Nariyal Chicken Recipe

Nariyal Chicken Recipe

This Nariyal Chicken Recipe combines tender chicken with rich, creamy coconut flavors, creating a delectable dish that’s full of authentic Indian flair. A blend of spices with a coconut base transforms this dish into a comforting and satisfying meal perfect for family dinners or special occasions.

Description:

The Nariyal Chicken Recipe is a unique Indian dish where succulent chicken pieces are cooked in a creamy, coconut based gravy flavored with Indian spices. “Nariyal” means coconut in Hindi, and as the name suggests, this recipe is heavily influenced by the tropical and nutty taste of coconut, making it popular in regions like Kerala and Goa. With a subtle heat from green chilies and the earthy aroma of spices like cumin, coriander, and turmeric, this dish offers an explosion of flavors in every bite.

This Nariyal Chicken Recipe is easy to make at home, requiring minimal prep time while offering a lavish taste that’s sure to impress. The base is made by blending fresh coconut with garlic, ginger, and spices, creating a velvety texture that absorbs into the Nariyal Chicken Recipe, keeping it moist and flavorful. Garnished with fresh coriander leaves, this dish pairs perfectly with steamed rice, naan, or roti, making it a versatile addition to any Indian meal spread.

Whether you’re a fan of traditional Indian dishes or looking to try something new, this recipe is bound to be a hit with everyone at the table.

Ingredients:

Chicken : 500 grams, cut into medium sized pieces
Fresh Coconut : 1 cup, grated or shredded
Onion : 1 large, finely chopped
Green Chilies : 2, slit
Ginger Garlic Paste : 1 tablespoon
Coriander Powder : 1 teaspoon
Turmeric Powder : ½ teaspoon
Cumin Seeds : ½ teaspoon
Mustard Seeds : ½ teaspoon
Curry Leaves : 8-10
Coconut Oil : 2 tablespoons (for authentic flavor)
Coriander Leaves : 2 tablespoons, chopped (for garnish)
Salt : to taste
Water : as required
Optional : 1 teaspoon of red chili powder for added spice

Instructions:

Prepare the Coconut Paste: In a blender, combine the grated coconut, ginger-garlic paste, and ½ cup of water. Blend until it forms a smooth, creamy paste. Set aside.
Cook the Chicken: Heat coconut oil in a deep pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter. Add curry leaves and let them sizzle for a few seconds, releasing their aroma.Add the chopped onions and green chilies, sautéing until the onions turn golden brown. This should take about 3-4 minutes.
Add Spices and Chicken: Stir in the coriander powder, turmeric powder, and red chili powder (if using). Mix well to coat the onions with spices. Add the chicken pieces, season with salt, and sauté until they are lightly browned on all sides. This helps the chicken absorb the spices and adds depth to the flavor.
Incorporate Coconut Paste: Pour the prepared coconut paste over the chicken. Mix well, ensuring all the chicken pieces are coated with the coconut paste.
Simmer and Cook: Add about ½ to 1 cup of water, adjusting based on the desired thickness of the gravy. Bring the mixture to a boil, then lower the heat and cover the pan. Let the chicken simmer for about 20-25 minutes until it’s cooked through and tender. Stir occasionally to prevent sticking.
Finish and Serve: Once the chicken is cooked and the oil starts separating from the gravy, taste and adjust salt if needed. Garnish with freshly chopped coriander leaves.
Serve Hot: Serve your Nariyal Chicken with steamed rice, naan, or roti for a complete, flavorful meal.

Notes:

Adjust Spice Level: To control the heat, add or reduce green chilies and red chili powder according to preference.
Alternative for Coconut: If fresh coconut isn’t available, you can substitute with coconut milk, though the texture and flavor will vary slightly.
Storage: This dish keeps well in the refrigerator for up to 2 days. Reheat over low heat to avoid separating the coconut oil.