Chicken curry with coconut milk, is a south indian style preparation of rich and creamy chicken curry with blend of spices and coconut milk.
Traditional Chicken curry also known as ‘Kuzhambu’ in south India has a coconut milk in it. Chicken Curry is prepared by adding a fragrant blend paste of fresh coconut chunks and fennel and poppy seeds.
This recipe is simplified by using canned coconut milk but not compromising on the flavours of south Indian style of preparation.
Coconut milk adds a nice sweetness to the curry counteracting the spices and bringing a nice balance to the dish. It also adds an extra nutty flavour to the curry without it being too overpowering.
Now lets see how to make it.
Ingredients to make chicken curry
- 3-4 tbsp Oil
- 1 inch cinnamon stick
- 3 no.s cardamon
- 3-4 cloves
- 1 large onion finely chopped
- Salt to taste
- 2 Green Chillies
- 1 small leaf Kalpasi
- 1 tsp ginger paste
- 1 tsp garlic paste
- 600-700 gms Chicken
- 1/4 tsp turmeric powder
- 2 &1/2 tsp coriander powder
- 1 tsp red chilli powder adjust to spice levels
- 2 & 1/2 cups water
- 1/2 can coconut milk
- 2 tsp fennel seeds powder
Chicken curry with coconut milk recipe
In a pressure pan, add oil, once hot add Cinnamon sticks, cloves and cardamon and sauté for 1 min until the flavors infuse in the oil.
Next add in the chopped onions, add a little salt to cook the onions. Next add 2 green chillies chopped in half. Add kalpasi ( this is optional but brings a very good flavour to the dish).
Add in the chicken pieces. (i have used chicken thighs and cut them into medium sized pieces). Next add turmeric powder and mix it well. Add some salt to flavour the chicken pieces.
Add coriander powder, red chilli powder. Mix it all well. Until the powders coat the chicken pieces evenly. Cook for 5 mins on medium flame until the chicken pieces loses its pink.
Next add in the water. I have used 2 and half cups of water. But you can adjust to cover the chicken pieces.
Bring it to a gentle simmer and once you start seeing the bubbles. Close the lid and pressure cook for about 4 whistles. Or until all the chicken pieces are cooked tender.
Once the pressure is released. Add coconut milk. I have used canned coconut milk as it is difficult to find fresh coconut milk in Japan. If you use fresh coconut milk, strain and add about 1/2 cup of thick milk.
Add ground fennel seeds powder. Bring to a gentle simmer for bout 10 minutes.
Turn off the heat and garnish with fresh coriander leaves and serve hot with Dosa , rice or chapathi.