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South Indian Style Coconut Chicken

South Indian Style Coconut Chicken – This dish is creamy, yummy, colourful, tasty and healthy. I serve it with coconut milk rice which just takes it to another level. 

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South Indian Style Coconut Chicken

This throw it al in one pot south indian style coconut chicken is one of our favourite recipes and is a regular meal in our house. It is pretty versatile too. You can add vegetables into the curry too or make it entirely vegetarian. Entirely up to you!

Like 99% of indian curries, this one is pretty simple to make. It goes a little something like this..

Base ingredients – Simmer

Another layer of ingredients, stir and simmer

Final ingredients.. stir and simmer

Cover and simmer..

That is basically every curry ever and a lot of them have the same exact base. Sometimes I make this curry base for the week so I don’t have to faff about all week making the same base over and over again. That is if the week is going to be all about curries. 

I am aware that this isn’t the best looking curry on my site..but it is delicious and a recipe you will have on repeat. Other curry recipes on the site include:

South Indian Style Egg Curry

Classic Boneless Chicken Curry

Chicken, Pepper and Yoghurt Curry

Aubergine Curry

..and the list goes on.

If you do make this recipe, please feel free to message me or comment below. I LOVE hearing from you and as I have mentioned before, your DM messages really shape the content on this site and lets me know what you are loving. As well as the recipes this month, I have had a load of messages about my Self Love and Podcast posts on my insta stories and I will continue to share those with you guys because  I am so happy to learn that they are really helping some of you.

South Indian Style Coconut Chicken

South Indian Style Coconut Chicken - This dish is creamy, yummy, colourful, tasty and healthy. It is also a really quick meal to make. I serve it with coconut milk rice which just takes it to another level. 

Course Dinner
Cuisine South Indian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

Marinaded Chicken

  • 8 Chicken Thighs and Legs (mixed) Skinless
  • 1 tbsp Lemon Juice
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Masala

  • 1 tbsp Oil
  • 1 Onion diced
  • 5 cloves Garlic crushed
  • 1/2 inch Ginger grated
  • 2 Green Chillies slit (optional)
  • 2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Madras Curry Powder
  • 1/2 tsp Garam Masala
  • 400g tin Coconut Milk
  • 2 sprigs Curry Leaves

Instructions

  1. Marinate chicken with the marinating ingredients and set aside for at least 30 to 45 mins.

  2. Heat oil in a pan, add onions and saute for 7 - 10 minutes until a dark golden brown.

  3. Add ginger, garlic, green chilli and saute for 2 minutes.

  4. Add the marinated chicken and saute on high for 2 - 3 minutes. 

  5. Add the cumin, coriander, red chilli and turmeric powders and mix well.  Cover and cook on very low heat for 15 minutes. Check in between and add a couple of tablespoons of water if need be. 

  6. Add the madras curry powder and garam masala and cook for a further 5 minutes before pouring in the coconut milk. 

  7. Mix well and season. When the coconut milk begins to bubble cover and simmer for 5 mins. 

  8. In a small pan over low heat, dry fry the curry leaves until they release their aroma and add to the chicken. Remove the chicken from the heat and serve with coconut rice or roti/naan.

 

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