Name: Indian Coconut Chicken Curry
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable oil, or more as needed - 3 tablespoons; Brown mustard seeds - ½ teaspoon; Cumin seeds - ½ teaspoon; Dried red chile, broken in half, or more to taste - 1; Asafoetida powder - 1 pinch; Onion, finely sliced - 1 large; Garlic, minced - 2 cloves; Bay leaf - 1 large; Minced fresh ginger root - 1 teaspoon; Ground turmeric - ¼ teaspoon; Fresh curry leaves, or more to taste - 3; Chili powder, or more to taste - ½ teaspoon; Ground black pepper - 1 pinch; Skinless, boneless chicken breasts, cut into large pieces - 1 ¼ pounds; Ground coriander - ½ teaspoon; Coconut milk - 1 cup; Tamarind paste, or more to taste - ½ teaspoon; Salt to taste - ½ teaspoon; Garam masala - 1 pinch; Water, or as needed (Optional) - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Indian Coconut Chicken Curry

1. Vegetable oil, or more as needed - 3 tablespoons

2. Brown mustard seeds - ½ teaspoon

3. Cumin seeds - ½ teaspoon

4. Dried red chile, broken in half, or more to taste - 1

5. Asafoetida powder - 1 pinch

6. Onion, finely sliced - 1 large

7. Garlic, minced - 2 cloves

8. Bay leaf - 1 large

9. Minced fresh ginger root - 1 teaspoon

10. Ground turmeric - ¼ teaspoon

11. Fresh curry leaves, or more to taste - 3

12. Chili powder, or more to taste - ½ teaspoon

13. Ground black pepper - 1 pinch

14. Skinless, boneless chicken breasts, cut into large pieces - 1 ¼ pounds

15. Ground coriander - ½ teaspoon

16. Coconut milk - 1 cup

17. Tamarind paste, or more to taste - ½ teaspoon

18. Salt to taste - ½ teaspoon

19. Garam masala - 1 pinch

20. Water, or as needed (Optional) - 1 cup

How to cook deliciously - Indian Coconut Chicken Curry

1. Stage

Heat vegetable oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.

2. Stage

Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.