Coconut Chicken Curry
Coconut Chicken Curry is a classic Mangalurean Catholic dish that is rich in flavor and perfect for a comforting meal. The combination of tender chicken, aromatic spices, and creamy coconut milk creates a delicious and satisfying curry that pairs perfectly with steamed rice or crusty bread.
Ingredients
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1 cup coconut milk
- 2 tbsp coconut oil
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 2 green chilies, slit
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the grated ginger, minced garlic, and slit green chilies. Sauté for a few minutes until the raw smell disappears.
- Now, add the chicken pieces to the pot and cook until they are no longer pink on the outside.
- Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well to coat the chicken with the spices.
- Pour in the pureed tomatoes and cook until the oil separates from the masala.
- Once the masala is cooked, pour in the coconut milk and stir to combine. Let the curry simmer for 15-20 minutes until the chicken is cooked through and the flavors have melded together.
- Sprinkle garam masala over the curry and garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Stirring spoon Measuring spoons Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Coconut Chicken Curry with steamed rice or naan bread for a hearty and satisfying meal.
Tips & tricks
For a richer flavor, you can also add a splash of coconut cream at the end of cooking.
Cost
$20