Indian Coconut Chicken Curry

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 261 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.