Chicken Curry Recipe- Coconut Milk & Kashmiri Chili Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe – Coconut Milk & Kashmiri Chili Delight

Hey everyone! If you’re anything like me, a good chicken curry is ultimate comfort food. This recipe is one I’ve perfected over the years – a creamy, flavourful delight that’s surprisingly easy to make. It’s packed with aromatic spices, a touch of heat, and the richness of coconut milk. Trust me, once you try this, it’ll become a regular on your dinner table!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a beautiful balance of flavours – the warmth of garam masala, the subtle sweetness of Kashmiri chili, and the creamy goodness of coconut milk. It’s also pretty adaptable, so you can tweak the spice level to your liking. Plus, the aroma while it’s simmering? Absolutely heavenly! It’s a guaranteed crowd-pleaser, and honestly, makes the house feel like home.

Ingredients

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

• 2 cups onions – coarsely chopped (about 300g)
• 2 tbsp vegetable oil (30ml)
• 1 cup water (240ml)
• 6 boneless, skinless chicken thighs (about 700g)
• 1 cup chicken stock (240ml)
• 1 tsp curry powder (5ml)
• ½ tsp salt (2.5g)
• 1 tbsp garlic ginger paste (15ml)
• 1 tbsp coriander powder (7g)
• 1 tsp cumin powder (5g)
• ½ tsp turmeric powder (2.5g)
• 1 tsp garam masala (5g)
• ½ – 1 tsp black pepper (2.5-5g)
• 1 inch cinnamon bark
• 1 tsp Kashmiri chili powder (5g)
• 1 tsp salt (5g)
• 2 tbsp tomato paste (30ml)
• 4 tbsp vegetable oil (60ml)
• ½ cup coconut milk (120ml)
• 2-3 green chilies
• 15-20 fresh curry leaves
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry:

• Kashmiri Chili Powder: This is a game-changer. It gives a beautiful vibrant red colour and a mild, fruity heat. It’s not super spicy, so don’t be shy with it! If you can’t find it, paprika can be used for colour, but you’ll need to add a pinch of cayenne for a little kick.
• Coconut Milk Variations: You can use canned coconut milk (full-fat is best for richness!) or fresh coconut milk if you can get your hands on it. If using canned, give the can a good shake before opening.
• Curry Powder Blends: Curry powder varies a lot regionally. Feel free to use your favourite blend! Some are more focused on cumin and coriander, others have more turmeric. Experiment and find what you love.
• Chicken Stock: Good quality chicken stock makes a huge difference. Homemade is amazing, of course, but a good store-bought low-sodium version works perfectly too. It really builds the flavour base.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the onion paste. Roughly chop those onions and microwave them with a splash of water until they’re nice and soft. Then, blend them with the 2 tbsp of oil and 1 cup of water until you have a super smooth paste. Set that aside.
2. Now, pre-cook the chicken. In a pot, combine the chicken thighs with the chicken stock, curry powder, and ½ tsp of salt. Bring to a simmer and cook until the chicken is almost done – you want it barely cooked through. Remove the chicken and set aside.
3. Time for the spice blend! In a bowl, combine the coriander powder, cumin powder, black pepper, turmeric, garam masala, and Kashmiri chili powder. Mix well.
4. Heat 4 tbsp of oil in a large pot or Dutch oven over medium heat. Add the cinnamon bark, green chilies, and curry leaves. Sauté for about 30 seconds until fragrant.
5. Add the garlic ginger paste and cook for another minute or so, until you can really smell that lovely aroma.
6. Now, lower the heat to low and stir in the spice mix. Cook for 30-40 seconds, stirring constantly, until it becomes really fragrant. Be careful not to burn it!
7. Add the tomato paste and cook for about a minute, stirring to combine.
8. Pour in the onion paste and cook for 5-6 minutes, stirring occasionally, until it darkens and starts to caramelize. This is where a lot of the flavour develops, so don’t rush it!
9. Stir in the coconut milk and simmer for 3-4 minutes, allowing the flavours to meld together.
10. Add the pre-cooked chicken back to the pot and warm through for about 2 minutes, ensuring it’s fully cooked.
11. Garnish with fresh cilantro and extra green chilies (if you like it spicy!) before serving.

Expert Tips

• Don’t skip browning the onion paste! That deep, rich colour is key to a flavourful curry.
• Taste as you go! Adjust the salt and chili powder to your preference.
• If the curry seems too thick, add a splash of water or chicken stock.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use coconut cream instead of coconut milk for an extra creamy vegan curry.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your curry powder and stock.
• Spice Level: Adjust the amount of Kashmiri chili powder and green chilies to control the heat. My family loves it mild, so I usually stick to just one green chili!
• Festival Adaptations: This curry is fantastic served with fragrant rice like jeera rice (cumin rice) for festivals like Onam or Diwali.

Serving Suggestions

Serve this chicken curry hot with fluffy basmati rice, warm naan bread, or roti. A side of raita (yogurt dip) can help cool things down if you’ve added a lot of chili! It’s also delicious with 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 flavours have more time to develop! You can also freeze it for up to 2 months.

FAQs

• What type of rice pairs best with this chicken curry? Basmati rice is the classic choice, but jeera rice or even brown rice work well too.
• Can I make this curry ahead of time? Absolutely! You can make it a day or two in advance and store it in the fridge. Just reheat gently before serving.
• How can I adjust the thickness of the curry? If it’s too thick, add a splash of water or chicken stock. If it’s too thin, simmer it for a few more minutes uncovered.
• What is the best way to store leftover chicken curry? Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Can I use chicken breast instead of thighs? You can, but chicken thighs stay much more tender and flavourful in a curry. If using breast, be careful not to overcook it!