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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 192 kcal
Cost $10
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
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
Calories: 192 kcal | Carbohydrates: 25 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 4 g | Sodium: 165 mg | Potassium: 642 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 450 IU | Vitamin C: 56.1 mg | Calcium: 71 mg | Iron: 4.7 mg