .

Course: Main Course
Cuisine: Indian, malabar
Keyword: chicken curry, curry chicken, curry chicken with coconut milk
  • 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
  1. Marinate the chicken with ginger-garlic paste, turmeric, chilly powder, and salt for about 30 minutes

  2. In a heavy deep bottom pan heat up the oil

  3. Add the dry spices cloves, cinnamon, bay leaves

  4. Add onions and  sautèe till it wilts a little

  5. Add  the remaining spice powders and tomatoes

  6. Cook well till until oil floats on the top

  7. Add the marinated chicken and mix well

  8. Cover with a lid and cook on medium flame

  9. Mix well from time to time

  10. Add coconut milk and curry leaves when almost cooked

  11. Mix well and cook for another 5 minutes

  12. Garnish with coriander leaves and curry leaves

  13. Curry chicken is ready, serve with rice or parathas.