An EASY one-pot Creamy Coconut Chicken Curry is a delicious, healthy side dish studded with succulent chicken, rich coconut milk and some perfectly intense spices and best of all that’s ready in just 30 minutes and is layered with so many fabulous flavors!! This goes perfect with any Indian bread or steamed rice or any flavored rice.
I love curries because they’re quick, full of flavor, and taste just as good the next day. They’re also very beginner friendly, especially this recipe – it’s as easy as a curry can get!
This creamy coconutchicken curry is quite similar to the one we usually make at home with onions and tomatoes as a base. The only difference is that we add a little coconut flavor to the curry by adding some coconut milk to it, which gives the gravy little bit sweetness and less spicy with full of flavors!
What is Coconut Curry Chicken?
Coconut curry chicken is a one-pot,delicious non-veg main course in which succelent chicken pieces are cooked nicely along with a mildly flavored coconut milk and some perfectly intense spices.
The base of the gravy is prepared with onions and tomatoes which is then flavored with some aromatic ground spices.
Adding coconut milk not only provides a coconut flavor to the dish, but also provides a richness to the curry.
WHAT ARE THE INGREDIENTS YOU’LL NEED?
Here’s a quick rundown of everything you’ll need. Plus, ideas and tips for ingredient substitutions.
- Chicken – You can use either boneless or with bone and cubed up into bite sized pieces or can also use chicken drumsticks.Here I have used chicken with bone as the bones add a nice flavour to the curry.
- Coconut oil – I love the flavor of coconut oil in a recipe like this but you can always also use something light like vegetable or canola oil.
- Fennel and Cumin seeds – will give nice flavour to the gravy so don’t miss it.
- Spices – Just a bit of coriander and garam masala, that’s all you need for this delicious dish!
- Onion – Chopped up and ready to be sautéed till perfectly translucent.
- Tomatoes – I love fresh tomatoes,so if you’ve got them, use them. Store bought canned tomatoes also would do.
- Green Chilli – I love spicy curry so have added more.You can adjust as per your preference.
- Coconut milk – Just 1 cup is all we need for a perfectly creamy, coconut-y curry.I have prepared fresh coconut milk but store bought one also would do.
- Seasoning – Salt and pepper to taste.
What to serve with Coconut Curry Chicken?
You can serve coconut curry chicken along with some hot chapatis, parathas, naan, or appam by its side. Veg pulao, jeera rice or some delicious biryani would also perfectly goes with this coconut curry chicken.
Can use coconut paste instead of coconut milk?
In this recipe, we use coconut milk to provide a nice coconut flavour to the dish and also to thicken the gravy.
I feel that coconut paste has an overpowering coconut flavour. Due to these reasons, coconut milk is preferably used in the recipe.
What else can I add to my curry?
You can incorporate so many amazing flavors, textures, and ingredients to achieve whatever you want to plate for yourself or your loved ones.
Here are some of my suggestions to add up,
- Veggies
- Peas
- Bell pepper
- Butternut squash
- Zucchini
- Eggplant
- Chickpeas
- Potato
Can replace chicken in this recipe with,
- Meat
- Shrimp
- White fish
- Lamb
- Beef
How to store this curry?
Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
How to make Coconut Chicken Curry?
Heat oil in a pressure cooker. Once it is hot, add fennel seeds, cumin seeds, curry leaves and green chillies and fry for a few seconds.
Add onion and fry until they turn translucent. Then add tomato and cook for 3-4 minutes.
Now add all the spice powder and salt to taste and cook until oil starts to separate from the sides.
Add chicken and fry on high heat for 3-4 minutes.Add water and close the cooker.
Cook for 3 whistles or until chicken is softened.
Meanwhile make the fresh coconut milk by blending 1 cup of coconut chunks with 3/4 cup of water and extract the milk.
Add coconut milk and coriander leaves and simmer for 10-12 minutes on low heat.
Garnish with some more fresh coriander and serve hot with rice or any bread.
Creamy Coconut Chicken Curry:
Ingredients
3 tbsp Coconut Oil
1 tsp Fennel Seeds
1 tsp Cumin Seeds
10 Curry Leaves
6 Green Chillies
1 cup Onion,finely chopped
1/2 cup Tomato,finely chopped
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Pepper powder
2 tsp Kashmiri Red Chilli Powder
1/2 tsp Garam Masala Powder
Salt to taste
500 g Chicken drumsticks, skinless
1 cup Fresh Coconut chunks
2 tbsp Fresh Coriander, chopped
Instructions:
- Heat oil in a pressure cooker. Once it is hot, add fennel seeds, cumin seeds, curry leaves and green chillies and fry for a few seconds.
- Add onion and fry until they turn translucent. Then add tomato and cook for 3-4 minutes.
- Now add all the spice powder and salt to taste and cook until oil starts to separate from the sides.
- Add chicken and fry on high heat for 3-4 minutes.Add water and close the cooker.
- Cook for 3 whistles or until chicken is softened.
- Meanwhile make the fresh coconut milk by blending 1 cup of coconut chunks with 3/4 cup of water and extract the milk.
- Add coconut milk and coriander leaves and simmer for 10-12 minutes on low heat.
- Garnish with some more fresh coriander and serve hot with rice or any bread.
Recipe Notes:
- Adjust the spice level as per your preferences
- You can use boneless chicken cubes in this recipe too.
- Using homemade coconut milk gives the best result, however canned milk works great too.
- Curry can be safely sealed in an airtight container and refrigerated for 3 days.
- Can add up any veggies in this recipes too.
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