Authentic Chicken Recipe- Coconut Green Masala Indian Style

Last Updated on 1 month by Neha Deshmukh

Authentic Chicken Recipe – Coconut Green Masala Indian Style

Hey everyone! If you’re anything like me, you absolutely love a good chicken curry. But sometimes, you crave something a little different, something with a vibrant freshness that just sings on your palate. That’s where this Coconut Green Masala Chicken comes in. It’s a dish I first made years ago, trying to recreate a flavour I’d tasted on a trip to Kerala, and it’s been a family favourite ever since. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This isn’t your average chicken curry. The magic lies in the green masala – a blend of roasted coconut, green chillies, and fragrant herbs. It gives the dish a beautiful colour, a lovely aroma, and a taste that’s both spicy and incredibly refreshing. It’s a little bit special, but surprisingly easy to make. Plus, it’s perfect for a weeknight dinner or a weekend feast!

Ingredients

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

• 750 grams chicken, cut into pieces
• 3 tablespoons oil
• 1 small cinnamon stick
• 2 cloves
• 2 green cardamoms
• 3 medium onions, finely sliced
• 1 tablespoon ginger-garlic paste
• Salt to taste
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 4 medium tomatoes, pureed
• 2 tablespoons roasted coconut
• 2-3 green chillies
• 2 tablespoons coriander leaves
• 0.5 teaspoon garam masala powder
• 0.5 teaspoon coriander seeds powder
• 0.5 teaspoon black pepper powder
• 1 teaspoon chicken masala powder
• Water, as needed

Ingredient Notes

Let’s talk ingredients! The roasted coconut is key here. It adds a subtle sweetness and a beautiful depth of flavour. You can roast the coconut yourself (highly recommended for the best flavour!) or use pre-roasted coconut flakes.

The green masala paste is where this recipe really shines. It’s a South Indian/Coastal influence, and you’ll find variations depending on the region. Some people add mint, others use curry leaves. Feel free to experiment! I’ve kept it fairly classic here with coconut, green chillies, and coriander. Don’t skimp on the fresh coriander leaves – they really brighten up the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the green paste. Blend the roasted coconut, green chillies, coriander leaves, and a little water into a super smooth paste. Set this aside – it’s the star of the show!
2. Heat the oil in a nice, heavy-bottomed pan. Add the cinnamon stick, cloves, and cardamoms. Let them sizzle for a minute or so until they become fragrant. This is where the magic begins!
3. Now, add the sliced onions and cook them until they turn translucent and start to soften. Stir in the ginger-garlic paste and cook for another minute until you can really smell it.
4. Add the chicken pieces to the pan and sear them until they’re lightly browned on all sides. You don’t need to cook them through at this stage, just get a little colour on them.
5. Season with salt, turmeric powder, and red chilli powder. Give everything a good mix to make sure the chicken is nicely coated in the spices.
6. Pour in the tomato puree and cook until the oil starts to separate from the masala. This usually takes about 5-7 minutes. It’s a sign that the tomatoes are cooked down and the flavours are developing.
7. Now for the good stuff! Add the green coconut paste to the pan. Simmer for a few minutes, stirring constantly, until the gravy starts to thicken.
8. If the gravy is too thick, add a little water to adjust the consistency. Then, add the garam masala powder, coriander powder, black pepper powder, and chicken masala powder. Mix well.
9. Cover the pan and cook on medium heat for 15-20 minutes, or until the chicken is tender and cooked through. Give it a stir occasionally to prevent sticking.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• Using a good quality chicken masala powder makes a big difference.
• For a richer flavour, marinate the chicken in a little yogurt and spice mix for 30 minutes before cooking.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces. Use vegetable broth instead of water.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check the label on your chicken masala powder to ensure it doesn’t contain any gluten.
• Spice Level Adjustment: Reduce the number of green chillies and red chilli powder for a milder flavour. Add more for extra heat! My husband loves it really spicy, so I often add an extra chilli for him.
• Festival Adaptations: This dish is fantastic for special occasions like Onam or Eid. It’s a real crowd-pleaser!

Serving Suggestions

This Coconut Green Masala Chicken is best served hot with fluffy rice or a fragrant pulao. A side of raita (yogurt dip) can help cool things down if you’ve gone heavy on the chillies! Naan bread is also a great option for soaking up all that delicious gravy.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

What is the origin of this Coconut Green Masala Chicken?

This dish is inspired by the cuisine of Kerala and other coastal regions of South India, where coconut and green masala pastes are commonly used.

Can I use store-bought green masala paste?

You can, but the flavour won’t be quite as fresh and vibrant. Making your own is definitely worth the effort!

What type of rice or bread pairs best with this dish?

Basmati rice or jeera rice (cumin rice) are excellent choices. Naan bread is also a great accompaniment.

How can I adjust the thickness of the gravy?

Add more water for a thinner gravy, or simmer for longer to reduce it and make it thicker.

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

Yes! For an Instant Pot, sauté the onions and spices, then add the chicken and other ingredients. Cook on high pressure for 8-10 minutes, followed by a natural pressure release. For a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.