Chicken Curry with Coconut

Chicken Curry with Coconut

Chicken Curry with Coconut

This Chicken Curry Recipe, which is a main dish, is one of my favourites. It uses the ingredients common in South India and is similar to the chicken curry recipe known as Chicken Chettinad.


  • 1 chicken cut into proper pieces
  • 3 tablespoons Ghee or oil
  • 3 cardamom pods
  • 1 teaspoon fennel
  • 1 2-inch piece of cinnamon stick (I prefer cinnamon bark)
  • 1/2 teaspoon cumin seeds
  • 2 medium onions, diced
  • 1 teaspoon garlic minced (or paste)
  • 1 teaspoon ginger minced (or paste)
  • 1/2 teaspoon turmeric
  • 1 tablespoon curry powder, or to taste
  • 1/2 cup coconut milk
  • 1 tablespoon garam masala
  • 4 small tomato, diced
  • 1 1-inch square piece of tamarind


Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds. Fry the spices for 1-2 minutes and add the diced onions and cook until wilted. Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes (if your pan is too hot you will risk burning the garlic). Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil. Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens. Serve hot with rice.

Tamarind is one of the unique ingredients found in South India. It gives a sour taste to the chicken curry recipe and it can be found in different forms. You need to soak the tamarind in warm water for 10 to 15 minutes and then strain through a strainer and discard the pulp.
Coconut Milk can be extracted in much the same way as tamarind using warm water. You can also use shredded or desiccated coconut for this chicken curry recipe. Boil the shredded coconut in milk and let it sit for an hour or two. Strain the milk and coconut through a strainer and discard the pith. You can even buy ready to use coconut milk packages from the market.

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