اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Coconut Chicken Curry

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5 from 2 votes
A simple coconut chicken curry that will leave everyone wanting more. This chicken curry recipe is deliciously served with any type of rice or naan! A quick and delicious mild chicken recipe with bags of flavour.
Coconut Chicken Curry

This easy chicken curry recipe is made with beautifully marinated chicken, an array of Indian spices and simmered with coconut milk. Pair this coconut chicken curry with basmati rice or homemade naan to allow it to soak up the flavours of the flavourful sauce of the coconut curry.

A tasty and saucy coconut curry that is so delicious. This creamy coconut curry recipe is so quick to make that it takes less time to make than ordering from your local Indian takeaway. Sure to please any fan of great Indian cuisine.

A simple chicken curry with coconut milk recipe that will leave everyone wanting more. This Indian chicken curry recipe is deliciously served with any type of rice or naan! A quick and delicious mild chicken recipe with bags of flavour.

Coconut Chicken Curry

Coconut Chicken Curry

This creamy coconut curry recipe is so quick to make that it takes less time to make than ordering from your local Indian takeaway. Sure to please any fan of great Indian cuisine.
5 from 2 votes
Print Pin Rate
Prep Time15 mins
Cook Time50 mins
Marination Time30 mins
Total Time1 hr 35 mins
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 372

Ingredients

Marinade:

  • 800 g Chicken
  • 1 Onions/Pyaz
  • 10 Garlic Cloves
  • 6 Dried Red Chillies
  • 1- inch Ginger/Adhrak
  • 1 tsp Coriander Seeds
  • 1 tsp Cumin Seeds/Jeera
  • 1 tsp Lemon Juice
  • 100 ml Water
  • 1 tsp Chilli Powder/Lal Mirch Powder
  • 1 tsp Turmeric Powder/Haldi

Chicken Masala:

  • 50 ml Vegetable Oil
  • 2 Onions
  • 3 Tomatoes
  • 200 ml Coconut Milk
  • Coriander/Dhaniyaa

Instructions

  • In a food processor add the chopped onion, garlic cloves, dried red chillies, ginger, coriander seeds, cumin seeds, lemon juice and water then grind until thick paste forms
  • Add the paste to the chicken along with the chilli powder and turmeric powder then mix until chicken is evenly coated and set aside whilst the masala is being prepared
  • In a pan heat up the vegetable oil on medium heat until hot then add the finely diced onions and the salt then cook for 4-5 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
  • Add the chopped tomatoes and cook for 3-4 minutes until softened
  • Add the marinated chicken and cook for 4-5 minutes
  • Add the coconut milk and cook for 4-5 minutes until the mixture begins to gently bubble
  • Cover and cook for 20 minutes until the chicken is cooked through
  • Remove the lid and cook for 4-5 minutes until the masala thickens
  • Add the coriander and cook for 1-2 minutes
  • Your coconut chicken curry is ready!

Video

Nutrition

Calories: 372kcal
Tried this recipe?Mention @The Aziz Kitchen or tag #theazizkitchen!
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The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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