Coconut Chicken Masala

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

The Coconut Chicken Masala recipe is a must-try for anyone who loves the warm and aromatic flavours of Indian cuisine. The coconut-based gravy is the perfect complement to the chicken, adding a rich and creamy element to satisfy your cravings. Enjoy with some freshly baked naan or fluffy basmati rice.


3 Servings
  • 500g
    Chicken (curry cut pieces)
  • 4tbsp
  • 3tbsp
    Coconut (fresh)(grated)
  • 1tsp
  • 1/2tbsp
    Coriander Powder
  • 1/2tsp
    Cumin Powder
  • 1/2tsp
    Red Chilli Powder
  • 1tsp
    Kashmiri Chilli Powder
  • 1/3cup
  • 1
    Bay Leaf
  • 1
    Cinnamon Stick (small piece)
  • 1/2tsp
    Black Mustard Seed
  • 2
    Green Cardamom Pods
  • 1cup
    Onion (finely chopped)
  • 2
    Green Chilli (finely chopped)
  • 1/2tbsp
    Ginger Garlic Paste
  • 3/4cup
    Tomato Puree
  • 1cup
  • 1/2tsp
    Garam Masala
  • 1/2tsp
    Kasuri Methi (dried fenugreek leaves)
  • 3sprig
    Curry Leaves


  1. Wash and pat dry chicken pieces.

  2. Add curd, grated fresh coconut, salt, coriander powder, cumin powder, red chilli powder, and kashmiri chilli powder in a mixing bowl. Mix everything well to form a smooth paste. Keep it aside.

  3. Heat oil in a heavy-bottomed wok/pan over medium to high heat.

  4. Add bay leaf, cinnamon stick, black mustard seeds and green cardamom pods to the hot oil. Fry until the mustard seeds start to crackle.

  5. Add the finely chopped onions and green chillies to the pan. Fry until the onions turn slightly pinkish and soft. Add water to prevent the onions from sticking to the wok's bottom.

  6. Add ginger garlic paste to the wok and cook for another minute.

  7. Add tomato puree and mix well. Cook for 3-4 minutes until the tomato puree thickens and the oil separates from the mixture.

  8. Add the chicken pieces and cook for 4-5 minutes or until the chicken pieces have lightened in colour. Stir occasionally in intervals.

  9. Add the curd mixture. Mix well to combine and cook for 3-4 minutes.

  10. Add water to the wok and bring it to a boil. Reduce the heat to low and add curry leaves. Cover the wok with a lid and cook it for 15-20 minutes or until the chicken is tender.

  11. Add kasuri methi and garam masala and mix well. Taste and adjust seasoning as required.

  12. Turn off the flame and let the chicken curry rest for a few minutes before serving.

  13. Garnish with fresh coriander leaves and serve hot with rice, roti or naan.

Tips & Tricks

  1. You can adjust the consistency of the gravy by adding water or cooking it for a longer time to reduce the liquid and thicken it up.

  2. You can adjust the amount of chilli powder and green chillies according to your taste preferences.

  3. You can use desiccated coconut instead of fresh coconut in this recipe.

  4. The number of servings will depend on the quantity of the dish served.

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Recipe by

Leena Kohli


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