Coconut Chicken Curry

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Coconut Chicken Curry

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Adjust Servings:
0.25 Cup Cashew Nut
500 Gm Chicken Boneless cut into 1-inch pieces
To taste Salt
0.25 Cup Mustard Oil
0.25 Teaspoon Mustard Seed
0.25 Teaspoon Cumin seeds powder / Jeera powder
0.25 Teaspoon Coriander Powder
1 Tablespoon Curry Powder
1 no Onion Large size, thinly sliced
1 Teaspoon Ginger finely grated fresh
1 No Garlic clove, minced
400 Gm Coconut Milk Unsweetened
0.25 Cup Green Peas frozen peas
2 Tablespoon Coriander leaf Chopped

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Indian Coconut Chicken Recipe

  • Curry
  • Dinner
  • Lunch
  • Traditional food




Delicious Coconut chicken curry recipe for Indian coconut chicken curry. This recipe of coconut chicken is with coconut milk.

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15 mins

Cut Onion thinly sliced.

Chopped Coriander leaf.

Preheat the oven to 250 degrees C.

Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted.

Transfer to a plate to cool.

5 mins

Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.

Add the chicken and cook over moderately high heat until golden brown, about 1 ½ minutes per side.

Transfer the chicken to a plate and reduce the heat to moderate.

1 hr

Add the remaining 1 tablespoon of oil to the skillet and heat until smoking.

Add the mustard seeds and cook for about 1 minute, or until they stop popping.

Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.

Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes.If the mixture seems dry, add up to 1/4 cup of water to prevent sticking.

Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes.

Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve

Santosh Nayak

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