Creamy Coconut Chicken Curry - Framed Recipes (2024)

Try this Indian creamy coconut chicken curry. It has a SPICY kick to it that a spice lover like you will enjoy. Not a spice lover? No problem. You can still enjoy the South Indian-style creamy chicken curry with coconut and cashew nuts. It is easily customizable to make it less spicy to suit your taste.

This recipe is pretty simple - most of the spices and other ingredients are easily available in an Indian pantry or can be sourced from your local Indian grocer.

This recipe is pretty straightforward and can be prepared by a novice cook too.

I have shared a few of our favorite chicken recipes. Don't forget to check them out!

Ingredient Rundown

Full recipe + measurements + video can be found in the recipe card below.

• Chicken
• Oil
• Onion;sliced thin - I have used sweet onions in the video. You can use red onions also.
• Tomato;chopped
• Ginger
• Garlic
• Ground coriander/coriander powder
• Serrano Pepper/Thai pepper/Indian Green Chillies;adjust to taste
• Kashmiri Red Chilli Powder;adjust to taste
• Turmeric Powder/Haldi
• Garam Masala; adjust to taste
• Freshly ground black pepper; adjust to taste
• Curry leaves
• Salt

Grind to a Paste

• Grated coconutfresh/frozen & thawed
• Raw cashew nuts

Equipment

Step By Step Instructions

• Heat oil in the dutch oven/skillet/cooking pot.
• Add ginger and garlic. We add this first so that they get enough time to fry in oil to turn aromatic.
• Now add the sliced onion and cook until they turn translucent. Add the slit green chillies
• Add the spice powders and fry until aromatic. This is the key to a best-tasting chicken curry. The spice powders should be roasted well without burning. Reduce the heat if you think the spices are burning.
• Add tomatoes and cook until they turn soft and oil leaves the sides.
• Add the chicken pieces and stir well to coat the pieces with onion, tomatoes & spice mixture. Cook uncovered for 1 minute or two.
• Cover & cook until the chicken pieces are cooked through and are tender. Stir occasionally. Chicken takes about 25-30 minutes to cook.
• While the chicken is cooking, grind the coconut and cashew nuts with about ¼- ½cup of water to a smooth paste.
• Once the chicken pieces are cooked well, add coconut paste and curry leaves. Bring to boil & remove from heat.
• Serve hot.

Check out these safe food handling tips from FDA

Tips For A Best Tasting Chicken Curry

Use coconut oil for an authentic taste.

Cook on medium heat.

Do not add water while cooking.

You can adjust the spice levels to suit your taste by:

Green Chillies - To make a milder version of the curry, reduce the number of green chilies used. Remove the seeds to make a milder version.

Red Chilli Powder - This is the finely ground red chilli peppers. The heat level of the powder depends on the type of red pepper used. Some are mild and some are super spicy. Know which one you are using. I recommend using Kashmiri red chilli Powder (source from your local Indian grocer or online) or Sweet Paprika. Reduce the quantity used in your dish if you prefer a milder taste.

Garam Masala - This is a spice mix we use in the recipe that adds a lot of warmth and flavor to the dish. This a spice mix consisting of warm spices roasted and then ground to make a fine powder. This adds flavor as well as a little bit of heat. Reduce the quantity used to suit your taste.

Black Pepper - We also use freshly ground pepper. Again, to control the heat, reduce the quantity.

We also use coconut ground with a few cashew nuts to finish off the curry. This reduces the heat level in the curry. Before adding the coconut paste, taste the curry (do not taste raw meat :)). If you find it spicy, then increase the quantity of coconut and cashew nuts. The curry might be slightly runny initially but will thicken on cooling down.

Spice lover? If you want to increase the heat/spice level, add more red chilli powder, garam masala, and green chillies. You can also grind green peppers along with coconut & cashew nuts for kicker heat. 🙂

Bone-In Or Boneless Chicken?

Either would work. My family prefers boneless and hence that is what I use at home. This recipe is from my mother-in-law and she always uses bone-in chicken. We use skinless chicken.

Just make sure that you have cut the chicken pieces into 1-inch pieces.

If you are using chicken thighs for the recipe, trim off the excess fat.

Serving Suggestions

This is South Indian curry, specifically from the Kerala Cusine with its use of coconut to impart the creaminess.

This is best paired with ghee rice, saffron rice, and even a bowl of simple steamed rice.

I have a jeera rice recipe shared that I make in Instant Pot and comes together quickly. This creamy coconut curry is tasty with the jeera rice

Try this with some warm homemade/store-bought naan and enjoy every bite. Want to make some unleavened wheat flour bread at home? Try this Chappati recipe and serve it with this South Indian Style Chicken curry.

Leftovers?

Leftovers can be stored in an airtight container and stored in the refrigerator. This chicken curry would last for 2-3 days. Reheat the required quantity either using a microwave or on stovetop.

The curry will thicken on cooling. If you prefer, add a little water to adjust the consistency while reheating.

Time Saving Tips

• Mince ginger & garlic ahead of time. Refrigerate until ready to use.
• Ask your butcher if they can cut the chicken pieces for you. :).
• Grind coconut while the chicken is cooking.
• Since you can store this curry in an airtight container for 2-3 days, make the curry ahead of time and reheat as required.