Start Reading Mode
Chicken Coconut Curry

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup coconut milk
2 tbsp garlic peeled and crushed
1 medium onion finely chopped
1 large tomato finely chopped
1 tsp salt
1/2 cup water
1/2 tsp ground black pepper
1 tsp garam masala
1/2 tsp turmeric powder
1 tbsp fresh coriander leaves-chopped
2 tsp curry powder
1 tsp sugar
1 tsp vegetable or olive oil
1 lb skinless, boneless chicken breasts or thighs

Nutritional information

872
calories
42.54 g
carbohydrates
114.83 g
protein
25.58 g
fat
2658 mg
sodium
356 mg
cholesterol

Chicken Coconut Curry

Features:
  • Non Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

Share

Chicken coconut curry is a colorful, creamy, and healthy curry.  It is an easy to make, textured, and delicious dish. Chicken is cooked with vegetables, aromatic spices, and simmered with coconut milk to give it a creamy texture. Chicken is tender, flavored with select spices, and succulent to complete your gastronomic journey. It is perfect for lunch or dinner along with basmati rice or roti. Chicken coconut curry can be cooked easily and in a short interval of time.

Health benefits

Chicken is loaded with proteins and helps in body maintenance and growth. Chicken also helps in preventing heart disease. Vitamin B6 present in chicken is helpful in losing weight. Coconut has antimicrobial and anti-inflammatory properties which help in boosting immunity.

(Visited 57 times, 1 visits today)

How to make Chicken Coconut Curry

  • Chop the chicken into pieces and add salt, pepper, garam masala, turmeric powder and curry powder in a large bowl.
  • Toss the chicken to coat it evenly with the spices and leave for 5 minutes.
  • Heat oil in a large pan over a medium flame. Add chopped onions and garlic to the pan and cook over a low flame for 2 minutes.
  • Add chicken and remaining curry powder to the pan and stir. Cook for 5 minutes.
  • Add the tomatoes, water, sugar, and coconut milk to the pan and stir.
  • Cover the pan and let the chicken curry simmer on low flame for 30 minutes. Stir in between.
  • Sprinkle fresh chopped coriander leaves on the top.

Trivia

Did you know that coconut water was used as a substitute for blood plasma in World War Two in transfusions? It is a short-term substitute to be used as IV fluid!

Coconut shells were used in World War I as gas masks. Coconut carbon, obtained by burning coconut husks, was used in producing gas masks.  Till date, coconut is an important element used in cleaning up radiation. The project to clean up the Fukushima nuclear plant radiation used coconut-fired carbon.

Chicken Chettinad
previous
Chicken Chettinad
Chicken Karaage
next
Chicken Karaage
Chicken Chettinad
previous
Chicken Chettinad
Chicken Karaage
next
Chicken Karaage

Add Your Comment