Authentic Chicken Curry Recipe- Coconut Milk & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Coconut Milk & Spice Blend

Introduction

There’s just something about a really good chicken curry, isn’t there? It’s comfort food at its finest, and the aroma alone can transport you straight back to my grandmother’s kitchen. This recipe is a labor of love, passed down through generations, and it’s become a staple in my home. It’s a little bit special because of the homemade spice blend and the richness of the coconut milk. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t your average weeknight curry. It’s bursting with flavour from freshly roasted spices and a creamy coconut milk base. It’s a bit more involved than some recipes, but the depth of flavour is so worth it. Plus, it’s incredibly versatile – perfect with rice, dosa, or even a warm chapati.

Ingredients

Here’s what you’ll need to create this delicious chicken curry:

• 1 kg chicken
• 1 cup small onions (shallots) – about 150g
• 1 cup chopped tomatoes – about 200g
• ½ tsp turmeric powder
• 10-12 curry leaves
• 1 cup coconut milk – about 240ml
• 2 green chilies
• 8 garlic flakes
• 1 inch ginger
• 1 tsp poppy seeds (soaked)
• ½ tsp peppercorns
• ½ tsp cumin seeds
• ¾ tsp fennel seeds
• 1.5 tbsp coriander seeds
• 6-8 dry red chilies
• 2 cardamoms
• 1 inch cinnamon stick
• 1 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Unique Spice Blend – Cumin, Coriander, Fennel & More: The spice blend is key here. Roasting the spices really brings out their flavour. Don’t skip this step! I usually roast a bigger batch and store it for quick curries later.
• The Role of Poppy Seeds (Khus Khus): Soaking the poppy seeds is important. It softens them and helps create a beautiful, creamy texture in the gravy. My aunt always said it’s the secret to a truly rich curry.
• Regional Variations in Chicken Curry: Chicken curry varies hugely across India! Some regions use yogurt, others tamarind. This version leans towards South Indian flavours with the coconut milk and curry leaves.
• Choosing the Right Coconut Milk: Full-fat coconut milk is best for richness. You can use canned or fresh, but canned is more convenient. If using canned, give it a good shake before measuring.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing spice powder. Roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chilies, cardamoms, cinnamon, and curry leaves in a tablespoon of oil until fragrant – about 3-5 minutes. Be careful not to burn them! Once cooled, grind into a fine powder.
2. Next, blend the green chilies, garlic, ginger, and soaked poppy seeds into a smooth paste. A little water helps if needed.
3. Heat the oil in a large pan or pot. Sauté the shallots and curry leaves until they turn translucent and beautifully fragrant.
4. Add the ginger-garlic paste and cook for about a minute, until the raw smell disappears. Now, add the chicken and sear it for 4 minutes, until lightly browned.
5. Mix in the turmeric powder, salt, and chopped tomatoes. Cook uncovered for about 5 minutes, stirring occasionally, until the tomatoes soften.
6. Pour in the coconut milk and bring to a simmer. Then, pressure cook for one whistle (around 4 minutes). If you don’t have a pressure cooker, cover and simmer for 20-25 minutes, or until the chicken is tender.
7. Stir in the roasted spice powder and simmer for another 3 minutes, allowing the flavours to meld together.
8. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when searing the chicken. Work in batches if necessary.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a richer flavour, marinate the chicken with a little turmeric and salt for 30 minutes before cooking.

Variations

• Vegan Chicken Curry Adaptation: Swap the chicken for chickpeas, cauliflower, or potatoes. Use vegetable broth instead of pressure cooking with just coconut milk.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Adjusting the Spice Level: Reduce the number of red chilies for a milder curry, or add more for extra heat. You can also remove the seeds from the chilies to reduce the spice.
• Festival Adaptations (Onam, Diwali): This curry is fantastic for special occasions! For Onam, serve with rice and papadums. For Diwali, it’s a lovely addition to a festive spread.

Serving Suggestions

• Best Rice Pairings: Steaming hot basmati rice is the classic choice. Jasmine rice also works beautifully.
• Serving with Indian Breads (Dosa, Chapati): This curry is amazing with crispy dosas or warm, fluffy chapatis.
• Side Dish Recommendations: A simple raita (yogurt dip) or a side of vegetable thoran (stir-fry) complements the curry perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop! You can also freeze it for up to 2 months.

FAQs

• Can I use store-bought spice powder instead of making my own? You can, but the flavour won’t be quite as vibrant. If you’re short on time, it’s okay, but I highly recommend making your own spice blend when you can.
• What is the best type of chicken to use for this curry? Bone-in, skin-on chicken thighs are the most flavourful. But boneless, skinless chicken breast works too, just adjust the cooking time accordingly.
• How can I adjust the thickness of the curry? If it’s too thick, add a little water or coconut milk. If it’s too thin, simmer uncovered for a few more minutes to reduce the sauce.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance. The flavours will meld together beautifully.
• What is the purpose of soaking the poppy seeds? Soaking softens the poppy seeds, making them easier to grind and helping them create a creamy texture in the gravy.