Authentic Chicken Recipe- Coriander, Ginger & Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Recipe – Coriander, Ginger & Coconut Milk

Hey everyone! If you’re anything like me, you absolutely love a good chicken curry. But sometimes, you crave something a little different, something that feels both comforting and exciting. This coriander, ginger, and coconut milk chicken recipe is exactly that! It’s a dish I first made years ago, trying to recreate a flavour I remembered from a small restaurant in Goa, and it’s become a family favourite ever since. It’s bursting with fresh flavours and has a creamy, dreamy gravy that you’ll want to mop up with every last bit of rice.

Why You’ll Love This Recipe

This chicken recipe isn’t just delicious; it’s surprisingly easy to make! It’s perfect for a weeknight dinner but special enough to serve to guests. The combination of fresh coriander, ginger, and the richness of coconut milk creates a flavour profile that’s both vibrant and soothing. Plus, it’s a fantastic way to experience the diverse flavours of Indian cuisine.

Ingredients

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

• 1 big bunch (15-18 sprigs) coriander leaves
• 5 green chillies
• 8 garlic cloves
• 2 inch piece ginger
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 500 grams chicken with bone, cut into small pieces
• 2 teaspoon oil
• 3 red onions, chopped fine
• 1 cup thick coconut milk
• 2 teaspoon poppy seeds (khus khus)
• 2 cardamom pods
• 2 cloves

Ingredient Notes

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

• Fresh Coriander is Key: Seriously, don’t skimp on the coriander! It’s the star of the show. The aroma and flavour are just unbeatable.
• Poppy Seeds (Khus Khus): These little seeds add a wonderful nutty flavour and help thicken the gravy. Don’t be intimidated by them – they’re worth the effort!
• Spice Levels: Feel free to adjust the number of green chillies to your liking. Some regions in India prefer a milder flavour, while others like to turn up the heat.
• Coconut Milk: Thick coconut milk is essential for that creamy texture. The canned variety works great, just make sure it’s full-fat for the best results. I’ve tried using thinner coconut milk before, and it just doesn’t give the same luxurious feel.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the marinade. Grind the coriander leaves, green chillies, garlic, ginger, turmeric, and salt with ½ cup water to make a smooth paste. A good blender or food processor makes this super easy.
2. Now, coat the chicken pieces thoroughly with the marinade. Let it sit for 10-15 minutes – this helps the flavours really penetrate the chicken.
3. Heat the oil in a pressure cooker over medium heat. Add the chopped onions and sauté until they’re softened and lightly golden.
4. Add the marinated chicken mixture to the cooker and cook on medium heat for 4 pressure cooker whistles. Once done, allow the pressure to release naturally. This is important for tender chicken!
5. While the chicken is cooking, let’s make the spice paste. Dry roast the poppy seeds, cardamom pods, and cloves until fragrant. Be careful not to burn them! Then, grind them with ½ cup water to create a smooth paste.
6. Once the pressure has released, mix the spice paste and coconut milk into the cooked chicken. Simmer gently for 2-3 minutes, being careful not to boil. We just want to let the flavours meld together.
7. And that’s it! Serve hot with steamed rice or chapati.

Expert Tips

• Marinating Time: While 10-15 minutes is good, you can marinate the chicken for longer – even overnight in the fridge – for an even more intense flavour.
• Pressure Cooker Safety: Always follow the manufacturer’s instructions for your pressure cooker.
• Don’t Overcook: Overcooked chicken will be dry. The natural pressure release helps prevent this.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken pieces and substitute the coconut milk with coconut yogurt for a delicious vegan version. My friend, Priya, swears by this!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the number of green chillies to control the heat. Start with fewer and add more to taste.
• Festival Adaptations: This dish is often served during special occasions and festivals in India. It’s a great addition to a festive spread!

Serving Suggestions

This chicken curry is fantastic with:

• Steamed basmati rice
• Warm chapati or roti
• A side of raita (yogurt dip)
• A simple salad

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. It actually tastes even better the next day as the flavours have more time to develop!

FAQs

Let’s answer some common questions:

• What cut of chicken works best for this recipe? Bone-in chicken pieces, like thighs and drumsticks, are ideal as they stay moist and flavourful during pressure cooking.
• Can I use store-bought coriander paste instead of making my own? While you can, the flavour won’t be as fresh and vibrant. I highly recommend making your own if possible.
• How can I adjust the thickness of the gravy? If the gravy is too thick, add a little water. If it’s too thin, simmer for a few more minutes to allow it to reduce.
• What is the best way to roast the poppy seeds to get the most flavour? Roast them over medium-low heat, stirring constantly, until they just start to pop and become fragrant.
• Can this recipe be made in an Instant Pot instead of a pressure cooker? Yes! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.

Enjoy this delicious and authentic chicken recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!