How to make curry chicken recipe coconut milk

How to make curry chicken recipe coconut milk

Well, I come from North India and I really had no clue how to make curry chicken recipe coconut milk or how does it taste before I went to Kerala in my winter vacations during December. Kerala is broadly known for its spices. This is the one major place to export most o the spices you eat daily. If there is something on your plate as meant to be spices, it may be imported from Kerala.

Kerala is very well known for its spices and this especial how to make curry chicken recipe coconut milk isn’t that too hard to learn. I ate this recipe near Kochi for the very first time when I visited this place and I was really gone crazy.

This simple looking Nadan Kozhi curry really shook me in wonder. The number of spices, oil, and everything was so figured that I really decided to meet the chef before I leave. I met the chef once he is all set free and I told him how far from I have arrived here just to taste this great texture dish.

Finally, after a little hesitation and realizing he is speaking to a stubborn lady he agreed to reveal me the exact recipe he cook every day and that is the same recipe I noted down and sharing here with you.

How to make curry chicken recipe coconut milk?

How to make curry chicken recipe coconut milk
by Swati M.

Curry chicken aka Nadan kozhi curry

  • Course Main Course
  • Cuisine Asian, South Indian

Curry chicken generally doesn't include coconut milk especially in northern India but the south Indian does like to add in their chicken dishes and most of the others. The curry chicken recipe with coconut milk is also known as Nadan kozhi curry in Kerala and it is too famous and mouth watering for anyone who never had tasted it before.

Print
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 People
Calories 446 kcal

Ingredients

To marinate

  • 1 lb or 450 gram chicken pieces
  • 1/4 red chilli powder
  • 1/2 garam masala powder or allspice
  • A pinch of black pepper
  • 1/4 tsp turmeric powder
  • 1 tbsp of lemon juice
  • Salt to taste

Curry spices preparation

  • 4 cloves
  • 1 small piece of cinnamon
  • 2 whole cardamoms
  • 1 tbsp of whole coriander
  • 6 cloves of ground black pepper
  • 3/4 tsp fennel seeds
  • A pinch of cumin seeds
  • 1/2 tsp of paprika powder
  • 1/4 cup of water

To make gravy

  • 2 tbsp of coconut oil
  • 2 small onions finely chopped or sliced
  • 1/2 tsp of ginger paste
  • 1/2 tsp garlic paste
  • 3/4 cup of coconut milk

To temper

  • 2 tsp of coconut oil
  • 3 pearls of sliced onions
  • Few sprigs of curry leaves or coriander leaves
  • 1 ground red chilli

Instructions

To marinate

  1. Wash the chicken in running water and discard unnecessary parts and fat. Set it aside so chicken pieces get dry.

  2. Use a deep bowl and add all the marinating ingredients together and mix it well. At end sprinkle the lemon juice over chicken pieces. Set it aside for next 30 minutes. It is good if you marinate it overnight for a rich flavoured taste.

Making curry spices

  1. On a medium flame add curry spices into the pan together and roast them for 1-2 minute until they start splattering. Now set them aside to come to room temperature. Use a blender and shift the roasted spices along with 1/4 cup of water and make a fine paste.

To cook the curry chicken

  1. Take a saucepan and heat coconut oil on medium flame. Add the onions and fry them for 6-7 minutes until they turn golden brown in color or become translucent.

  2. Add the ginger paste and garlic paste and stir and cook for next 20-30 seconds until the raw smells goes out.

  3. Add the chicken pieces and on high-medium flame fry the chicken pieces for 2-3 minutes or until it changes the color.

  4. Add the prepared curry spices into the mixture and give a good mix. Now cover the saucepan and cook till the chicken is done. Stir occasionally. You don't need to worry about adding water since the chicken itself melts the water that will help cooking the mixture.

  5. Pour the coconut milk onto chicken. Stir and mix it gently for 20 seconds. When the mixture starts bubbling simmer it for next 5 minutes. Adjust the seasoning. Turn off the flame.

For tempering

  1. In another pan add coconut oil on medium flame and fry the onions until they turn golden in color. Add the red chilli and curry leaves until they turn crispy. Spread this all over the ready curry chicken.

Recipe Notes

How to make curry chicken recipe coconut milk tips:

Use of the lemon juice is optional in this recipe. It is just added to bring the curry chicken a tangy flavor. You can add the lemon juice at the last stage before temper and mix it before serve. Only thing you need to know here is to use only 1/2 teaspoon of lemon juice.

If you don't have curry leaves don't worry about it. Instead, you can use basil leaves for the same good taste to temper.

If you don't have much time you can at least marinate it for 30 minutes. However, marinating the chicken pieces overnight gives the perfect taste.

It was pretty easy to learn how to make curry chicken recipe coconut milk. Basically, what is mentioned in the ingredients as coconut is not a whole coconut but a grated or fine paste of coconut used with this curry chicken recipe. If you have decided to cook you should learn the easy how to make curry chicken recipe coconut milk.

This how to make curry chicken recipe coconut milk is damn easy to cook and you will see that the great texture of this recipe will really win anyone’s heart who is going to eat this. Not only understanding how to make curry chicken recipe coconut milk is easy but the nice aroma and delightful taste will make you cook this recipe again and again.

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