Fragrant Indian Coconut Chicken Curry

Heady with Cloves & Cinnamon this Fragrant Indian Coconut Chicken Curry also packs a punch of chili to get the blood racing, which of course you could tone down

Heady with Cloves & Cinnamon this Fragrant Indian Coconut Chicken Curry packs a punch of chili to get the blood racing, which of course you could tone down

Fragrant Indian Coconut Chicken Curry.

An Indian Coconut Chicken Curry with coconut usually equates to something similar to a korma in the UK. In general, a curry for people that don’t like curry.

Although when done properly a chicken korma is delicious, and oddly contains no coconut!

This Coconut Chicken Curry goes in for coconut in a big way!  Both freshly grated coconut and coconut milk are used here. I even cook in coconut oil but that is completely optional.

Alongside the coconut, we have the really fragrant and distinct flavours of both cinnamon and cloves. These are joined with the more expected spices of fenugreek, turmeric and chili.

We also have a generous helping of some wonderful garam masala.

Heady with Cloves & Cinnamon this Fragrant Indian Coconut Chicken Curry packs a punch of chili to get the blood racing, which of course you could tone down

What is Garam Masala?

I usually make my own garam masala, it is nothing more than a mix of spices. Very similar to Zaatar, Cajun Spice or even Pumpkin Spice.

There as many variations of it as there are people, so use which ever version you like whether it be shop bought or home made.

For those of you who like to make their own spice blends then this is my Garam Masala Recipe.

  • 1 Cinnamon Stick.
  • 1/2 Tbsp Black Pepper.
  • 1 Tbsp Cumin Seeds.
  • 1 Tbsp Coriander Seeds.
  • Seeds from 10 Cardamom pods.
  • 1 Tsp Whole Cloves.
  • Whole Nutmeg.

Simply toast off your spices in a dry pan and then grind to a powder and store in an airtight container.

I like to keep my  Garam Masala recipe pretty basic and use it to temper dishes either during or after cooking.

The simplicity means that it works perfectly in dishes as varied as my Tandoori Fish as well as my Duck Tikka Masala.

Heady with Cloves & Cinnamon this Fragrant Indian Coconut Chicken Curry packs a punch of chili to get the blood racing, which of course you could tone down

How to make Coconut Chicken Curry.

The methodology for this chicken curry really is very simple. Chuck some stuff in a pan and stir, add a bit more and stir, you see where this is going?

There are no crazy chefs skills involved here, just a little bit of time. However, there is plenty of downtime in the cooking. Which means you can crack open a beer and relax.

Or even crack open a beer and make some chapati which are the perfect side bread to this fragrant coconut chicken curry!

It is difficult to make rustic food like this look pretty, however, I promise you that this tastes wonderful. It is creamy and indulgent but full of levels of flavour and packs a tidy little punch of chili.

You can, of course, you can tone down the chili if you wish. Although the coconut milk and fresh coconut both do a great job at tempering that initial punch.

Don’t forget if you do try any recipes I would love to hear your thoughts and be even more delighted for you to share your pictures.

Heady with Cloves & Cinnamon this Fragrant Indian Coconut Chicken Curry packs a punch of chili to get the blood racing, which of course you could tone down
Fragrant Indian Chicken Curry with Coconut

Fragrant Indian Chicken Curry with Coconut

Yield: 2 Servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Heady with Cloves & Cinnamon this Fragrant Indian Coconut Chicken Curry packs a punch of chili to get the blood racing, which of course you could tone down

Ingredients

  • 150 g Onion, Half finely sliced the other half roughly chopped
  • 4 Cloves Garlic
  • 30 g Ginger, Peeled
  • 25 g Coconut Oil
  • 1 Stick Cinnamon, 7cm
  • 1 Tsp Garam Masala
  • 1/8 Tsp Ground Cloves
  • 1 Tsp Ground Turmeric
  • 1 Tsp Kashmiri Chili Powder
  • 1/4 Tsp Ground Fenugreek
  • 1/8 Tsp Salt
  • 2 Dried Chile
  • 350 g Skinless Chicken Thighs
  • 75 g Fresh Coconut
  • 125 g Coconut Milk

Instructions

  1. Place the roughly chopped onion, ginger and garlic into a blender and blitz to a paste, adding water as necessary
  2. Add the coconut oil to a pan over a medium heat and melt and then add the cinnamon and fry for a minute or two until it becomes fragrant
  3. Add the sliced onion to the pan and fry until golden, approximately 10 minutes
  4. Add the garam masala, cloves, turmeric, chili powder, salt and fenugreek to the onions and stir for 30 seconds to incorporate
  5. Add the onion, ginger and garlic paste along with a whole dried chili and fry until golden approximately 5 minutes
  6. Add the chicken to the mix and cook for 5 minutes
  7. Add the grated coconut and coconut milk and cook for a further 15 minutes adding little water if required or until the chicken is cooked

Notes

Serve with boiled rice and a chapati or several.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 742 Total Fat: 53g Saturated Fat: 38g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 214mg Sodium: 515mg Carbohydrates: 27g Fiber: 7g Sugar: 9g Protein: 48g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

10 thoughts on this Recipe:

  1. Curry is my favorite and I tried curry dishes but never tried this one. By the look of the images this is more delicious and I will saved this for tomorrow. Thank you..

  2. Oh my !! Brian, you hit me hard with this curry. Absolutely mind blowing I must make a curry tonight or else and this is definitely on the priority list.
    I love the chapatis, do you make those as well, do you have a recipe for them? Beautiful pictures too! Waw!!! ??

  3. Hey, I’m trying to make this recipe right now and I noticed it says “add cinnamon” to the ghee, but the ingredients list never mentioned how much cinnamon. How much cinnamon should go in the ghee?

    • Wow quite an oversight, it is one stick of Cinnamon, approx 7cm long.

      Thanks for bringing it to my attention and sorry πŸ™‚

      • No problem! I made it right now (sans cinnamon though) and it came out very nicely. Just the right amount of spice! Thanks for posting it πŸ™‚

        • Glad you enjoyed… I try and catch stuff like this and usually couble check a few times but being so close to the recipe means you read things that are not necessarily there, particularly with a recipe you know very well πŸ˜‰

  4. Hi Brian, just stumbled on your blog and this chicken curry sounds so wonderfully aromatic and flavorful! I have an affinity to Indian food – my mom loves using tons of the fiery red Kashmiri Chili powder in her curries – and I am betting this is totally delicious.

    • Thanks Shasi… I love Indian food and this really was a bit of a triumph πŸ™‚

      I’ll pop over and take a poke around your site for some inspiration some time in the next couple of days.

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