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Chicken Curry with Coconut Milk


  Chicken Curry with Coconut Milk

Chicken Curry with Coconut Milk

For those who love a good , creamy coconut milk chicken curry, you can adapt this to your regional preferences.

I found that by just changing the  chicken masala or ready made meat curry powder this curry gives a blast of flavor in all sorts of dimensions!

When I am in the mood for an Asian Fare I use my favorite brand of Asian Meat powder like ‘Babas Meat Curry Powder Or Earthen Pot’. Sometimes I use regional meat curry powders from India – ‘Eastern’, ‘Kitchen King’ , ‘Everest’ etc…

And sometimes ‘A thai Green curry Paste’ will replace my  2 spoons of meat curry powder. Its all good! Just experiment with those 2 spoons of powder or paste. A very versatile Chicken Curry with Coconut Milk!


Chicken Curry with Coconut Milk


  • creamy coconut chicken curry 1
  • 1 kg/2.2 lbs Chicken, without skin- cleaned and cut into medium sized pieces
  • Juice of 1 small yellow lime
  • 4 medium or small onion, sliced
  • 3 Tbsp of garlic, chopped finely
  • 2 Tbsp of Ginger, Julienned.
  • 2 mild, long green chillies, sliced
  • 2 Tbsp + 1 tsp mild chili powder
  • 3 Tbsp Coriander Powder
  • 2 Tbsp Meat curry powder of choice like ‘BABAS’ or equal portion of curry spice paste
  • 2 handfuls of curry leaves
  • 4-5 Tbsp oil
  • 2 ½ cups thin coconut milk
  •  ½ cup thin coconut milk
  • coriander/cilantro leaves for garnishing


  • Rub the chicken with a Tbsp of vinegar for a minute  and rinse thoroughly. This removes any ‘poultry‘  smell which might affect the aroma of this curry.
  • Marinate the chicken with the lime juice, 1 tsp salt and 1 tsp of the chili powder for a while.
  • creamy coconut chicken curry 2
  • Heat oil in a wide mouthed pot/pressure cooker. Add the curry leaves.
  • When they splutter, add the garlic and ginger. Stir till just softened and add the onion and green chili.
  • Saute well 2-3 minutes till the onion mixture has reduced to a thick mixture and achieved a golden color.
  • Now add all the spice powders  and stir quickly on low heat, sprinkling water so that it wont burn till aromatic.
  • creamy coconut chicken curry 3
  • Add the marinated chicken pieces and toss around in this spiced mixture for a while to give the chicken a crisp coating. When the chicken is evenly cooked all over(just a bit) add  the THIN coconut milk and enough salt  to taste. Bring to simmer. Cover and cook till the chicken is tender OR pressure cook till the 3rd steam whistle.
  • Open. Add the thick coconut milk, stir well and bring back to a simmer. Remove from heat.
  • Garnish with Cilantro

 Chicken Curry with Coconut Milk

Did you enjoy our  Chicken Curry with Coconut Milk ?

  • You may like to add some potatoes to the curry to help extend the dish. Potatoes are great in this curry.
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