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Coconut Chicken Curry

Slow Cooked Chicken in Coconut Milk

Kankana Saxena
Very mildly spiced with few basic ingredients, this Coconut Chicken Curry is one pot and so easy to prepare. As the chicken slow cooks, the kitchen gets filled with the citrus aroma of curry leaves and sweet coconut milk. An unbeatable flavor blend! Paired with steamed rice, this Chicken curry will warm you inside out during the cold winter months.
Prep Time 5 minutes
Cook Time 40 minutes
Additional Time 4 hours
Total Time 4 hours 45 minutes
Course Curries and Stew
Cuisine Indian
Calories 2887 kcal

Ingredients
 

  • 4 Garlic cloves (finely chopped)
  • 1 inch Fresh ginger (finely chopped)
  • Handful of fresh curry leaves (finely chopped half of it and leave whole few of the leaves)
  • 2 teaspoon Salt (to marinate the chicken pieces )
  • 1 Tbsp lemon juice
  • 1.5 lb Chicken cubes (mix of boneless and bones in)
  • 1 Medium size red onion (6oz) (Thinly sliced)
  • 1 Tomato (6oz) (tiny diced)
  • 2 tablespoon Coconut Oil
  • 1 Can Coconut milk
  • 2 teaspoon Fennel seeds
  • 4 Green cardamoms
  • ½ teaspoon Turmeric
  • 1 teaspoon Fennel powder
  • 1 tsp Coriander powder
  • ½ tsp Chili powder
  • Few cilantro leaves to garish at the end

Instructions
 

  • Place the chicken cubes in a mixing bowl and marinate it with salt, lemon juice and chopped garlic, ginger and curry leaves. Let the chicken marinate for at least 4 hours or overnight.
  • In a heavy bottom pan on medium heat, add the cardamoms. Stir it around.
  • Scatter the sliced onion, salt, turmeric and stir it around for 2 minutes.
  • Add the chopped tomato, fennel powder, coriander powder, chili powder stir it around and cook for 2 minutes or until the tomato and onion mixture looks sticky jam like consistency.
  • Add the marinated chicken and stir it around to mix everything. Let it sear for 2 minutes.
  • Pour the coconut milk and few more fresh curry leaves. Mix it around and let it simmer in medium low heat for 35 to 40 minutes. Stir in between to make sure it doesn't stick to the bottom of the pan.
  • After 40 minutes, the gravy will look creamy smooth and will love very vibrant. Taste for salt and add more if needed.
  • Squeeze fresh lemon juice, garnish with few cilantro leaves and serve it warm with rice.  

Video

Nutrition

Serving: 1gCalories: 2887kcalCarbohydrates: 151gProtein: 124gFat: 206gSaturated Fat: 119gPolyunsaturated Fat: 32gMonounsaturated Fat: 43gCholesterol: 88mgSodium: 167171mgPotassium: 3298mgFiber: 6gSugar: 119gVitamin A: 320IUVitamin C: 25mgCalcium: 1490mgIron: 23mg
Keyword chicken curry, coconut milk curry, easy Indian curry, slow cooked chicken