Indian Coconut Chicken Curry
Indian coconut chicken curry, a dish with a unique flavor profile, is surprisingly simple to make. It's a delightful blend of succulent chicken pieces enveloped in a rich, velvety coconut milk-based sauce, enhanced with fragrant spices and herbs. Here's a straightforward recipe to ignite your culinary exploration and leave you eager to try this intriguing dish.
Servings 6
Ingredients
- 500g boneless, skinless chicken thighs or breasts cut into bite-sized pieces ( about three chicken breasts)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (400ml) coconut milk
- 2 medium tomatoes, chopped
- 2½ tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds (option)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 1teaspoon chili powder (adjust to taste)
- 1/2 tablespoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish (option)
Instructions
Marinating the Chicken
- Add chicken pieces, 1/2 tablespoon oil, ground coriander, turmeric, chili powder, salt, and garam masala to a large bowl and mix well.
- Marinate the chicken for at least 30 minutes, but overnight is ideal.
Cooking
- Heat 2 tablespoon oil in a large skillet or pan over medium heat. Add cumin seeds and black mustard seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic and grated ginger. Sauté for another minute until fragrant.
- Add chopped tomatoes and cook until they soften and break down.
- Add marinated chicken pieces to the pan and cook until lightly browned on all sides.
- Pour in the coconut milk and mix well. Bring the curry to a simmer.
- Cover the pan and let the curry cook for 15-20 minutes or until the chicken is tender.
- Adjust the seasoning if needed. If the curry is too thick, add water to reach your desired consistency.
- Garnish with fresh coriander leaves before serving.
- Serve hot with steamed rice or naan bread.