Authentic Chicken Curry Recipe – Coconut Milk & Kashmiri Chili

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Coconut Milk & Kashmiri Chili

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. I’ve been perfecting this recipe for years – it’s the one I always turn to when I want something comforting, flavorful, and truly satisfying. It’s a little bit special because of the Kashmiri chili powder, which gives it this gorgeous color and a lovely, mild heat. Let’s get cooking!

Servings: 4
Cooking Time: 45 mins
Preparation Time: 15 mins
Difficulty: Medium

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a beautiful blend of aromatic spices, tender chicken, and creamy coconut milk. The Kashmiri chili powder gives it a vibrant red hue and a gentle warmth, while the coconut oil adds a subtle sweetness. It’s a flavor explosion that’s surprisingly easy to achieve at home. Trust me, once you try this, you’ll be making it again and again!

Ingredients

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

• 1 tbsp coriander powder
• 2 tsp mild Kashmiri chili powder
• 1 tsp garam masala
• 1 tsp coarse black pepper
• 0.5 tsp turmeric
• 1 tsp salt
• 8 boneless, skinless chicken thighs (halved) – about 600-700g
• 4 tbsp coconut oil
• 2.5 cups red onion (finely diced) – about 300g
• 3 tbsp garlic ginger paste
• 4 green chilies (coarsely chopped)
• 0.5 cup chicken stock – about 120ml
• 0.66 cup coconut milk – about 160ml
• 1.5 tbsp coconut oil (for tempering)
• 0.5 tsp mustard seeds
• 1 shallot (sliced)
• 15-20 fresh curry leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine:

• Kashmiri Chili Powder: This is key for the color and mild heat. It’s not super spicy, but it adds a beautiful depth of flavor. If you can’t find it, you can substitute with regular chili powder, but reduce the amount and add a pinch of cayenne for color.
• Coconut Oil: Don’t skimp on the coconut oil! It really enhances the flavor profile. You can use refined coconut oil if you prefer a less coconutty taste.
• Curry Leaves: These little guys are packed with flavor. They have a unique, slightly citrusy aroma that’s essential in South Indian cooking. You can find them at most Indian grocery stores. If you absolutely can’t find them, a little lemon zest can add a similar brightness.
• Chicken Thighs: I always use chicken thighs for curry. They stay so much more tender and juicy than chicken breast, especially during that longer simmering time. Plus, they absorb all those wonderful flavors!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make our spice blend. In a bowl, mix together the coriander powder, Kashmiri chili powder, garam masala, black pepper, turmeric, and salt. Set this aside – it’s our flavor bomb!
2. Now, heat 4 tablespoons of coconut oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add the finely diced red onions and cook for about 20 minutes, stirring occasionally, until they turn a beautiful golden brown. Patience is key here – those caramelized onions are the foundation of our curry.
3. Add the garlic ginger paste and chopped green chilies to the pot. Sauté for just about a minute, until fragrant. Don’t let the garlic burn!
4. Stir in the spice mix and cook for another minute, stirring constantly. This helps to bloom the spices and release their amazing aromas.
5. Add the chicken thighs, chicken stock, and coconut milk to the pot. Give everything a good stir to combine. Bring to a simmer, then cover the pot and let it cook gently for about 15 minutes.
6. Uncover the pot and continue to cook for another 10 minutes, or until the chicken is cooked through and the curry has thickened to your liking.
7. Now for the tadka (tempering)! In a small pan, heat 1.5 tablespoons of coconut oil over medium heat. Add the mustard seeds and wait until they start to crackle. Then, add the sliced shallot and curry leaves and sauté until the shallots are browned and the curry leaves are crispy.
8. Pour the tempering over the curry and stir well. Serve hot with rice or your favorite flatbread.

Expert Tips

• Don’t rush the onion caramelization! It’s the secret to a deeply flavorful curry.
• If the curry is too thick, add a splash more chicken stock or water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or potatoes. Use vegetable broth instead of chicken stock.
• Spice Level Adjustment:
  • Mild: Reduce the Kashmiri chili powder to 1 tsp.
  • Medium: Use the recipe as is.
  • Hot: Add 1/2 tsp of cayenne pepper or a finely chopped bird’s eye chili.
• Regional Variations:
  • South Indian: Add a pinch of asafoetida (hing) to the tempering for a more authentic South Indian flavor.
  • North Indian: Add a tablespoon of yogurt along with the coconut milk for a richer, creamier curry.
• Festival Adaptations: This curry is perfect for special occasions like Onam or Diwali. You can add a handful of roasted cashews for extra richness during festivals.

Serving Suggestions

This curry is amazing with:

• Steaming hot basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple cucumber salad

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 flavors meld together! You can also freeze it for up to 2 months.

FAQs

What cut of chicken works best for this curry?

Chicken thighs are definitely the way to go! They stay tender and juicy during the long simmering time.

Can I use store-bought curry paste instead of making the spice blend?

You can, but the flavor won’t be quite as complex. If you do use curry paste, start with about 2-3 tablespoons and adjust to taste.

How can I adjust the thickness of the curry?

If it’s too thick, add a splash of chicken stock or water. If it’s too thin, simmer uncovered for a few more minutes to allow it to reduce.

What is the best type of rice to serve with this chicken curry?

Basmati rice is a classic choice. Its long grains and delicate flavor pair perfectly with the curry.

Can this curry be made ahead of time?

Absolutely! You can make it a day or two in advance. The flavors will actually develop even more overnight. Just reheat gently before serving.