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Coconut Chicken Curry

Prep Time: 20 min I Marinating Time: 1 hr. I Cooking Time: 30 - 40 min I Serve: 2 - 3

Coconut Chicken is a delicious blend of coconut and chicken, Coconut Chicken Curry is a South Indian recipe served as a main dish. The ingredients used to prepare this dish are chicken, tomato puree, onion, spice powders, curry leaves, refined oil, salt and black pepper. The star ingredient of this dish are the sliced coconut chunks which enhances the taste of the dishes by giving a unique nutty coconut flavour to this dish. It tastes best when served with rice and is a perfect main course to be served in lunch and dinner. Try this Chicken Curry recipe now and relish it with your loved ones:)

Ingredients :-

For Marinating :-

1 kg./2.2 lb. Chicken (Bone-In, Curry Cut & washed properly)

1 tsp. Salt

½ tsp. Turmeric Powder

For Whole Spice Powder (Garam Masala) :-

2 tsp. Black Peppercorns (whole)

6-7 Cloves (whole)

½ tsp. Fennel Seeds (whole)

4 Green Cardamom (whole)

1 Star Anise

1 inch Cinnamon Piece

For Gravy :-

4 tbsp./60 ml Coconut Oil pref. OR Vegetable Oil

1-2 Sprigs/10-12 Curry Leaves (washed)

3 Green Chilies (make a small cut, lengthwise) OR to taste

1.5 cup/250 g. Shallots, med-sized (peeled & washed)

½ cup/ 50 g. Fresh Coconut (thinly sliced)

½ tbsp. Ginger Garlic Paste (freshly grounded pref./store bought)

1 tsp. Turmeric Powder

Salt to taste

1 tsp. Coriander Powder

½ tsp. Cumin Powder

½ tsp. Red Chili Powder

½ tsp. Kashmiri Red Chili Powder(Deggi Mirch powder)

1 cup/230 ml. Hot Water

1.5 tsp. Spice Powder/Garam Masala Powder (grinded earlier)

For Tempering :-

1 tbsp./15 ml Coconut Oil pref. OR Vegetable Oil

5-7 Curry Leaves

5-7 Fresh Coconut Slices

2-3 Red Chilies (whole & dried)

Method :-

To the large bowl add chicken + salt + turmeric powder. Mix well. Cover it and set aside for at least 1 hr.

To the grinder jar add all the spices mentioned under the whole spice powder/garam masala powder ingredient list and grind well to make a fine powder. Set aside for later use

Heat veg oil in a non-stick pan/clay vessel. Add curry leaves + green chilies + shallots + ginger garlic paste to the pan and sauté for 7-8 minutes on low-medium flame. Stir in regular in intervals for even cooking & to avoid burning

Once the onion colour changes to light golden brown add turmeric powder + salt + coriander powder + cumin powder + red chili powder + deggi mirch/kashmiri chili powder. Mix well and stir for next 1-2 mins on low-medium flame

Add the marinated chicken to the pan/vessel. Mix well with the masala and roast for next 7-8 mins on low medium flame. Stir continuously to avoid sticking/burning

Next add hot water to the pan/vessel. Mix well and cook for next 5-7 mins on low medium flame until it starts releasing its own water

Cover and let it cook for 10-15 minutes on low flame. Stir in regular intervals for even cooking

After 15 mins remove the lid and check if the chicken has cooked properly or not. If yes, then add the grinder spice powder/garam masala powder to the pan/vessel. Mix well and cook for another 5-7 mins until gravy thickens slightly

Once the gravy has thickened and the chicken is cooked properly, turn off the flame

To the tempering pan/coconut shell add a tbsp. of coconut oil. Once hot add curry leaves + coconut slices + red chilies and stir for 3-4 mins on medium flame until coconut colour changes to light golden brown. Turn off the gas and pour the tempering over the cooked chicken.

Time to Taste :)

Enjoy this dish with Akki Roti, Ghee Rice, Boiled Rice and some fresh coriander chutney

Note : pls adjust the spice levels to your taste.

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