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Coconut Milk Chicken Curry

Jay Naveenan
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4

Ingredients
  

Ingredients to make Spice Mix

  • 3 tsp Cumin
  • 1 tsp Pepper
  • 4 Red Chilis
  • 2 tsp Coriander seeds
  • 5 Cashew nuts

Ingredients to make Chicken Curry

  • 2 large Onions finely chopped
  • 1.5 lb Chicken
  • 1/2 tsp Chili powder or as required
  • 1/4 tsp Turmeric powder
  • 13.5 oz Coconut Milk (400 ml) freshly extracted or store bought
  • Spice mix (made from the ingredients listed above)) Use as much as required
  • Salt as required
  • 13.5 oz Water (400 ml)
  • 1 tbsp Butter optional

Instructions
 

  • Clean and wash the chicken 
  • Gather all the ingredients listed under 'Ingredients to make Spice Mix'; and grind them together in a spice grinder to a fine powder
  • Heat oil in a large pot/ kadai (medium-high heat). Once the oil is hot, add the finely chopped onions into the pot
  • Sauté the onions until they turn golden
  • Now add the chicken, salt, and chili powder. Stir. 
  • Partially close the pot with a lid. Let chicken cook for 5-10 minutes (medium heat)
  • Turn up the heat. Now add the coconut milk and water to chicken and stir
  • Add the spice mix a tsp at a time. Stir it in and give it a taste. Add more if required (I used all of my spice mix)
  • Once the curry comes to a boil, reduce the heat, partially cover the pot, and let the chicken cook
  • Once the chicken has cooked, add a tbsp of butter to the chicken curry and give it a stir (optional step) 
  • Stir the curry every 10 minutes or so
  • Turn off the heat. Serve immediately with steamed white rice or chappathis or rotis!
Keyword Cashew nuts, Chicken, Chili powder, Coconut milk, Coriander seeds, Pepper, Red Chili