How to Cook Simple Coconut Chicken Curry

Delicious, fresh and tasty.

Coconut Chicken Curry. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Add chicken, tossing lightly to coat with curry oil. A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry.

Coconut Chicken Curry This coconut curry chicken can be made in one pot and is packed with delicious flavors! Pair this coconut curry with rice and/or naan bread. A side of roasted carrots or roasted sweet potatoes would also pair nicely. You can have Coconut Chicken Curry using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Coconut Chicken Curry

  1. You need 3 tbsp of Coconut Oil.
  2. Prepare 1 tsp of Fennel Seeds.
  3. You need 1 tsp of Cumin Seeds.
  4. You need 10 of Curry Leaves.
  5. It's 6 of Green Chillies.
  6. It's 1 cup of Onion,finely chopped.
  7. You need 1/2 cup of Tomato,finely chopped.
  8. It's 1 tsp of Coriander Powder.
  9. It's 1/2 tsp of Turmeric Powder.
  10. Prepare 1/2 tsp of Pepper powder.
  11. It's 2 tsp of Kashmiri Red Chilli Powder.
  12. It's 1/2 tsp of Garam Masala Powder.
  13. It's to taste of Salt.
  14. Prepare 500 grams of Chicken drumsticks, skinless.
  15. It's 1 cup of Fresh Coconut chunks.
  16. Prepare 2 tbsp of Fresh Coriander, chopped.

Toss chicken with curry powder, salt, and pepper in a medium bowl. Coconut curry chicken is rich and warming, with a little spice and a whole lot of coconut cream curry flavor. I serve this keto chicken curry recipe over cauliflower rice for a classic taste, but it would also be fantastic over zoodles ! Pour the coconut curry sauce over the chicken and vegetables and stir gently.

Coconut Chicken Curry instructions

  1. Heat oil in a pressure cooker. Once it is hot, add fennel seeds, cumin seeds, curry leaves and green chillies and fry for a few seconds..
  2. Add onion and fry until they turn translucent. Then add tomato and cook for 3-4 minutes..
  3. Now add all the spice powder and salt to taste and cook until oil starts to separate from the sides..
  4. Add chicken and fry on high heat for 3-4 minutes.Add water and close the cooker..
  5. Cook for 3 whistles or until chicken is softened..
  6. Meanwhile, make the fresh coconut milk by blending 1 cup of coconut chunks with 3/4 cup of water and extract the milk..
  7. Add coconut milk and coriander leaves and simmer for 10-12 minutes on low heat..
  8. Garnish with some more fresh coriander and serve hot with rice or any bread..

Season with salt and pepper, as needed. Chicken curry stewed in coconut milk and curry spices is a hearty and tasty dish the whole family will love. Easy to make and cooks in one pan! Chicken curry is my all-time favorite comfort food. Every time it's on the menu, I can't help but eat my weight in rice.