Coconut Chicken Curry

Coconut Chicken Curry – Follow the steps given below to prepare coconut chicken curry which can be served with rice or your bread.

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Let me know how coconut chicken curry turns out for you.

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Coconut Chicken Curry
How to prepare coconut chicken curry

Details about Coconut Chicken Curry

  • Serving – 4 people
  • Cuisine – Indian
  • Course – Main
  • Time to cook – 2 hours 40 minutes (2 hours for marinating)

Ingredients for Coconut Chicken Curry

For Marinating
  • 700 gms chicken
  • 3 tbsp. ginger garlic paste
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam/chicken masala
  • 1 tbsp. lemon juice
For Curry
  • 8 tbsp. oil
  • 2 tsp. cumin seeds
  • 2 star anise
  • 1 inch cinnamon
  • 6 green cardamom pods
  • 1 sprig curry leaves
  • 2 large onion (1 & 1/2 cup finely chopped)
  • 8 green chilies
  • 2 tsp. coriander powder
  • 1 medium tomato (1/4 – 1/2 cup finely chopped)
  • 1/2 cup grated coconut (Smooth paste to me made along with some water)
  • 3 tsp. chicken masala/garam masala
  • 2 tsp. red chili powder
  • 4 tbsp. coriander finely cut for garnish
  • 1 cup water

Steps to prepare Coconut Chicken Curry

Marinating Chicken
  • Cut the chicken into bite size pieces and put them in a large bowl where you can mix other ingredients to it.
  • To the chicken, add 3 tbsp. ginger garlic paste, 1 tsp. garam/chicken masala, 1/2 tsp. turmeric, 1 tsp. red chili powder & 1 tbsp. lemon juice.
  • Mix everything together.
  • Cover the bowl and let it rest for 2 hours.
Making curry
  • Heat 8 tbsp. oil in a pan on a medium flame.
  • Add 2 star anise, 1 inch cinnamon, 6 green cardamoms to the oil, when its hot.
  • Also add 2 tsp. jeera to the above mixture.
  • Fry for about 2 minutes.
  • Add 1 & 1/2 cups of finely cut onions. (You can also make a paste of onions).
  • Fry the onions till they become golden in color.
  • Once they are golden, add 8 green chilies which are finely chopped.
  • After about a minute, add 3 tbsp. garam/chicken masala, 2 tsp. coriander powder, 2 tsp. red chili powder & salt to taste.
  • Also add 1 medium sized tomato, finely cut.
  • Let the mixture fry, till the oil is separated & tomato is soft & mushy. It will take around 5 minutes.
  • Now add 1/2 cup coconut paste and mix very well.
  • Add the marinated chicken to above mixture.
  • Add sufficient water to cover the chicken pieces.
  • Keep the flame to low & let the chicken pieces cook, till they are done.
  • Depending on the size of the pieces, it may take more/less time.
  • Check the doneness of chicken at regular intervals.
  • Once the chicken is cooked, check for spice levels & adjust as per preference.
  • Switch off the flame & add 4 tbsp. finely cut coriander to it as a garnish.
  • Serve hot along with chapatis, naan or rice.


  • You can brine the chicken before marinating. Brining helps to retain the moisture of chicken while cooking, resulting in soft & succulent chicken pieces.
  • Adjust the spice levels as per your preference. I usually get mild green chilies & mild store bought red chili powder.
Coconut Chicken Curry
How to prepare coconut chicken curry

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