Creamy Coconut Chicken Curry

Creamy Coconut Chicken Curry

This Nariyal Chicken recipe is a rich and flavorful Indian dish featuring tender chicken simmered in a creamy coconut gravy. Perfect for family dinners or special occasions, this easy to follow recipe brings a delicious tropical twist to traditional chicken curry.

Description

Nariyal Chicken, also known as Creamy Coconut Chicken Curry, is an Indian delicacy loved for its creamy and slightly sweet coconut flavor combined with aromatic spices. This dish, originating from southern India where coconut is a staple ingredient, brings together the richness of coconut milk with a blend of spices. It offers a wonderful combination of tender chicken and a lusciously thick curry that pairs well with rice or roti. In this recipe, you’ll learn how to make Creamy Coconut Chicken Curry from scratch, including the key spices and steps that make it unique. This step by step guide will help even beginners create an authentic Nariyal Chicken dish.

Ingredients

For the Chicken Marinade

500 grams boneless chicken, cut into medium sized cubes
1/2 cup plain yogurt
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste

For the Coconut Curry

2 tablespoons coconut oil (or vegetable oil)
1 large onion, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 green chili, slit lengthwise
1 large tomato, finely chopped
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
Salt to taste
1 cup coconut milk
1/4 cup grated fresh coconut (optional, for extra creaminess)
Fresh coriander leaves for garnish

Instructions

Marinate the Chicken
- In a large bowl, combine the chicken pieces, yogurt, turmeric powder, red chili powder, and a pinch of salt.
- Mix well to coat the chicken evenly, cover, and set aside for at least 15 minutes while you prepare the other ingredients. This step helps tenderize the chicken and allows the spices to infuse.
Prepare the Coconut Curry Base
- In a large pan, heat the coconut oil over medium heat. Add cumin and mustard seeds and let them sizzle until they start to pop.
- Add the chopped onions and sauté until they turn golden brown. This step is essential to build a deep flavor for the curry.
- Stir in the ginger and garlic pastes and cook for 2-3 minutes, until the raw aroma disappears.
- Add the slit green chili and chopped tomatoes, stirring well. Cook until the tomatoes break down and form a thick paste.
Add the Spices
- Sprinkle coriander powder, garam masala, and salt over the tomato onion mixture, stirring well to combine.
- Cook for an additional 2 minutes to allow the spices to release their flavors, giving the curry a rich aroma.
Add the Marinated Chicken
- Add the marinated chicken to the pan, stirring well to coat it with the spice mixture.
- Sear the chicken for 5-7 minutes until it turns opaque and slightly golden. This step enhances the flavor by searing the exterior.
Add Coconut Milk and Simmer
- Pour in the coconut milk, stirring to blend it into the curry base. Optionally, add grated coconut for an extra layer of creaminess.
- Reduce the heat to low and let the curry simmer for 15-20 minutes until the chicken is fully cooked and the gravy has thickened.
Garnish and Serve
- Once the chicken is tender and the curry has a creamy consistency, turn off the heat.
- Garnish with fresh coriander leaves, and serve hot with steamed rice or roti.

Notes

Spiciness: Adjust the green chili and red chili powder according to your preferred spice level.
Coconut Milk: For a thicker curry, use full fat coconut milk. Light coconut milk will result in a lighter curry.
Optional Add ins: You can add a teaspoon of crushed black pepper for a subtle kick or a dash of lemon juice for brightness.
Serving Suggestions: This curry pairs exceptionally well with steamed basmati rice or naan.