The sweetness of coconut milk, the nuttiness of desiccated coconut and the delicious chicken pieces - makes this recipe a super-awesome weeknight or weekend meal.
Wash the chicken pieces and marinate it with salt, pepper, and turmeric. You can refrigerate it overnight if you got time. Or else just keep it covered with a lid in the fridge for at least an hour or two.
Pressure cook the chicken until they are soft and tender.
In a skillet add some vegetable oil and saute dried bay leaves, dried red chilies, chopped red onions, garlic, and ginger until they turn fragrant.
To this add Tumeric Powder, Cumin Powder, Coriander Powder, Cayenne Pepper, and Brown Sugar. Mix well until combined and add some Chicken Stock to cook the spices and cook them until it all turns mushy and fragrant. Keep adding the stock slowly and keep stirring.
Now add the Coconut Milk along with Chicken Pieces and leftover Chicken stock. Cook until well combined and starts to boil. Once it starts to boil add the desiccated coconut into the curry and mix well. Also, add the ground cinnamon and ground nutmeg at this point and mix well.
Top with fresh cream and parsley leaves. Serve with hot white rice or buttered naan bread.
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Nutrition
Nutrition Facts
Creamy Chicken Coconut Curry Recipe
Amount Per Serving
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.
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