Chicken Curry Recipe – Coconut, Shallots & Fennel Seeds

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe – Coconut, Shallots & Fennel Seeds

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. This one is extra special – it’s a recipe I’ve been perfecting for years, inspired by the flavours of South India. The secret? Roasting the coconut, shallots, and fennel seeds. Trust me, it makes all the difference. It’s a little bit of effort, but so worth it for that incredible depth of flavour.

Why You’ll Love This Recipe

This isn’t your average chicken curry. It’s fragrant, flavourful, and has a beautiful richness from the coconut. The roasted coconut paste adds a unique sweetness and aroma that you won’t find in many other recipes. Plus, the shallots and fennel seeds give it a lovely complexity. It’s a comforting, satisfying meal that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this delicious chicken curry:

• 1 kg chicken, cut into pieces
• 1 cup grated coconut
• 5 shallots
• 1/4 tsp fennel seeds
• 3 large onions
• 3 green chillies
• 1 large tomato
• 1 tbsp ginger paste
• 1 tsp garlic paste
• 3 tbsp coriander powder
• 1 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1 cup water
• Salt to taste
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 4-5 shallots
• Handful of curry leaves

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Coconut: Freshly grated coconut is best here. It really elevates the flavour. If you can’t find fresh, unsweetened desiccated coconut works too.
• Shallots: Don’t skip these! They have a milder, sweeter flavour than regular onions and add a lovely depth. If you absolutely can’t find them, you can substitute with a small red onion, but shallots are preferred.
• Fennel Seeds: These little seeds add a subtle anise flavour that complements the coconut beautifully. Lightly toasting them really brings out their aroma.
• Chicken: I prefer using bone-in, skin-on chicken pieces for maximum flavour. Thighs and drumsticks work particularly well, but you can use breast meat if you prefer.
• Spice Level: Feel free to adjust the green chillies and red chilli powder to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to build that flavour base. Dry roast the grated coconut, shallots, and fennel seeds in a pan over medium heat until they’re fragrant and lightly golden. This usually takes about 5-7 minutes. Let it cool completely, then blend it with a little water to form a smooth paste. Set this aside – it’s liquid gold!
2. Now, in a pressure cooker, combine the sliced onions, green chillies, chopped tomato, ginger-garlic paste, coriander powder, turmeric powder, red chilli powder, garam masala powder, water, and salt. Give it a good stir.
3. Pressure cook on high heat for one whistle, then reduce the heat to low and cook for another 10 minutes. Let the pressure release naturally. This is important – don’t force it!
4. Add the chicken pieces to the cooked masala. Pressure cook again on high heat for one whistle, then low for 10 minutes. Again, let the pressure release naturally. Once cooled, open the cooker.

5. Stir in the roasted coconut paste and simmer uncovered for 10-15 minutes, or until the curry has thickened to your liking. Taste and adjust the seasoning as needed.

6. Finally, heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Fry the shallots until they’re golden brown and crispy. Add the curry leaves and fry for a few seconds. Pour this tempering over the curry and mix well.

Expert Tips

• Don’t rush the roasting process. Taking the time to properly roast the coconut, shallots, and fennel seeds is key to developing that deep, complex flavour.
• Let the pressure release naturally. This ensures the chicken is tender and the flavours have had a chance to meld together.
• Simmering is your friend. Simmering the curry uncovered allows the sauce to thicken and the flavours to concentrate.

Variations

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

• Spice Level Adjustments: Add more green chillies or red chilli powder for a spicier curry. You can also use Kashmiri chilli powder for a vibrant colour with less heat.
• Regional Variations:
  • Kerala Style: Add a few cloves of crushed garlic and a piece of cinnamon to the tempering.
  • Chettinad Style: Add 1 tsp of Chettinad masala powder along with the other spices.
• Pressure Cooker vs. Pot Cooking: If you don’t have a pressure cooker, you can make this in a heavy-bottomed pot. It will take longer – about 45-60 minutes – but the flavour will be just as good.
• Vegan Adaptation: Substitute the chicken with jackfruit or soy chunks for a delicious vegan version.

Serving Suggestions

This chicken curry is amazing with:

• Rice Varieties: Steaming hot basmati rice, jeera rice (cumin rice), or even a simple white rice.
• Roti/Naan: Warm, fluffy roti or naan bread for soaking up all that delicious gravy.
• Side Dishes: Pappadums, raita (yogurt dip), or 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! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What type of chicken is best for this curry? Bone-in, skin-on chicken pieces like thighs and drumsticks are ideal for flavour, but you can use breast meat if you prefer.
• Can I use store-bought coconut paste? Yes, you can, but the flavour won’t be as vibrant. If using store-bought, look for a good quality, unsweetened paste.
• How can I adjust the spice level? Add more or fewer green chillies and red chilli powder to suit your taste.
• What is the best way to serve this curry for a special occasion? Garnish with fresh coriander leaves and serve with a side of fragrant basmati rice and a cooling raita.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavours will meld together even more beautifully.

Enjoy! I really hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!