Thursday, September 29, 2011

Chicken curry with coconut milk

  • Chicken- 1Kg
  • Onion-2, finely sliced
  • Tomato-2,sliced
  • Potato-2, diced
  • Pearl onion-12, sliced
  • Ginger-1.5" piece, sliced lengthwise
  • Garlic-5-6, sliced lengthwise
  • Green chilly-10-12, sliced lengthwise
  • Whole garam masala-(Cardamom-6, Cloves-8, Cinnamon-1" piece, Star anise-1), lightly crushed
  • Thin coconut milk-3 cups
  • Thick coconut milk-1 cup
  • Coconut Oil-2 tbsp
  • Salt
Masala powders: (make a thick paste with water)
  • Turmeric powder-1/2 tsp
  • Coriander powder-2 tsp
  • Fennel powder(perumjeerakam)-1 tsp
  • Chicken masala-1 tsp
  • Black pepper powder-1 tsp
For garnishing:
  • Curry leaves-2 sprigs
  • Cardamom- 4, finely crushed
  • Black pepper powder-1/2 tsp
  1. Clean chicken and cut into medium sized pieces.
  2. Heat oil in a pan and add whole garam masala, saute for a while and add pearl onion, ginger, garlic and green chillies followed by onion. Stir until the onions are transparent. Add tomatoes and stir for 5 more minutes. Now add the thick paste of all masala powders ans saute till the raw smell is gone. Add thin coconut milk, bring it to boil, add potatoes, chicken  pieces, salt and cook covered in medium heat until chicken is done.
  3. Set the heat/flame to low and add thick coconut milk and mix. (Take care not to boil it once you added thick coconut milk). Remove from heat and garnish with the ingredients listed.
  4. This goes well with palappam, appam, puttu, bread or chappathi.


  1. Mom used to make the combo...delicious...

  2. could you please
    give a recipe for chicken curry without coconut milk