Indian Curry plated over steamed rice.
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Coconut Chicken Curry

This coconut chicken curry is perfect over steamed rice or hot Indian chapati. A blend of aromatic spicy masalas with the natural sweetness of the coconut make this a rich, creamy and flavorful dish. You can add more or less spice to your taste. A chicken curry you will be making over and over again.
Course Dinner, Lunch
Cuisine East-Indian, Indian
Keyword Chicken, Coconut, Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 192kcal
Cost $10

Ingredients

  • 1 cup Onions chopped
  • 2 large Potatoes chopped
  • 200 grams Peas (1 cup)
  • 2 tsp Tamarind Pulp
  • 2 tbsp Lime juice
  • 1/4 cup Coconut milk
  • 2 tbsp Cooking oil or ghee

Masala Paste (grind in food processor)

  • 4 Red chillies hot
  • 4 cloves Garlic fresh
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin seed Jeera
  • 1 tsp Turmeric powder
  • 1 tsp Sesame seeds Teel
  • 1/2 cup Coconut fresh grated
  • 3 tsp Poppy seeds Khus Khus
  • 4 cloves
  • 1/4 tsp Cinnamon powder or 1 inch stick
  • 1/4 cup Chick peas roasted (channa)
  • 20 Peanuts roasted
  • 1/2 tsp Pepper powder
  • 1/2 tsp Salt

Instructions

  • Saute onions in a little cooking oil until translucent
  • Add the ground masala paste and fry for 2 minutes
  • Then add the chicken pieces and saute 2 minutes more
  • Add water and cook covered for 10 minutes
  • Then add potatoes and continue cooking until potatoes are tender.
  • Now add tamarind paste, and lemon juice - cook 2 minutes more
  • Lastly, add the coconut milk
  • Simmer for 5 minutes more until you see oil float on top of the curry.
  • Taste and adjust seasoning. Garnish with fresh herbs like cilantro.
  • Enjoy

Nutrition

Calories: 192kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Sodium: 165mg | Potassium: 642mg | Fiber: 6g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 56.1mg | Calcium: 71mg | Iron: 4.7mg