South Indian Chicken Coconut Curry

Chicken and coconut curry

Such an easy chicken curry. Give this one a try.

This is one of my own inventions though the recipe was influenced heavily by a curry my family and I enjoy quite often at a local restaurant. Dosa Houze is awesome. We usually start by eating dosas with the filling of our choice and chutneys. Then they bring out a curry or two that are served with fresh naans.

This recipe is as close to their chicken curry recipe as I could get. My kids say it’s spot on so I must have got it right.

You can serve this south Indian curry with rice or naans. You can even  cut the meat up into smaller pieces and serve wrapped in homemade dosas. I’ve got a good dosa recipe for you here.

Personally I like my curries fiery hot like they’re served in southern India. My daughters don’t like hot curries. So when I’m cooking for myself, this curry is loaded with hot chillies. When I’m making for the kids, the chillies are left out.

This version of the recipe is somewhere in between. Adjust it to your own preferences.

Ingredients for chicken and coconut  curry

Ingredients for chicken and coconut curry

chicken and coconut curry

Dig in!

Chicken and coconut curry

The same curry wrapped up in a homemade dosa.

South Indian Chicken Coconut Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: South Indian
Serves: 6
Ingredients
  • 1 kilo (2lbs) chicken breast meat - skinned and cut into bite sized pieces
  • 2 large Spanish onions
  • 2 red chilli peppers
  • 400ml chopped tomatoes
  • 800ml coconut milk
  • 20 fresh or frozen curry leaves
  • 2 tablespoons vegetable oil
  • Juice of one lemon
  • 2 tablespoons garlic and ginger paste
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • 1½ tablespoons garam masala
  • 1 small bunch of fresh coriander - finely chopped
  • Salt and pepper to taste
Instructions
  1. Place the chicken pieces in a large bowl and mix with the turmeric, lemon juice and a little salt.
  2. Set aside for about 20 minutes.
  3. Meanwhile, heat the vegetable oil in a large wok or pan until bubbling.
  4. Add the curry leaves and the spices and allow to sizzle for about 30 seconds.
  5. Pour in the chopped onions and fry over medium heat until they are translucent and soft. Stir regularly.
  6. When soft, sprinkle a little more salt over the onions. This will help them release some moisture into the sauce.
  7. Now add the garlic and ginger paste along with the chopped chillies.
  8. Pour in the chopped tomatoes and the chicken.
  9. Stir the chicken pieces into the sauce and top up with a little water or chicken stock so that the meat is just covered.
  10. Allow to simmer for about 20 minutes until the chicken is cooked through.
  11. Add the chopped coriander and the coconut milk.
  12. Season with salt and pepper to taste and serve.