Chicken with coconut milk Indian recipe

The great Indian 'kari', which stems from the word for sauce in Tamil, is known to have originated sometime during the ancient Indus civilization. Since then it has travelled beyond boundaries and created many fans across the globe. Britain's love affair with 'curry' is no secret. In fact, chicken tikka masala is the most popular restaurant meal in England.

Subtle and succulent chunks of chicken simmering leisurely in a feisty gravy which sends off an inviting aroma that just cannot be ignored. The spark of desi spices, tender textures, deep flavours and perfumed aromatics - there's a lot to look forward to. A chicken curry is the ultimate crowd pleaser and an absolute must-have on an Indian dinner party menu.

The curry adopts different flavours as you walk across regional boundaries. It is a bold base that adds depth and interest to the any dish. Robust, velvety, brilliantly buttery, creamy, tangy - every state boasts of a different version.

We love the versatility that Indian curries offer. In Northern and Eastern India you will be served with a hearty curry bursting with garam masala and other spices along with crisp naans. As you move towards the west, warm notes of poppy-seeds, cardamom and khada masalas dominate the dish that sits atop a bed of steaming rice. From down south, comes a soothing coconut-y concoction. Coconut milk adds comfort to their curries.

The cooking medium also differs as per local tastes. For instance, ghee (clarified butter) or vegetable oil is used predominantly in North India and coconut oil lends it unique flavor to Southern curries. Mustard oil brightens up the curries from East and the West is known for the heavy use of sesame and groundnut oil.

The Basics of Making a Chicken Curry

You'll have to agree, cooking a chicken curry is a skill. You can play around with the variety of spices and choose to toast, roast or pound them. The meat should be cooked delicately and can be bathed, steeped, stewed or simmered in the gravy. Once the oil starts separating, you know your base is ready. It's good to cook the chicken separately and then add it to the base allowing the rich and redolent flavours to seep through.

A perfect chicken curry in its full glory is nothing short of a masterpiece. We're about to rock your world with the best chicken curry recipes. Try out some of our favourites.

1.
Recipe by Chef Aditya Bal

A fiery curry with a coconut base. The highlight of this chicken curry is the freshly-made malvani masala.

2. Chicken Tikka Masala
Recipe by Chef Manju Malhi

This is one of the most ordered restaurant meal across the globe. Need we say more?

Recipe by Chef R John, Moti Mahal, Daryaganj, New Delhi

This one's a keeper. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas. Here's a brilliant from one of the most popular restaurants in the Capital.

4. Nimbu aur Hari Mirch ka Murg
Recipe by Chef Meraj Ul Haque, Foodistan

A squeeze of lime makes everything better. Chicken laced with a taste-bud tingling mix highlighted with lime and green chillies.

5.
Recipe by Chef Joey Mathew

A lovely curry made with distinct flavor of coconut milk and coconut oil. The curry is best served with appam, a southern-style rice pancake.

6
Recipe by Chef Niru Gupta

A popular Bengali curry, this curry is rich and robust. Made with boneless chicken, cashew nut paste, khoya and coconut, murg rezala is an absolute treat.

7.
Recipe by Chef Darius M Dorabjee

Sali Marghi is an age-old Parsi preparation. Chicken cooked in a tangy tomato gravy and topped with crisp, fried potato strings.

8.
Recipe by Chef Marut Sikka

This recipe uses double the quantity of onions used in a regular curry, thus the name. A Punjabi favourite with freshly-made garam masala, ginger-garlic, kasoori methi, cream and a host of spices. The use of onion imparts a subtle sweetness which is balanced with a variety of spices.

9.
Recipe by Chef Tara Deshpande

Xacuti is a Goan delicacy. It is a very spicy curry with chicken chunks cooked in a medley of local flavours like coconut, cashews and white poppy-seeds.

10
Recipe by Chef Anish Padgaonkar, The Oberoi Mumbai, Khandahar

Chicken curry cooked with a special Kolhapuri masala that uses bold flavours of peanut oil, bay leaf, black pepper and cloves.