Coconut Chicken Curry Recipe – Cashew & Fennel Flavors

Last Updated on 4 months by Neha Deshmukh

Coconut Chicken Curry Recipe – Cashew & Fennel Flavors

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. And this Coconut Chicken Curry? It’s extra special. I first stumbled upon a version of this while visiting my aunt in Kerala, and I’ve been tweaking it ever since to get it just right. The cashew and fennel seeds add such a unique depth of flavor – it’s seriously addictive. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average chicken curry. The combination of creamy coconut milk, fragrant spices, and the subtle sweetness from cashews and fennel seeds creates a truly unforgettable dish. It’s comforting, flavorful, and surprisingly easy to make. Plus, it’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 8 whole cashewnuts
• ?? cup coconut milk (about 400ml)
• ?? teaspoon fennel seeds (about 1/2 tsp)
• 2 tablespoons oil
• 1 bay leaf
• 1 star anise
• ?? teaspoon cumin seeds (about 1 tsp)
• 2 green cardamoms
• 4 cloves
• 1 inch cinnamon stick
• 1 cup chopped onions
• 1 green chili, slit
• ?? teaspoon turmeric powder (about 1/2 tsp)
• ?? teaspoon salt (to taste)
• 1 ½ teaspoon ginger garlic paste
• 1 lb chicken, cut into pieces
• 1 medium tomato, chopped
• ?? teaspoon red chili powder (about 1 tsp, adjust to taste)
• 1 teaspoon garam masala
• 1 sprig curry leaves
• 1 tablespoon yogurt

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Cashews: The Role of Whole Cashews in Curry Texture

Using whole cashews, ground into a paste, adds a beautiful richness and thickness to the gravy. Don’t skip this step! It really elevates the texture.

Coconut Milk: Fresh vs. Canned – Which to Use?

Freshly squeezed coconut milk is amazing if you can get it, but good quality canned coconut milk works wonderfully too. Look for a brand with a high fat content for the creamiest curry. I usually go for the full-fat variety.

Fennel Seeds: A South Indian Secret to Flavorful Curries

Fennel seeds are a bit of a hidden gem in South Indian cooking. They add a subtle anise-like flavor that complements the coconut and spices beautifully. Don’t be afraid to experiment with a little extra if you love the taste!

Spice Blend: Understanding the Aromatic Whole Spices

The whole spices – bay leaf, star anise, cumin, cardamom, cloves, and cinnamon – are the foundation of the curry’s aroma. Don’t skimp on these! They really build the flavor profile.

Regional Variations: Exploring Different Coconut Chicken Curry Styles

Coconut chicken curry varies so much across India! In Kerala, you’ll find it spicier and often with mustard seeds. In Tamil Nadu, it might be tangier with tamarind. This recipe leans towards a South Indian style, but feel free to adjust the spices to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the cashews, fennel seeds, and about ¼ cup of water into a smooth paste. If you’re using canned coconut milk, set aside about a cup of the thick cream from the top for later.
2. Heat the oil in a large pan or pot over medium heat. Add the bay leaf, star anise, cumin seeds, cardamom, cloves, and cinnamon stick. Sauté for about 30 seconds, until fragrant. You’ll know it’s ready when you can really smell the spices!
3. Add the chopped onions and green chili. Sauté until the onions are golden brown and softened – about 5-7 minutes. Patience is key here; nicely browned onions are crucial for flavor.
4. Stir in the ginger garlic paste and fry for another minute, until the raw smell disappears.
5. Add the chicken pieces, turmeric powder, and salt. Fry for 5-7 minutes, until the chicken turns pale and is lightly browned.
6. Add the chopped tomatoes and cook until they soften and break down – about 5 minutes.
7. Sprinkle in the red chili powder and garam masala. Sauté for 2-3 minutes, stirring constantly to prevent burning.
8. Now, pour in the coconut paste (or coconut milk) and add the curry leaves and yogurt. Cook for another 2-3 minutes, stirring until everything is well combined and aromatic.
9. Pour in about 1-2 cups of hot water (depending on how thick you like your curry). Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is tender.
10. Finally, adjust the salt to taste, sprinkle with a little extra garam masala, and garnish with fresh coriander leaves before serving.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Perfect Curry Consistency

If your curry is too thick, add a little more hot water. If it’s too thin, simmer uncovered for a few more minutes to allow it to reduce.

Blooming the Spices for Maximum Flavor

Sautéing the whole spices in oil releases their essential oils, creating a more fragrant and flavorful curry. Don’t rush this step!

Marinating the Chicken for Tenderness

For extra tender chicken, marinate it with a little yogurt, turmeric, and salt for at least 30 minutes before cooking.

Using Fresh Curry Leaves vs. Dried

Fresh curry leaves are always best, but if you can’t find them, you can use dried. Just use about half the amount, as the flavor is more concentrated.

Adjusting Spice Levels to Your Preference

Feel free to adjust the amount of red chili powder to suit your spice tolerance. Start with less and add more as needed.

Variations

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

Vegan Coconut Chicken Curry (with Tofu or Vegetables)

Swap the chicken for firm tofu or your favorite vegetables like potatoes, cauliflower, or spinach.

Gluten-Free Coconut Chicken Curry

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level: Mild, Medium, and Hot Options

• Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chili powder.
• Hot: Add 1 ½ – 2 teaspoons of red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations: Serving During Onam or Diwali

This curry is a wonderful addition to festive meals like Onam or Diwali. It pairs beautifully with traditional dishes like rice, sambar, and papadums.

Serving Suggestions

This Coconut Chicken Curry is incredibly versatile. Here are a few ideas:

Raita Pairings

A cooling raita (yogurt dip) is the perfect accompaniment to balance the spice. Cucumber raita or pineapple raita are both delicious choices.

Rice Varieties to Complement the Curry

Basmati rice is a classic choice, but jasmine rice or brown rice also work well.

Bread Options: Naan, Roti, or Paratha

Warm naan, roti, or paratha are perfect for soaking up the flavorful gravy.

Side Dish Suggestions

A simple vegetable side dish like sautéed spinach or roasted cauliflower adds a nice balance to the meal.

Storage Instructions

Got leftovers? Great!

Refrigerating Leftover Curry

Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Freezing Coconut Chicken Curry

This curry freezes beautifully! Store it in an airtight container in the freezer for up to 2 months.

Reheating Instructions

Reheat the curry gently on the stovetop over medium heat, stirring occasionally. You may need to add a little water to thin it out.

FAQs

Let’s answer some common questions:

What is the best type of coconut milk to use for this curry?

Full-fat coconut milk is best for a rich and creamy curry.

Can I use coconut cream instead of coconut milk?

Yes, you can! Coconut cream will result in an even richer and thicker curry. You might want to add a little extra water to thin it out.

How can I make this curry less spicy?

Reduce the amount of red chili powder or omit it altogether. You can also add a tablespoon of sugar to balance the heat.

What if I don’t have fennel seeds? Is there a substitute?

If you don’t have fennel seeds, you can use a pinch of anise seeds or a small piece of star anise. It won’t be quite the same, but it will add a similar flavor.

Can I make this curry in an Instant Pot or slow cooker?

Yes! For an Instant Pot, sauté the onions and spices as directed, then add the remaining ingredients and cook on high pressure for 8-10 minutes. For a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.

How do I prevent the coconut milk from splitting during cooking?

Avoid boiling the curry vigorously. Simmer gently and stir occasionally. Adding a tablespoon of cornstarch mixed with water can also help prevent splitting.

Enjoy! I hope you love this Coconut Chicken Curry as much as my family does. Let me know in the comments how it turns out for you!