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 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
¼ 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
½ tsp Cumin seed Jeera
1 tsp Turmeric powder
1 tsp Sesame seeds Teel
½ cup Coconut fresh grated
3 tsp Poppy seeds Khus Khus
4 cloves
¼ tsp Cinnamon powder or 1 inch stick
¼ cup Chick peas roasted (channa)
20 Peanuts roasted
½ tsp Pepper powder
½ tsp Salt

US Customary - Metric

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