chicken
Coconut Curry Chicken
A rich and aromatic coconut chicken curry built on ghee, whole warming spices, onions, ginger, and garlic, simmered with tomatoes and finished with garam masala, fenugreek, and creamy coconut milk. Deeply comforting with balanced heat and spice, perfect served over rice.
Ingredients
Whole Spices & Base
- 4 tablespoons ghee
- 1 bay leaf
- 3 dried red chilies
- 2 green cardamom pods
- 2 cloves
Aromatics
- 2 cups chopped onions
- 2 teaspoons salt
- 1 tablespoon ginger
- 1 tablespoon garlic
Chicken & Spice Mix
- 3 1/4 pounds boneless chicken pieces
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons coriander powder
Simmer
- 1 cup tomatoes
- 1 cup water
Finish
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek (kasuri methi)
- 1 1/2 cups unsweetened coconut milk
Garnish & Serve
- Fresh cilantro, chopped
- Cooked rice
Instructions
- Heat 4 tablespoons ghee in a large pan over medium heat. Add bay leaf, dried red chilies, cardamom pods, and cloves. Cook until fragrant.
- Add 2 cups chopped onions and 2 teaspoons salt. Sauté for about 5 minutes until softened.
- Add 1 tablespoon ginger and cook for 1 minute. Add 1 tablespoon garlic and cook for another minute until fragrant.
- Add chicken along with 1/4 teaspoon salt, turmeric, Kashmiri chili powder, and coriander powder. Cook for about 5 minutes, stirring to coat.
- Add 1 cup tomatoes and 1 cup water. Cover and cook for 20 minutes, stirring occasionally.
- Stir in garam masala and dried fenugreek. Add 1 1/2 cups coconut milk and cook for 8 minutes until the sauce is rich and slightly thickened.
- Remove bay leaf and whole chilies.
- Garnish with fresh cilantro and serve over rice.
Notes
- Kashmiri chili powder provides color and mild heat; substitute paprika with a pinch of cayenne if needed.
- For deeper flavor, let the curry rest for 10–15 minutes before serving.
- Adjust coconut milk for desired richness and consistency.