Indian curry recipe coconut milk

You can adapt this chicken curry with coconut milk recipe in many different ways to suit your palates and I have mentioned some variations below, while I explain the flow of how I make it. If you use canned or packaged coconut milk, this is a very easy dish to put together in under 30 mins. Making your own coconut milk will obviously elevate the flavour of the curry but it’s not essential in this dish, in my opinion. Since I like the gravy to be a bit on the thicker side, I used ground poppy seed paste, something that is unavailable in Singapore and so more used and appreciated in Sydney TH and I have different choices (he’s a vegetarian) and we rarely comment on each other’s choices but after making this chicken curry, I told him for the first time that I wish he could taste it.

I have a few more chicken recipes in the site and my favourites are dry chilli chicken, Kerala chicken curry, and butter chicken masala. Try them! You can also check out how to make coconut milk at home.

Easy Chicken Curry with Coconut Milk - Coconut Milk Chicken Curry Recipe

Chicken curry with coconut milk - An easy, coconut milk chicken curry that comes together in less than 60 minutes, perfect for a quick lunch or dinner.

Ingredients

• 250 gm of cleaned and cubed chicken pieces
• 1 cup of sliced onions
• 2 tbsp of oil (I use coconut oil)
• ½ tsp of turmeric powder
• 1 tsp of cumin powder
• 2 tsp of coriander powder
• ½ tsp of red chilli powder
• 1" piece of ginger
• 2 green chillies (adjust to taste)
• 2 flakes of garlic
• A few cubes of ripe tomato
• 1 tbsp of poppy seeds, soaked for 15 mins (see notes)
• 2 cups of thin coconut milk (see notes)
• 1 cup of thick coconut milk
• A small bunch of chopped coriander leaves, for garnish

Instructions

1. Heat oil in a wide pan and add the sliced onions. Fry until golden brown
2. Grind the green chillies, garlic, and ginger together coarsely
3. Add the spice powders – chilli, coriander, cumin, and turmeric – to the fried onions. Saute for 20 seconds
4. Now add the ground chilli paste and tomatoes to the above. Fry again for a minute, the mixture will turn fragrant
5. Add the cleaned chicken pieces to this, along with the thin coconut milk + 1 more cup of water. Add salt. Bring this to boil
6. Meanwhile, grind the soaked poppy seeds in 2-3 tbsp water into a smooth paste. I use the same grinder as I used for chilli paste
7. Add poppy seed paste to the curry and when it comes to boil, lower heat and cook closed for 15-20 mins or until the chicken pieces are cooked. The gravy will also thicken a bit
8. On low heat, add the thick coconut milk and mix well
9. Do not boil for too long after the thick coconut milk is added. If you feel the gravy is too watery, boil the curry in an open pan before adding the thick coconut milk
10. Once it’s heated through and just begins to boil, add the chopped coriander leaves, adjust salt, and remove from flame