Coconut Chicken Curry You Will Going to Love It!

Coconut Chicken Curry Recipe by Foodaholics

Table of Content:

1 My Thought
2 Ingredients
3 Preparation 

My Thought:

This is more of a South Indian than simple Indian curry and has a condensed, pungent sauce. It is unusual and really wonderful. Curries are hit or miss with kids, but they all loved this one (except for the peas…which meant more for me!). We served this with polao rice & laccha parathas, trust me it was yammy. The sauce of Coconut Chicken Curry is so pungent that every main course goes perfectly with it. 

Prep time: 15 minutes

Cook time: 60 minutes

Servings: 4-6


Ingredients for Coconut Chicken Curry:

1Chicken Drumsticks & Chicken Thighs6 Pieces Each.
2Vegetable Oil200 Ml
3Yellow Onion1 Piece, Sliced
4Garlic Cloves2 Pieces, Minced.
5Fresh Ginger1-Inch Piece, Peeled and Minced
6Madras Curry Powder3 Tbsp
7Ground Cumin1 Tsp
8Cayenne Pepper1/2 Tsp
9Tomatoes400 Grams, Chopped
10Light Coconut Milk450 Ml
11Frozen Peas1 Cup
12Coriander Leaves1 Cup, Chopped
13SaltTo Taste


  • Rinse the chicken and pat dry with paper towels. Sprinkle with salt. Coat bottom of a 5-7 quart stew pot or dutch oven with a small amount of oil and set over medium to high heat. Add chicken skin side down without crowding, in batches if necessary, and cook until skin is golden brown, about 5 minutes. Turn the pieces over and cook until they are brown on the other side, about 5 minutes more. Transfer to a plate.
  • When the chicken is all browned, add the onion to the pot and cook, stirring for 2 minutes, then add the garlic and ginger to the pot and cook, stirring, until they are soft about 1 more minute. Add the curry powder, cumin, cayenne, and 1/2 tsp salt and cook for 30 seconds until the spices are fragrant then add the tomatoes and 1 cup of coconut milk. Stir well and let them come to a boil.
  • Return the chicken and any juices to the pot. Surround the chicken with the sauce so that the topmost skin is exposed. If there is not enough liquid to bring the sauce almost up to the top of the chicken, add as much of the remaining coconut milk as needed. Reduce heat to simmer and cook uncovered for about 45 minutes. Stir in the peas and cilantro, cover, and cook until the peas are hot, about 5 minutes more. Test the chicken by cutting to the bone, if needed continue to cook, covered, until chicken is done. (To save our kids from having to cut the chicken from the bone, we took the chicken out, cut it into bite-size pieces, then returned it to the pot for about 5 minutes of additional cooking.)
  • Serve hot over rice and with a vegetable side.

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