SOUTH INDIAN CHICKEN CURRY WITH COCONUT MILK RECIPE RECIPES

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INDIAN COCONUT CHICKEN CURRY RECIPE | ALLRECIPES



Indian Coconut Chicken Curry Recipe | Allrecipes image

Very flavorful and comforting chicken curry recipe if you like Indian food and coconut. Best served with plain white basmati rice because of the thin consistency, but it is also lovely soaked up with slices of fluffy naan.

Provided by cookiemonster

Categories     World Cuisine    Asian    Indian

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 20

3 tablespoons vegetable oil, or more as needed
½ teaspoon brown mustard seeds
½ teaspoon cumin seeds
1 dried red chile, broken in half, or more to taste
1 pinch asafoetida powder
1 large onion, finely sliced
2 cloves garlic, minced
1 large bay leaf
1 teaspoon minced fresh ginger root
¼ teaspoon ground turmeric
3 fresh curry leaves, or more to taste
½ teaspoon chili powder, or more to taste
1 pinch ground black pepper
1?¼ pounds skinless, boneless chicken breasts, cut into large pieces
½ teaspoon ground coriander
1 cup coconut milk
½ teaspoon tamarind paste, or more to taste
salt to taste
1 pinch garam masala
1 cup water, or as needed

Steps:

  • Heat vegetable oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.
  • Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.

Nutrition Facts : Calories 260.7 calories, CarbohydrateContent 5.5 g, CholesterolContent 53.8 mg, FatContent 17.5 g, FiberContent 1.5 g, ProteinContent 21.2 g, SaturatedFatContent 8.9 g, SodiumContent 84 mg, SugarContent 1.1 g

KERALA STYLE CHICKEN CURRY WITH COCONUT MILK - NADAN ...



Kerala Style Chicken Curry with Coconut Milk - Nadan ... image

Flavor packed chicken curry made in Kerala Style with lots of pearl onions, curry leaves, coconut oil and coconut milk, that you will want to mop it all up with that palappam or roti!

Provided by Manju

Categories     Main Course

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 25

1 1/2 lbs chicken thighs (boneless and skinless)
1/2 tsp black pepper powder
1 tsp turmeric powder
1 tsp white vinegar
1 tsp salt
10 pearl onions (peeled)
5 cloves garlic (peeled)
2 inch piece ginger
1/2 tsp fennel seeds
2 tbsp coconut oil
2 small red onione (chopped)
10 curry leaves
3-4 green chillies (slit lengthwise)
1 medium potato (cubed)
2 medium tomatoes (chopped)
1/2 tsp turmeric powder
1/2 tbsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
1/2 tsp red chillie powder
salt (to taste)
1/2 can unsweetened coconut milk
2 tbsp coconut oil
5 pearl onions (peeled and sliced)
5-6 curry leaves

Steps:

  • Marinate the chicken pieces in the black pepper, turmeric powder, white vinegar and salt for about 30 mins
  • Crush together the pearl onions, garlic, ginger and fennel seeds in a mortar and pestle to a coarse paste
  • Heat the coconut oil in a kadhai or heavy bottomed pan. Add the chopped onions, curry leaves and green chillies and saute till the onions start to turn brown.
  • Add the turmeric powder, coriander poweder, cumin powder, red chillie powder and garam masala. Saute for a couple of minutes more.
  • Add the crushed paste of pearl onions and garlic and saute till the raw smell of garlic disappears.
  • Add the chopped tomatoes and cook till tomatoes soften.
  • Now add the marinated chicken pieces and the cubed potatoes along with a little (about 1/3 cup) water. Add salt and cover and cook over medium high heat till the chicken cooks through.
  • Remove lid and cook over medium high heat till the curry sauce thickens a little.
  • Now add the coconut milk and mix well. Cook for 2-3 minutes more and remove from heat.
  • Heat the coconut oil for tempering and add the pearli onions and curry leaves to it. Once the onions start crisping up a little, pour this over the chicken curry.
  • Close the curry with a lid, immediately, to trap in the flavors of the tempering.
  • Serve hot with rotis or palappams or idiappams.

Nutrition Facts : Calories 735 kcal, CarbohydrateContent 32 g, ProteinContent 32 g, FatContent 54 g, SaturatedFatContent 30 g, CholesterolContent 166 mg, SodiumContent 848 mg, FiberContent 7 g, SugarContent 10 g, ServingSize 1 serving

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