January 26, 2022
May 18, 2019


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Coconut bird curry recipe – a brief and easy cook curry recipe with coconut, onions, tomatoes, and spices. best weekend Indian chicken recipe.

I hardly ever make chicken curry however after I do, I usually cross for the clean alternatives – both this coconut chicken curry recipe or my famous chicken curry with coconut milk, one of the maximum pinned recipes from fit for human consumption lawn on Pinterest!

Coconut primarily based curries are my old flame, partly due to the fact i am from Kerala and, you realize, we love our coconut but also because they may be simply so versatile. you could serve this with rice, dosa, appam, chapati, you call it!

after I make this coconut fowl curry and it turns out simply right, i am secretly happy TH is vegetarian and i get to preserve the leftovers for a few days and add a bit to my meals. There, I stated it. i am a chunk evil.

shifting on.

if you are a novice prepare dinner and want an clean chicken curry, this will be it. It involves grinding however you can use a spice jar, blender, chopper, some thing you have got in hand, to quickly grind the coconut and the relaxation is certainly simple. I regularly buy pre-cubed fowl breast and the coconut chook curry is ready in underneath 30 minutes. total win.


  • 300 grams chicken breast, cubed
For marinade:
  • 1 tsp ginger garlic paste, preferably fresh
  • ½ tsp Kashmiri chilli powder (gives more colour without the heat)
  • ¼ tsp turmeric powder
  • ¼ tsp salt (or to taste)
For the curry
  • ¼ cup grated coconut (fresh or frozen, thawed)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 star anise
  • A small piece of cinnamon
  • 3-4 cardamom pods
  • 1 cup finely chopped onions
  • 2-3 green chillies (adjust to taste)
  • 1-2 tsp coriander powder
  • ¼ cup chopped tomatoes
  • A few curry leaves (optional)
  • 3 tbsp chopped coriander leaves, for garnish
  • Salt as needed


  1. Clean and place the chicken pieces in a bowl
  2. Add the ingredients for the marinade and sprinkle was as needed
  3. Mix well and set aside
  4. In a pan, heat the oil and add the cumin seeds, star anise, cardamom pods, and cinnamon
  5. Roast for a minute or until the spices crackle and turn fragrant
  6. Add the chopped onions and green chillies and saute until light golden brown
  7. Now add the coriander powder and fry for 2 minutes
  8. Then add the chopped tomatoes and curry leaves (if using)
  9. Cook until the tomatoes turn soft and mushy without adding any water
  10. In the meantime, dry roast the coconut unlight lightly browned. This step is optional, you can just grind the coconut as is and add to the curry, but I like to do it to bring out the coconut flavour a bit more
  11. Grind the coconut with enough water to make a smooth paste
  12. Now add the marinated chicken pieces to the onion tomato mixture along with the ground coconut paste
  13. Mix well, add a cup of water, and cook covered on low flame for 10-15 mins or until the chicken pieces are tender
  14. Once done, uncover, add more water if needed for more gravy, add salt as required, garnish with coriander leaves and mix again
  15. Serve hot with rice or any other main as you prefer
  16. All done!
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