Spiced Chicken Curry Recipe – Coconut Milk & Homemade Masala

Last Updated on 2 months by Neha Deshmukh

Spiced Chicken Curry Recipe – Coconut Milk & Homemade Masala

Introduction

There’s just something about a really good chicken curry, isn’t there? The aroma filling the kitchen, the warmth of the spices… it’s pure comfort food. This Spiced Chicken Curry is one I’ve perfected over the years, and it’s become a family favourite. It’s rich, flavourful, and surprisingly easy to make, especially with a little help from the multicooker! I first made this for a friend’s birthday, and it was a huge hit – I’ve been getting requests for the recipe ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another chicken curry recipe. It’s special because we’re building flavour from the ground up with a homemade spice blend. The coconut milk adds a beautiful creaminess, and the multicooker makes it incredibly convenient. Plus, it’s adaptable to your spice preference – mild, medium, or hot, you’re in control!

Ingredients

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

• 1 lb boneless chicken (about 450g)
• 2 tablespoons coconut oil (about 30ml)
• 1 cup chopped red onion (about 150g)
• 1 green chili, finely chopped
• 2 teaspoons ginger garlic paste (about 15ml)
• 2 medium tomatoes, chopped
• 2 sprigs curry leaves
• 1 teaspoon chili powder (about 5g)
• 1 teaspoon sweet paprika (about 5g)
• 1 ½ teaspoons coriander powder (about 7.5g)
• ½ teaspoon pepper (about 2.5g)
• ½ teaspoon turmeric powder (about 2.5g)
• ½ cup coconut milk (about 120ml)
• 2 teaspoons chopped cilantro leaves
• ½ teaspoon salt (or to taste – about 2.5g)
• 1 teaspoon fennel seeds
• 2 cardamom pods
• 1 star anise
• 2 inch cinnamon stick
• 4-5 cloves
• ½ teaspoon cumin seeds (about 2.5g)
• ¼ teaspoon nutmeg powder (about 1.25g)
• 1 piece mace

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together perfectly!

• Coconut Oil: I prefer using virgin coconut oil for its lovely aroma, but refined coconut oil works just as well if you want a more neutral flavour. About 30ml is perfect for sautéing.
• Spice Blend: The Heart of the Curry: We’re making our own spice blend, which is where the magic happens! Grinding whole spices releases so much more flavour than using pre-ground. Grind fennel, cardamom, star anise, cinnamon, cloves, cumin, nutmeg, and mace into a fine spice powder. Set aside 1 tsp for the recipe.
• Chicken Selection: Bone-in vs. Boneless: I’ve used boneless chicken here for convenience, but bone-in chicken (like thighs) will give you a richer, more flavourful curry.
• Regional Variations in Spice Levels: Spice levels vary hugely across India! Feel free to adjust the chili powder to your liking.
• Fresh vs. Dried Spices: While fresh spices are amazing, dried spices are perfectly fine for this recipe. Just make sure they’re relatively fresh – spices lose their potency over time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the chicken. In a bowl, combine the chicken with 1 teaspoon chili powder, ½ teaspoon turmeric, ½ teaspoon paprika, 1 teaspoon coriander powder, and ½ teaspoon salt. Give it a good mix and let it sit for at least 30 minutes, or up to 2 hours in the fridge.
2. Now, set your multicooker to sauté mode. Heat the coconut oil until shimmering. Add the chopped red onion, green chili, and a pinch of salt. Sauté until the onions are translucent and softened – about 5-7 minutes.
3. Add the chopped tomatoes, the remaining turmeric, chili powder, paprika, coriander powder, and 1 teaspoon of our homemade spice mix. Stir well and cook for another 3-5 minutes, until the tomatoes break down and the mixture thickens slightly.
4. Add the marinated chicken and 1 cup of water. Give everything a good stir.
5. Secure the lid and pressure cook on HIGH for 5 minutes. After the cooking time is up, allow a 10-minute natural pressure release. This helps keep the chicken tender.
6. Once the pressure has released, switch the multicooker to simmer/sauté mode. Adjust the salt to your taste and reduce the gravy to your desired consistency. If it’s too thick, add a splash of water.
7. Finally, stir in the coconut milk and the remaining teaspoon of spice mix. Garnish with fresh cilantro leaves. Serve hot with rice!

Expert Tips

A few little things that can take this curry to the next level:

• Achieving the Perfect Spice Blend: Don’t be afraid to experiment with the spice blend! A little more cardamom here, a touch more cinnamon there… find what you love.
• Tenderizing the Chicken: Marinating is key! The longer the chicken marinates, the more tender it will be.
• Controlling the Gravy Consistency: If you prefer a thicker gravy, simmer for longer. For a thinner gravy, add a little more water.
• Using a Multicooker Effectively: Multicookers are lifesavers! They make this curry so much faster and easier. If you don’t have one, you can make this in a regular pot on the stovetop – just adjust the cooking time accordingly.

Variations

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

• Vegan Chicken Curry (Jackfruit or Tofu): Swap the chicken for jackfruit or firm tofu. Jackfruit has a really meaty texture that works beautifully in curries.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustments (Mild, Medium, Hot): Reduce or increase the chili powder to control the heat. My friend Priya loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (Onam, Diwali): This curry is perfect for festive occasions. During Onam, we often serve it with a variety of side dishes and payasam (rice pudding).

Serving Suggestions

This curry is amazing served with:

• Steamed basmati rice
• Naan bread (for soaking up all that delicious gravy!)
• Raita (yogurt dip) to cool things down
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the fridge for up to 3 days. It also freezes really well – just portion it out into freezer-safe containers.

FAQs

Let’s answer some common questions:

• What type of rice pairs best with this curry? Basmati rice is the classic choice, but jasmine rice or even brown rice would also be lovely.
• Can I make this curry ahead of time? Absolutely! The flavours actually develop even more overnight.
• How can I adjust the thickness of the gravy? Simmer for longer to thicken, or add water to thin.
• What is the purpose of pressure cooking in this recipe? Pressure cooking tenderizes the chicken quickly and infuses it with flavour.
• Can I use store-bought spice powder instead of making my own? You can, but the flavour won’t be quite as vibrant.
• What is mace and where can I find it? Mace is the outer covering of the nutmeg seed. You can find it in the spice aisle of most supermarkets or online.
• Can I freeze leftover curry? Yes! It freezes beautifully for up to 2 months.