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Coconut Chicken Curry - Entrees (Non-Veg)
Preparation time:
Cook Time:
Chicken cubes cooked in coconut curry
  • 4 tbsp of cooking oil
  • 2 medium-sized onions (sliced)
  • 2 bay leaves (tej patta)
  • 2–3 peppercorns (kali mirchi)
  • ½ cup freshly shredded coconut
  • 1 small cinnamon (dalchini)
  • 2 lb chicken (skinless, boneless cut in 1inch thick cubes
  • 2 tbsp salt
  • 1 tsp ginger-garlic paste
  • ¾ tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp garam masala
  • 2–3 dried red chilies
  • 1 cup water
  • ¼ cup green coriander (freshly chopped)
  • 1 cup yogurt
  • Heat 2 tbsp oil in the kadai (cooking wok). Sauté the onions until light golden brown. Add the bay leaves, peppercorns, coconut, and cinnamon. Stir for few minutes on low heat Let cool and grind to a paste. Keep aside.
  • Marinate the chicken pieces in the yogurt. Add salt and ginger-garlic paste. Allow to marinate for 1 hour.
  • Heat 2 tsp oil in a cooking wok, add the ground paste, and remove chicken cubes marinated and add to the wok. Mix and Allow to sizzle for 10–15 minutes.
  • Add 1 tsp salt, red chili powder, turmeric, garam masala (Indian spice powder), and red chilies. Allow to cook by adding the water.
  • Pressure-cook or cook on low heat until the chicken is white inside.
  • Garnish with coriander.
  • Serve hot with white rice.