Spicy Chicken Recipe- Coconut & Spice Blend Indian Curry

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Recipe: Coconut & Spice Blend Indian Curry

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Spicy Chicken Recipe? It’s a real winner. I first made this years ago, trying to recreate a dish my grandmother used to make, and it’s become a family favorite ever since. The secret is in the spice blend – it’s fragrant, complex, and totally addictive. Get ready to fill your kitchen with amazing aromas!

Why You’ll Love This Recipe

This isn’t just another chicken curry. It’s a flavour explosion! The combination of freshly roasted spices, creamy coconut, and tender chicken is simply divine. It’s a little bit of effort, but trust me, the results are so worth it. Plus, it’s perfect for a weekend dinner or a special occasion. You’ll love how the spices build in flavour, creating a truly unforgettable dish.

Ingredients

Here’s what you’ll need to make this delicious Spicy Chicken Curry:

• 2.5 lb Chicken, cut into pieces
• 1.5 inch Cinnamon stick
• 4 Cloves
• 3 Green Cardamom pods
• 7-8 Dry Red Chilies (adjust to your spice preference!)
• 1.5 tsp Cumin Seeds
• 1.5 tsp Fennel Seeds
• 2 tsp Coriander Seeds
• 1 tbsp Khus Khus/Poppy Seeds
• 0.5 cup Fresh Coconut, grated (about 85g)
• 0.5 cup Water (for grinding the spice paste – about 120ml)
• 3 tbsp Oil
• 1 large Onion, chopped
• 1 tbsp Minced Ginger
• 1 tbsp Minced Garlic
• 0.5 tsp Turmeric powder (about 2g)
• A few sprigs Curry Leaves
• 1 tsp Red Chili Powder
• 2 large Tomatoes, chopped
• Lime or Lemon Juice, to taste
• 2-3 cups Water (for simmering – about 480-720ml)
• Coriander/Cilantro Leaves, for garnish

Ingredient Notes

Let’s talk about these ingredients! The spice blend is the heart of this curry. Roasting the spices really brings out their flavour – don’t skip this step!

Fresh coconut is key here. It adds a beautiful sweetness and creaminess. If you can’t find fresh, you can use unsweetened desiccated coconut, but the flavour won’t be quite the same.

• Spice Level: The number of red chilies determines the heat. I usually use 7-8 for a good kick, but feel free to adjust.
• Regional Variations: In some parts of India, people add a pinch of garam masala to the spice paste. Feel free to experiment!
• Khus Khus/Poppy Seeds: These add a lovely nutty flavour and help thicken the gravy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to roast the spices. In a dry pan over low heat, add the cinnamon, cloves, cardamom, red chilies, cumin seeds, fennel seeds, coriander seeds, and poppy seeds. Roast until fragrant – this takes about 5-7 minutes. Keep stirring so they don’t burn!
2. Add the grated coconut to the roasted spices and stir until it’s lightly dehydrated, another 3-5 minutes. Let it cool completely.
3. Now, grind the cooled spice mixture into a smooth paste using about ½ cup of water. A good blender or food processor works best.
4. Heat the oil in a large pan or pot. Sauté the chopped onions until they’re translucent and golden brown.
5. Add the minced ginger, garlic, turmeric powder, and curry leaves. Cook for about a minute until fragrant.
6. Stir in the spice paste and red chili powder. Cook for another minute, stirring constantly to prevent sticking.
7. Add the chopped tomatoes and cook until the oil starts to separate from the mixture – this usually takes about 5-7 minutes.
8. Add the chicken pieces and cook for about 5 minutes, stirring occasionally, until they’re lightly browned.
9. Season with salt to taste and squeeze in some lime or lemon juice.
10. Pour in 2-3 cups of water, bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
11. Garnish with fresh coriander/cilantro leaves and serve hot!

Expert Tips

• Don’t rush the spice roasting! Low and slow is the key to unlocking maximum flavour.
• Use a good quality blender to get a really smooth spice paste.
• Taste as you go! Adjust the salt, chili powder, and lime juice to your liking.
• Marinating the chicken: For extra tender chicken, marinate it in a little yogurt and spice paste for 30 minutes before cooking.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use coconut milk instead of water for an extra creamy curry.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the number of red chilies to 2-3.
  • Medium: Use 7-8 red chilies (as per the recipe).
  • Hot: Add an extra 2-3 red chilies or a pinch of cayenne pepper.
• Festival Adaptations: This curry is fantastic for Onam (Kerala) or Diwali celebrations. Serve it with appam (for Onam) or rice and naan (for Diwali).

Serving Suggestions

This Spicy Chicken Curry is amazing with:

• Steaming hot rice (basmati is my favourite!)
• Warm naan bread or roti
• A side of raita (yogurt dip) to cool things down
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

What type of rice pairs best with this spicy chicken curry?

Basmati rice is a classic choice! Its long grains and delicate flavour complement the curry beautifully. Jasmine rice is also a good option.

Can I make the spice paste ahead of time? How should I store it?

Absolutely! You can make the spice paste a day or two in advance. Store it in an airtight container in the refrigerator. It might thicken up a bit, so you can add a splash of water when you use it.

What is Khus Khus/Poppy Seeds and can I substitute it?

Khus Khus (poppy seeds) adds a unique nutty flavour and helps thicken the gravy. If you can’t find it, you can substitute it with 1 tablespoon of cashew nuts, but the flavour will be slightly different.

Is it possible to use store-bought spice paste instead of making my own?

While you can use store-bought paste, the flavour won’t be as vibrant or complex. Making your own is really worth the effort!

How can I adjust the tanginess of the curry?

Add more or less lime or lemon juice to adjust the tanginess to your liking. You can also add a small amount of tamarind paste for a different kind of tang.