Coconut Chicken Curry

You want an easy recipe that gives you restaurant quality chicken curry? Try this aromatic and delicious curry made with fragrant spices, tender chicken, and creamy coconut milk. It's the perfect comfort food, that you will make on the repeat.

Chicken Curry With Coconut

This chicken curry is adapted from my mother's recipe. It is simple and easy, yet so comforting and delicious. I use whole spices, nicely fried onions and have eliminated the step of blending, that is common in most recipes.

A combination of yogurt and coconut milk makes the sauce thick and creamy. I also grind some dried coconut and add it to the curry for extra depth and richness-just like I do in my Aloo Gosht recipe.

Don't get me wrong. There is always a place for classic recipes like our chicken korma. But when you are in a hurry and want a satisfying taste experience, with a touch of elegance, this coconut chicken curry is the one for you.

And if you like Indonesian and Malaysian stews, this chicken curry carries hints of those flavors. But still with a hefty Indian touch because of the type of spices and yogurt. Just experience the complex and aromatic combination of flavors, and this recipe will become an keeper. So easy and so delicious!

Ingredients Notes and Substitutes

• Chicken: I use whole chicken, with bone, and cut it into 10 to 12 pieces. I started with 1400 grams chicken, but after cutting and cleaning it was 1200 grams. You can also use thighs or drumsticks.
• Yogurt: Plain, full-fat or reduced-fat yogurt with medium thickness works well. Don't use Greek yogurt for this.
• Onions: I cut yellow onions into thin slices or chop finely, because we need to fry them well.
• Ginger and Garlic: Always try fresh ground or grated ginger and garlic for perfect results with Indian recipes.
• Whole Spices: Crack the cardamom pods slightly to infuse the sauce. Other aromatic elements are cloves for spiciness, cinnamon for sweet flavor and fragrant bay leaves. Star anise is optional but adds a touch of licorice flavor.
• Kashmiri Chili Powder: I prefer to use this for the bright red color but mild heat. For regular chili powder, use 1 teaspoon and adjust to your taste.
• Chili Peppers: If you want it mild, go for jalapeños and for more heat, choose serrano peppers. To reduce heat, split the chilies and remove the seeds.
• Dried Coconut: Grind unsweetened dried coconut (either flakes or desiccated) to a powder. It gives the sauce a rich consistency and nutty flavor.
• Coconut Milk: If you want it creamy and rich, then go for full-fat coconut milk. Try chaokoh brand from Indian grocery stores.
• Water: I start with ½ cup of water because I use a self-saucing pot. Adjust the amount of water if you use a wider pot or Dutch oven that condenses steam. Begin with less water and increase as needed. Remember, the sauce thickens upon cooling.

How To Make Chicken Curry

Here is a step-by-step overview. Full printable recipe with measurements is at the end of post. Making this aromatic curry involves only three steps. The key is to slow-cook the chicken in a rich coconut sauce infused with whole spices (try ground spices if you dislike whole spices).

Prepare the Chicken

Gather all the ingredients. Clean the chicken and cut it into 10 to 12 pieces, keep the bones for the flavor.

Cook Spices, Aromatics and Chicken

• Spices: Heat oil, add the whole spices and toast for 1 to 2 minutes until fragrant. Whole spices are easy to use as you don't have to grind them. It also gives a more traditional and delicate taste.
• Onions: Add the chopped onions and sauté until golden brown and crisp. Make sure to fry the onions really well so that they cook into the sauce giving it consistency and flavor.
• Chicken: Add the chicken pieces and brown them on all sides at high heat, which will add more flavor (Maillard reaction).
• Aromatics: Add ginger, garlic and cook until the raw flavor disappears and turns aromatic. Then add the ground spices, salt and stir.

Make the Rich Coconut Sauce

• Enrich Sauce: Add bay leaves, chilies, ground coconut, coconut milk, and yogurt to the pot. Stir and cook until the oil starts to separate on the surface.
• Cook: Pour some water and bring the mixture to a boil. Reduce the heat, cover and simmer until the chicken is very tender, and the sauce is thick.

Garnish and Serve

• Final Touches: Stir in garam masala and some chopped cilantro. Turn off the heat. Remove any excess oil from the surface. Top with more cilantro and ghee if you prefer. Serve the chicken curry hot with rice or bread.

How to Serve

• With Basmati Rice: Chicken curry and fluffy basmati rice is the perfect comfort meal.
• Indian Flatbreads: Dip a soft naan or flaky paratha in that creamy curry sauce. That's an unbeatable combination!
• Vegetable Sides: Easy aloo gobi goes well with chicken.
• Accompaniments: Add Indian pickles (achar) for a tangy contrast.
• Low Carb Meal: Serve it with Indian style cauliflower rice, roasted vegetables or green salad.

Make-Ahead Tips

• Prep Chicken: Cut and marinate the chicken with ginger and garlic in advance and refrigerate.
• Other Prep: Grind dried coconut, chop onions, ginger, and garlic ahead of time. Store in refrigerator.

Storage

• Store leftovers in airtight containers in the fridge for up to 3 days.
• Reheat gently on the stovetop or in the microwave, and add water to adjust the consistency.
• The curry freezes very well. Pack in small freezer safe containers. Thaw in the refrigerator before reheating.

Variations

Chicken curry is high protein, low carb, gluten free, nut free, egg free, soy free and grain free. Here are some variations to try.

• Other Vegetables: Yukon gold potatoes are versatile and will work well in a stew but waxy red potatoes will be great. Colorful bell peppers will add an amazing flavor and visual appeal to the dish.
• Cashew Cream: Instead of coconut milk, you can try cashew cream to make the curry.
• Lighter Option: Scoop out some oil from the surface of the curry before serving.
• Flavor Boost: Garnish with chopped mint leaves for a different flavor.

More Chicken Recipes

• Chicken Kabsa (Arabian chicken and rice)
• Chicken Biryani (Reader's favorite)
• Chicken Kofta Recipe (Another popular recipe)
• Chicken Karahi (Not saucy, very delicious)

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