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Chicken Coconut Curry

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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

42.54 g
114.83 g
25.58 g
2658 mg
356 mg

Chicken Coconut Curry

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy


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.


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.

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