Authentic Chicken Curry Recipe- Coconut, Tamarind & Spice Blend

Last Updated on 3 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Coconut, Tamarind & Spice Blend

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. This isn’t just any chicken curry, though. This is the kind my grandmother used to make – a deeply flavorful, aromatic South Indian style curry brimming with coconut, a hint of tang from tamarind, and a spice blend that’ll warm you from the inside out. I first made this on my own when I was craving a taste of home, and it instantly transported me back to her kitchen. I’m so excited to share it with you!

Why You’ll Love This Recipe

This chicken curry is special. It’s not a quick weeknight meal (though it can be!), but the depth of flavor you get from building the spice blend from scratch is absolutely worth the effort. It’s creamy, slightly tangy, and has a beautiful warmth from the spices. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian dish.

Ingredients

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

• 1 kg chicken, bone-in pieces (about 2.2 lbs)
• 3 tbsp ghee (or vegetable oil for a less traditional flavor)
• 2 onions, sliced
• 1 cup freshly grated coconut
• 10 dry red chilies (5 Kashmiri + 5 Byadagi)
• 6-8 garlic cloves
• 1 inch cinnamon stick
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tbsp white poppy seeds
• 1 pinch fenugreek seeds
• 1 tsp coriander powder
• 1 tbsp tamarind pulp
• 1 cup coconut milk
• 2 tomatoes, chopped
• ½ tsp turmeric powder
• Salt to taste

Ingredient Notes

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

• Kashmiri & Byadagi Chilies: Don’t skip these! Kashmiri chilies give a beautiful vibrant red color without a ton of heat, while Byadagi chilies add a deeper hue and a mild fruity flavor. If you can’t find them, you can substitute with other dried red chilies, but the color won’t be quite as stunning.
• Freshly Grated Coconut: Seriously, this makes a difference. The flavor of freshly grated coconut is so much brighter and more fragrant than pre-shredded or coconut flakes. It’s a little extra work, but trust me.
• Tamarind: Tamarind is a staple in South Indian cuisine, adding a lovely sourness that balances the richness of the coconut milk. You can find tamarind pulp at most Indian grocery stores. If using a block of tamarind, soak it in warm water and extract the pulp.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Spice Paste: Heat the ghee in a skillet over medium heat. Add the sliced onions and grated coconut and sauté until golden brown – about 5 minutes. Then, toss in the red chilies and garlic cloves and sauté for another 2 minutes until fragrant.
2. Bloom the Whole Spices: Add the cinnamon stick, cumin seeds, peppercorns, and poppy seeds to the skillet. Sauté for 2-3 minutes until they become wonderfully fragrant. This is where the magic starts to happen!
3. Grind the Spice Paste: Let the mixture cool slightly, then transfer it to a blender or food processor. Add the fenugreek seeds, coriander powder, tamarind pulp, and a little water. Grind into a smooth, vibrant paste.
4. Marinate the Chicken: In a bowl, marinate the chicken pieces with turmeric powder and salt. Set aside for at least 15 minutes – longer is even better!
5. Sauté the Chicken: Heat a little more ghee in a wok or large pot. Add the chopped onions and sauté until golden brown (5-10 minutes). Add the chopped tomatoes and cook until they become mushy – about 5 minutes.
6. Brown the Chicken & Add Spice: Add the marinated chicken pieces to the pot and sauté until browned on all sides (10-15 minutes). Now, pour in that beautiful spice paste and add 1 cup of water. Bring to a simmer, cover, and cook for 15 minutes.
7. Finish with Coconut Milk: Stir in the coconut milk and simmer uncovered for another 15 minutes, or until the gravy has thickened to your liking.

Expert Tips

• Don’t rush the browning of the onions – that’s where a lot of the flavor comes from!
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a bit longer.
• Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: Swap the chicken for firm tofu or chickpeas, and use a plant-based ghee alternative or vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment: Reduce the number of red chilies if you prefer a milder curry. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This curry is often made during Onam (Kerala’s harvest festival), Diwali, and Eid. It’s a celebratory dish meant to be shared with loved ones.

Serving Suggestions

Serve this chicken curry hot with fluffy basmati rice, warm naan bread, or crispy parathas. A side of raita (yogurt dip) and a simple vegetable side dish like beans poriyal complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight!

FAQs

What type of chicken cut is best for this curry?

Bone-in chicken pieces, like thighs and drumsticks, are ideal. They stay moist and flavorful during the long simmering process.

Can I use store-bought coconut paste instead of freshly grated coconut?

You can, but the flavor won’t be as vibrant. If using store-bought, look for a good quality paste without added sugars or preservatives.

How can I adjust the sourness of the curry?

Add a little more or less tamarind pulp to adjust the sourness to your liking. A squeeze of lime juice at the end can also brighten the flavors.

What is the difference between Kashmiri and Byadagi chilies, and can I substitute them?

Kashmiri chilies provide color with minimal heat, while Byadagi chilies add a deeper red hue and a mild fruity flavor. You can substitute with other dried red chilies, but the color and flavor profile will be different.

How can I make the curry ahead of time?

You can make the spice paste and marinate the chicken a day in advance. Store them separately in the refrigerator.

Can this curry be frozen?

Yes, you can freeze this curry for up to 2 months. Thaw overnight in the refrigerator before reheating.