Chicken curry is one of the classic comfort foods that we all occasionally enjoy. This coconut based luscious chicken curry has warm, subtle, comforting flavors and is incredibly easy to cook. There are many versions of this coconut milk chicken curry recipe. You can add your own touch to it if you want. But this delicious recipe doesn't need anything else except a few very handy ingredients easily available in any household.

Chicken is one of the most widely used meat all over the world. It is versatile and is cooked in various forms and enjoyed by people.I personally love using chicken breast for cooking. It is skinless and boneless and cooks in no time. Also, if you are on a weight loss journey, adding chicken breast to your diet is a must. Its low calorie and low-fat content makes it a healthier alternative.

Coconut is the new superfood because it is packed with antioxidants, increases metabolism, stabilizes glucose levels etc. and the list of benefits goes on and on.

There are a variety of coconut derived ingredients like coconut water, oil, milk and cream. So, you can use it in any form you prefer. I am using coconut milk in this recipe which is easily available in any grocery store.

Recipe to Make Chicken Curry in Coconut Milk

Ingredients: 

• ½ kg chicken breast, cut into cubes
• 1 cup coconut milk
• 2 tablespoons freshly grated coconut
• 1 tomato, finely chopped
• 2 green chillies, slit in the middle
• 1 large size onion, chopped
• 1 tablespoon freshly ground ginger garlic paste
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 cardamom, crushed
• 2 tablespoon oil
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• ¼ teaspoon sugar(optional)
• Chopped coriander leaves

Preparation: 

1. Heat the oil in a pan over medium heat and add the whole spices-bay leaf, cardamom, cumin seeds.
2. Once the spices start to crackle add the chopped onions and fry until they are golden brown.
3. Add the ginger garlic paste and the green chillies.
4. Add the tomato and cook it in low flame until it forms a fine paste. 
5. Add the powdered spices-turmeric powder, cumin powder, coriander powder, sugar. Sauté for about 30 seconds.
6. Now add the chicken and mix it well in the pan. Cover the lid and cook for about 15 minutes.
7. After 15 min, add salt and fresh coconut along with the coconut milk. Add some water to adjust the consistency of the gravy. Cover the lid and cook for another 15 min
8. Garnish with the chopped coriander and serve hot.

Devour this delicious, mouth-watering and incredibly simple chicken curry with steamed rice or your choice of bread.

meghna

I am an Electrical Engineer. I am an occasional homecook, calligrapher and a writer.

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