Chicken in Coconut Milk Indian
Immerse your taste buds in the rich, aromatic world of Indian cuisine with this delightful Chicken in Coconut Milk recipe. Tender pieces of chicken are gently simmered in a creamy coconut milk base, infused with a medley of warm and fragrant spices like turmeric, ground coriander, and garam masala. The addition of pureed tomatoes, golden sautéed onions, and a hint of red chili brings depth and balance to the curry, while fresh cilantro and a splash of lemon juice add a refreshing finish. Perfectly suited for pairing with steamed rice, naan, or roti, this flavorful dish comes together in just 45 minutes, making it ideal for both weeknight dinners and special occasions. Indulge in this easy-to-follow, authentic Indian chicken curry that's as comforting as it is delicious!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless)
- 400 ml Coconut milk
- 1 large Onion (finely chopped)
- 2 medium Tomato (pureed)
- 1 tbsp Ginger-garlic paste
- 0.5 tsp Turmeric powder
- 1 tsp Ground coriander
- 0.5 tsp Cumin powder
- 0.5 tsp Red chili powder
- 1 tsp Garam masala
- 2 tbsp Vegetable oil (or any neutral oil)
- 2 medium Green chilies (slit lengthwise)
- 2 tbsp Fresh cilantro leaves (chopped)
- 1 tsp Salt
- 100 ml Water (as needed)
- 1 tsp Lemon juice
Instructions
Clean and cut the chicken into medium-sized pieces. Pat dry and set aside.
Heat oil in a large skillet or pot over medium heat.
Add the finely chopped onion and sauté until golden brown, about 5-6 minutes.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the turmeric powder, ground coriander, cumin powder, and red chili powder. Stir well and cook for 1 minute to toast the spices.
Add the pureed tomatoes and cook for 5-6 minutes until the oil begins to separate from the mixture.
Add the chicken pieces and stir to coat them with the spice mixture. Cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and add 100 ml of water. Stir to combine, and bring the mixture to a gentle simmer.
Cover the skillet or pot and let it cook on low-medium heat for 20 minutes, or until the chicken is fully cooked and tender.
Stir in the garam masala and slit green chilies. Cook uncovered for another 2-3 minutes.
Season with salt and adjust the consistency of the curry by adding more water if desired.
Turn off the heat and garnish with chopped cilantro leaves and a squeeze of lemon juice.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2835 mg | 123% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 41.2 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 188 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2467 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
