Authentic Chicken Curry Recipe – Coconut & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Coconut & Spice Blend

Hey everyone! If you’re anything like me, a good chicken curry is ultimate comfort food. This recipe is one I’ve been perfecting for years – it’s a beautiful blend of coconut and spices that just feels like home. I first made this when I was craving a taste of my grandmother’s cooking, and it’s been a family favorite ever since. It’s easier than you think, and the aroma while it’s simmering? Absolutely divine! Let’s get cooking.

Servings: 3
Cooking Time: 30 minutes
Preparation Time: 25 minutes
Difficulty: Easy

Why You’ll Love This Recipe

This chicken curry isn’t just about flavor; it’s about the experience. The coconut adds a subtle sweetness and creamy texture that balances the spices perfectly. It’s a relatively easy recipe, perfect for a weeknight meal, but special enough to impress guests. Plus, it’s incredibly versatile – I’ll share tons of variations later on!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 tbsp desiccated coconut powder
• 1 tbsp oil (for roasting coconut)
• 1 onion (finely sliced)
• 500 gms chicken
• 2 tbsp oil
• 1 onion (finely chopped)
• 4-5 curry leaves
• 2 green chillies
• ?? tbsp ginger garlic paste
• ?? tsp turmeric powder
• ?? tsp red chilli powder
• 2 tomatoes (finely chopped)
• ?? tsp roasted coriander powder
• ?? tsp pepper powder
• ?? teaspoon garam masala powder
• ?? tsp roasted cumin seeds powder
• 1 tbsp chopped coriander leaves

Ingredient Notes

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

Desiccated Coconut: Importance of Roasting & Quality

Don’t skip roasting the desiccated coconut! It brings out a lovely nutty flavor. I usually roast mine until it’s just starting to turn golden brown – watch it carefully, it burns easily. Using a good quality desiccated coconut also helps; the fresher, the better.

Spice Blend: Regional Variations & Freshness

Indian spice blends are an art form. Feel free to adjust the spice levels to your liking (more on that later!). For the best flavor, use freshly ground spices whenever possible. I keep small jars of pre-ground spices, but if I’m feeling ambitious, I’ll grind my own.

Oil: Choosing the Right Oil for Flavor

I prefer using a neutral oil like sunflower or vegetable oil for this curry. You could also use mustard oil for a more authentic, pungent flavor – just be aware it has a strong taste!

Onions: Types & Their Impact on the Curry

I use a combination of finely sliced and finely chopped onions. The sliced onions get beautifully caramelized, adding sweetness, while the chopped onions form the base of the masala. Red onions work well too, for a slightly milder flavor.

Chicken: Cuts & Marination Considerations

I usually use boneless, skinless chicken thighs for this curry – they stay nice and tender. You can use bone-in pieces if you prefer, just adjust the cooking time accordingly. A quick 30-minute marinade with a little turmeric and ginger-garlic paste isn’t essential, but it does add extra flavor!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, dry roast the desiccated coconut in a pan until it’s slightly browned. Set it aside to cool.
2. Now, sauté the finely sliced onions in 1 tbsp oil until they’re golden brown and crispy. Once cooled, blend them with the roasted coconut into a smooth paste. This is your flavor powerhouse!
3. Heat 2 tbsp oil in a wok or a heavy-bottomed pot. Add the finely chopped onions, curry leaves, and green chillies. Sauté until the onions turn golden brown.
4. Add the ginger-garlic paste and cook for a minute or two, until the raw smell disappears. This is important – nobody wants raw garlic in their curry!
5. Add the chicken pieces and roast them until the color changes. You don’t need to cook them through at this stage, just get a little color on them.
6. Now for the spices! Add the turmeric powder, red chilli powder, and salt. Cook the masala for 2-3 minutes, stirring constantly to prevent burning.
7. Add the chopped tomatoes and cook until they soften and break down.
8. Stir in the coconut-onion paste and cook until the oil starts to separate from the masala. This is a sign that everything is coming together beautifully.
9. Add the coriander powder, pepper powder, garam masala powder, and cumin powder. Mix well to combine.
10. Cover the pot and simmer on low heat until the chicken is tender. This usually takes about 15-20 minutes, depending on the size of the chicken pieces.
11. Garnish with chopped coriander leaves and serve hot with rice or chapati.

Expert Tips

A few little secrets to take your curry to the next level:

Achieving the Perfect Masala Consistency

The key to a good masala is cooking it low and slow. Don’t rush it! If it starts to stick, add a splash of water.

Balancing Spice Levels

Taste as you go! Add more chilli powder for heat, or a pinch of sugar to balance the flavors.

Tenderizing the Chicken

Simmering on low heat is the best way to tenderize the chicken. You can also add a tablespoon of yogurt to the masala for extra tenderness.

Using a Heavy-Bottomed Pot

A heavy-bottomed pot prevents the curry from sticking and burning. It also helps to distribute the heat evenly.

The Importance of Slow Simmering

Don’t be tempted to crank up the heat! Slow simmering allows the flavors to meld together and the chicken to become incredibly tender.

Variations

Let’s get creative!

Vegan Chicken Curry (Using Plant-Based Alternatives)

Swap the chicken for chickpeas, tofu, or cauliflower. Adjust the cooking time accordingly.

Gluten-Free Chicken Curry

This recipe is naturally gluten-free! Just double-check the ingredients to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ½ tsp or omit it altogether.
• Medium: Use 1 tsp red chilli powder.
• Hot: Use 1.5-2 tsp red chilli powder, or add a pinch of cayenne pepper.

Festival Adaptations (Diwali, Eid, etc.)

For Diwali, you can add a handful of cashew nuts to the masala for extra richness. For Eid, serve with a side of fragrant biryani.

Regional Variations (Goan, South Indian, Bengali)

• Goan: Add a splash of vinegar and a few potatoes.
• South Indian: Use curry leaves generously and add a pinch of asafoetida.
• Bengali: Add a touch of mustard oil and a pinch of kalonji (nigella seeds).

Serving Suggestions

What goes best with this curry?

Rice Pairings (Basmati, Jeera Rice, Brown Rice)

Basmati rice is a classic choice, but jeera rice (cumin rice) or brown rice also work beautifully.

Bread Pairings (Chapati, Naan, Roti)

Warm, fluffy chapati, naan, or roti are perfect for soaking up all that delicious gravy.

Side Dish Suggestions (Raita, Salad, Pickles)

A cooling raita (yogurt dip), a simple salad, and some tangy pickles complete the meal.

Storage Instructions

Got leftovers? No problem!

Refrigerating Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing for Later

This curry freezes beautifully! Store in an airtight container for up to 2 months.

Reheating Instructions

Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to loosen the sauce.

FAQs

Let’s answer some common questions:

What is the best type of chicken to use for this curry?

Chicken thighs are my go-to because they stay tender, but you can use breast meat too. Just be careful not to overcook it.

Can I use fresh coconut instead of desiccated coconut?

Absolutely! You’ll need about 1 cup of grated fresh coconut. Roast it lightly before blending.

How can I adjust the spice level of this curry?

Start with less chilli powder and add more to taste. A pinch of sugar can also help balance the heat.

What is the secret to a rich and flavorful curry?

Patience! Cooking the masala low and slow is key. Don’t rush the process.

How do I prevent the chicken from drying out during cooking?

Simmering on low heat and using a heavy-bottomed pot will help keep the chicken moist.

Can this curry be made in an Instant Pot or slow cooker?

Yes! For an Instant Pot, cook on high pressure for 8-10 minutes. For a slow cooker, cook on low for 6-8 hours.

Enjoy! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!