Chicken Curry with Coconut Milk | Thengai paal chicken kuzhambu recipe with step by step pictures and instructions. Learn how to make chicken curry with coconut milk. Chicken is spiced and cooked in thick coconut milk. I sometimes grind coconut and use as such but coconut milk always adds rich and delicious taste to curry. We can do lot of variations to this base curry by adding cashews, red chillies, fennel seeds or pepper while grinding.

If you use canned coconut milk or coconut milk powder this curry can be prepared quickly within 30 minutes.We like to add potatoes to chicken curry. Whenever we get chicken, my mom take most of the boneless pieces for making gravy or fried items and use the rest of the chicken with bones and potatoes to make curry. 

Do try and let me know your feedback. You can also try the below recipes.

Chicken keema Dosa

Andhra Style Chicken Curry

Pepper Chicken

Chicken Popcorn

Easy Chicken Curry

Easy Chicken fry

Serves 3-4

515

Chicken Curry with Coconut Milk | Thengai paal chicken kuzhambu

Chicken is spiced and cooked in thick coconut milk

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

• Oil 1 tbsp
• Fennel seeds 1/2 tsp
• Onions 2 medium
• Tomato 1
• Ginger garlic paste 1 tbsp
• Chicken 300 grams
• Potato 2
• Red chilli powder 1 tbsp
• Coriander powder 2 tbsp
• Turmeric powder 1/2 tsp
• Cumin powder 1/2 tsp
• Garam masala 1 tsp
• Salt as required
• Thick Coconut milk 1 cup

Instructions

1. Cut clean and wash the chicken.
2. Peel the skin of potatoes and cube them
3. Heat oil and temper with fennel seeds.
4. Once it browns add the finely chopped onions and saute for 2 minutes
5. Then add ginger garlic paste and saute till raw smell goes.
6. Add the chopped tomatoes and saute till mushy.
7. Then add the chicken pieces and give a quick saute
8. Now add all the masala powders along with salt
9. Add water and allow it to boil for 5 minutes.
10. Then add the cubed potatoes
11. Allow it to boil till potatoes and chicken is cooked.
12. Add the thick coconut milk and when it comes to boil switch off the flame
13. Garnish with coriander leaves and serve hot.
14. Yummy Chicken curry is ready.

Notes

You can use coconut milk powder 1/2 cup for this recipe. Mix it with water and use it

You can also use canned coconut milk

You can extract thin coconut milk after extracting thick one and use instead of water.

You can grind cashews or onions/tomatoes to increase the thickness of the gravy.

Nutrition

Calories

515 cal

Fat

29 g

Carbs

31 g

Protein

35 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

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How to make chicken curry with step by step pictures

Cut clean and wash the chicken.

Peel the skin of potatoes and cube them

Heat oil and temper with fennel seeds.

Once it browns add the finely chopped onions and saute for 2 minutes

Then add ginger garlic paste and saute till raw smell goes.

Add the chopped tomatoes and saute till mushy.

Then add the chicken pieces and give a quick saute

Now add all the masala powders along with salt

Add water and allow it to boil for 5 minutes.

Then add the cubed potatoes

Allow it to boil till potatoes and chicken is cooked.

Add the thick coconut milk and when it comes to boil switch off the flame

Garnish with coriander leaves and serve hot.

Yummy Chicken curry is ready.

Serve it with rice or any tiffin items.