Meal Prep · Indian
Coconut Chicken Curry (South Indian Style)
A creamy, aromatic South Indian chicken curry bursting with coconut flavor and traditional spices.
Ingredients
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Step-by-step- Heat coconut oil in a large pot or Dutch oven over medium heat. Add mustard seeds and fenugreek seeds (if using); let them splutter.
- Add curry leaves and green chilies, sauté for 30 seconds until fragrant.
- Add chopped onion and cook until softened and translucent, about 5-7 minutes.
- Stir in ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
- Add turmeric powder, coriander powder, cumin powder, and black pepper powder. Sauté for 1 minute until aromatic, adding a splash of water if spices start to stick.
- Add tomato puree (or chopped tomatoes) and cook until the oil starts to separate from the mixture, about 5-7 minutes.
- Add the chicken pieces and salt. Mix well to coat the chicken with the spice mixture. Cook for 5-7 minutes until the chicken is lightly seared.
- Pour in the coconut milk and 1/2 cup water. Bring the curry to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and tender.
- Taste and adjust seasoning if necessary. Garnish with fresh chopped coriander leaves before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 30 g |
| Fat | 30 g |
| Carbohydrates | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. Ensure it cools completely before refrigerating.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave in short bursts, stirring in between, until hot.
Chef’s Corner
- For a richer flavor, toast whole spices (like coriander and cumin seeds) and grind them fresh instead of using pre-ground powders.
- Adjust the amount of green chilies to control the spice level. For a milder curry, deseed the chilies or use fewer.
- Using full-fat coconut milk is key for a creamy, authentic texture and flavor. Avoid light coconut milk for this recipe.
