Authentic Chicken Curry Recipe – Ginger Garlic & Coconut Oil

Last Updated on 6 months ago by Neha Deshmukh

Authentic Chicken Curry Recipe – Ginger Garlic & Coconut Oil

Hey everyone! If you’re anything like me, a comforting, flavorful chicken curry is the ultimate soul food. This recipe is a real staple in my kitchen – it’s the one I always go back to when I want something truly satisfying. It’s a dish that reminds me of my grandmother’s cooking, and I’m so excited to share it with you. It’s surprisingly easy to make, and the aroma that fills your home while it simmers is just divine.

Why You’ll Love This Recipe

This chicken curry isn’t just delicious; it’s also incredibly versatile. It’s perfect for a weeknight dinner, a weekend gathering, or even meal prepping. The blend of ginger, garlic, and coconut oil creates a base that’s both fragrant and flavorful. Plus, it’s a relatively quick recipe, clocking in at around 30 minutes of cooking time. You’ll be rewarded with a rich, aromatic curry that’s sure to impress!

Ingredients

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

• 1 kg chicken, cut into pieces
• 1/2 tsp turmeric powder (haldi)
• 1 tsp red chilli powder (lal mirch)
• Salt to taste
• 2 tbsp coconut oil
• 3 large onions, finely sliced
• 2 inch ginger, grated
• 1 bulb garlic, grated
• 4 green chillies, minced (adjust to your spice preference!)
• 2 tbsp coriander leaves (cilantro), chopped
• 2 tbsp mint leaves, chopped
• 2 sprigs curry leaves
• 3 tomatoes, chopped
• 1 tsp garam masala powder

Ingredient Notes

Let’s talk ingredients! A few things make this curry special:

• Coconut Oil: Don’t skip the coconut oil! It really adds a beautiful fragrance and subtle sweetness. It’s traditional in South Indian cooking, where this style of curry is very popular. You can use refined coconut oil if you prefer a less coconutty flavour.
• Garam Masala: This is your spice blend superstar. Garam masala is a warm, aromatic blend – every family has their own secret recipe! You can find it pre-made in most Indian grocery stores, or online.
• Curry Leaves: These little leaves pack a huge flavour punch. They’re a staple in South Indian cuisine and add a unique citrusy aroma. If you can’t find fresh curry leaves, you can sometimes find them frozen, but fresh is always best.
• Spice Level: Feel free to adjust the amount of red chilli powder and green chillies to suit your taste. Some people like a mild curry, while others prefer a fiery kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken pieces with turmeric powder, red chilli powder, and salt. Give it a good mix and set it aside for at least 10 minutes – longer is even better!
2. Now, heat the coconut oil in a large pan or pot over medium heat. Add the sliced onions and sauté until they’re softened and golden brown. This usually takes about 5-7 minutes.
3. Add the grated ginger, grated garlic, minced green chillies, coriander leaves, mint leaves, and curry leaves to the pan. Sauté for another minute or two until fragrant. The smell at this point is incredible!
4. Next, add the chopped tomatoes and marinated chicken to the pan. Mix everything well, ensuring the chicken is coated in the spice mixture.
5. Sprinkle in the garam masala powder and give it another good stir.
6. Cover the pan and cook on medium heat for about 20-25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
7. If there’s excess liquid in the curry, remove the lid and cook on high heat for a few minutes to thicken the masala. This will give you a lovely, rich gravy.
8. Finally, garnish with fresh coriander and mint leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Marinating the chicken is key to tender, flavorful results.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Spice Level Adjustments: For a milder curry, reduce the amount of red chilli powder and green chillies. For a spicier curry, add a pinch of cayenne pepper or a few more green chillies.
• Regional Indian Variations: This recipe is inspired by South Indian flavours, but you can easily adapt it to other regions. For a North Indian style curry, add a tablespoon of yogurt along with the tomatoes.
• Pressure Cooker Adaptation: Short on time? You can make this curry in a pressure cooker! Reduce the cooking time to about 8-10 minutes after the pressure builds up.

Serving Suggestions

This chicken curry is amazing with:

• Warm chapati or roti (Indian flatbread)
• Steaming hot basmati rice
• Naan bread
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep well for up to 2 months.

FAQs

• What cut of chicken is best for this curry? I usually use bone-in, skin-on chicken thighs for the most flavour. But boneless, skinless chicken breast works well too, just adjust the cooking time accordingly.
• Can I use a different oil instead of coconut oil? Yes, you can! Vegetable oil or ghee (clarified butter) are good substitutes, but the flavour won’t be quite the same.
• How can I adjust the heat level of this curry? Reduce or increase the amount of red chilli powder and green chillies. Removing the seeds from the green chillies will also reduce the heat.
• What is garam masala and where can I find it? Garam masala is a blend of warming spices like cinnamon, cardamom, and cloves. You can find it in most Indian grocery stores or online.
• Can this curry be made ahead of time? Absolutely! In fact, the flavours develop even more overnight. Just store it in the refrigerator and reheat gently before serving.

Enjoy! I hope this recipe becomes a favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!