Chicken Curry in Coconut Milk is one of those recipes that feels like a warm hug on a plate. I learned this recipe from my mom, and it’s become my go-to comfort food. The magic happens when the roasted gram flour meets coconut milk, creating a sauce that’s thick, rich, and surely delicious. The curry leaves add an authentic touch, while the blend of spices creates layers of flavor that’ll make your kitchen smell amazing.
About the Recipe
This recipe strikes a perfect balance between simple and special. The gram flour adds body to the sauce while the coconut milk makes it creamy and smooth. It’s not too spicy, but packed with flavor from the blend of spices. The best part? You don’t need any special cooking skills – just follow the steps, and you’ll create something truly memorable.
Why You’ll Love This Recipe
You’ll love how the chicken turns golden brown and soaks up all the wonderful spices. The sauce is rich without being heavy, and the coconut milk adds a subtle sweetness that balances the spices perfectly. It’s great for both family dinners and special occasions. The leftovers taste even better the next day as the flavors develop more deeply. Plus, most ingredients are probably already in your pantry.
Chicken Curry in Coconut Milk
Cooking Tips
– Don’t skip roasting the gram flour – it adds a nutty flavor
– Keep stirring the onion mixture until it’s really golden brown
– If the curry gets too thick, add warm water bit by bit
– Let the chicken cook on low heat for the most tender results
– Taste and adjust salt near the end of cooking
Serving and Storing Suggestions
Serves 4-6 people. Prep time: 15 minutes. Cooking time: 45 minutes. Serve hot with rice or naan bread. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
Nutrient Benefits
This dish is protein-rich from the chicken and contains healthy fats from coconut milk. Turmeric offers anti-inflammatory properties, while ginger and garlic boost immunity. The spices used are rich in antioxidants and aid digestion. It’s naturally gluten-free when served with rice.
Chicken Curry in Coconut Milk
Ingredients
- 1 kg Chicken (cut into 10 to 12 pieces)
- 1 tbsp Flour (Gram)
- 1 tsp Cumin Powder
- 1 tsp Mustard Powder
- 1 tbsp Coriander Powdre
- 2 tsp Red Chilli Powder
- 1 cup Coconut Milk
- 3 tbsp Oil
- 2 sprigs Curry Leaves
- 2 Onion (medium, ground)
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 1/2 tsp Salt
- 1 1/2 tsp Turmeric Powder
Instructions
- Dry roast the gram flour on a tawa on low heat until it deepends in colour.
- Add cumin powder, mustard powder, coriander powder and red chilli powder.
- Stir to heat gently.
- Mix the roasted gram flour and spice powders into the coconut milk. Reserve.
- Heat the oil in a pan.
- Stir in the curry leaves and chicken and saute until the chicken turns golden brown.
- Remove the chicken from the pan and keep aside.
- Add the onions, garlic and ginger pastes.
- Saute on medium heat until the mixture is reduced, golden brown and fragrant. Add a little extra oil if required.
- Stir in the reserved coconut milk.
- Add the reserved chicken, salt, turmeric powder and a little water if necessary and bring to a boil.
- Cover and cook on low heat till the chicken is full tender.
Sign up for our newsletter
Frequently Asked Questions
Can I use boneless chicken instead?
Yes. Boneless chicken pieces work great but reduce cooking time by about 10 minutes. Keep an eye on the meat to avoid overcooking.
Can I make this curry less spicy?
Merely reduce the red chili powder by half. The coconut milk helps balance the heat, but you can adjust spices to your taste.
How do I prevent the coconut milk from curdling?
Cook on low heat after adding coconut milk and avoid boiling the curry. Stir gently and consistently while cooking.
