Creamy Coconut Chicken Curry Recipe
Image by Banglar Rannaghor via Youtube
This coconut chicken curry recipe by Banglar Rannaghor has the perfect blend of creaminess and spiciness. It’s warm, filling, and bursting with flavors. There are different types of spices in this recipe, and the coconut complements well with them! You can serve it with rice or some fresh vegetables. Read on or watch the video below for full instructions.
Ingredients
- 1.1 lb of boneless chicken thigh
- 1 cup of coconut milk
- 3 tablespoons of cooking oil
- 1/2 cup of sliced onion
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 teaspoon of green chili paste
- 3 to 4 tablespoons of coriander
Spices:
- 1/2 teaspoon of black mustard seeds
- 1 bay leaf
- 3 pieces of cardamom
- 3 pieces of dry red chili
- 1 teaspoon of cumin
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- salt to taste
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Instructions
Step 1:
Add 3 tablespoons of cooking oil in a pan, followed by 1/2 teaspoon of black mustard seeds, 1 bay leaf, 3 pieces of cardamom, 3 pieces of dry red chili, and 1 teaspoon of cumin. Cook for a few seconds, then add 1/2 cup of sliced onion. Saute until translucent over medium-high heat.
Step 2:
Add 1 teaspoon of garlic paste, 1 teaspoon of ginger paste, salt, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala. Mix and cook for a few seconds, then add a bit of water and 1 teaspoon of green chili paste. Saute until fragrant over medium-high heat. You can add more water if the sauce is too thick.
Step 3:
Add the boneless chicken thigh and mix until the sauce is well incorporated. Let it cook for 15 minutes.
Step 4:
Add the coconut oil and salt to the chicken. Mix until well incorporated, then cook for another 10 minutes over medium heat. Next, add 3 tablespoons of chopped cilantro. Serve and enjoy with rice or vegetables!
