Coconut Chicken Masala

User profile image
Leena Kohli (@leenakohli)

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....

Coconut Chicken Masala recipe
Prep Time
10min
Cook Time
25min
Total Time
35min

Ingredients

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

How to make Coconut Chicken Masala

  1. Step 1

    Wash and pat dry chicken pieces.

  2. Step 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.

    Step 1.1: Add curd, grated fresh coconut, salt, coriander powder, cumin powder, red chilli powder, and kashmiri chilli powder in a mixing bowl
    Step 1.2: Add curd, grated fresh coconut, salt, coriander powder, cumin powder, red chilli powder, and kashmiri chilli powder in a mixing bowl
  3. Step 3

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

  4. Step 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. Step 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.

    Step 1.1: Add the finely chopped onions and green chillies to the pan
    Step 1.2: Add the finely chopped onions and green chillies to the pan
  6. Step 6

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

    Step 1.1: Add ginger garlic paste to the wok and cook for another minute
  7. Step 7

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

    Step 1.1: Add tomato puree and mix well
  8. Step 8

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

    Step 1.1: Add the chicken pieces and cook for 4-5 minutes or until the chicken pieces have lightened in colour
    Step 1.2: Add the chicken pieces and cook for 4-5 minutes or until the chicken pieces have lightened in colour
  9. Step 9

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

    Step 1.1: Add the curd mixture
    Step 1.2: Add the curd mixture
  10. Step 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.

    Step 1.1: Add water to the wok and bring it to a boil
    Step 1.2: Add water to the wok and bring it to a boil
  11. Step 11

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

    Step 1.1: Add kasuri methi and garam masala and mix well
  12. Step 12

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

  13. Step 13

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

Nutrition (per serving)

Calories

621.7kcal (31.08%)

Protein

46.3g (92.66%)

Carbs

27.0g (9.82%)

Sugars

4.7g (9.34%)

Healthy Fat

30.0g

Unhealthy Fat

8.3g

% Daily Value based on a 2000 calorie diet

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.

FAQS

  1. How do I make Coconut Chicken Masala step by step?

    To make Coconut Chicken Masala, start by marinating chicken pieces with curd, grated coconut, and spices. Heat oil in a pan, add whole spices, and sauté onions and green chilies until soft. Incorporate ginger garlic paste and tomato puree, cooking until thick. Add the marinated chicken and cook until lightened in color. Combine with water, curry leaves, and simmer until the chicken is tender. Finish with kasuri methi and garam masala, then serve with rice or naan.

  2. Is Coconut Chicken Masala suitable for a gluten-free diet?

    Yes, Coconut Chicken Masala is gluten-free as it primarily uses chicken, spices, and coconut. Just ensure that any side dishes, like naan or rice, are also gluten-free if you're serving them alongside.

  3. What can I substitute for fresh coconut in Coconut Chicken Masala?

    If you don't have fresh coconut, you can use unsweetened desiccated coconut or coconut milk as a substitute. For desiccated coconut, use about 2 tablespoons, and for coconut milk, add about 1/3 cup to maintain the creamy texture of the dish.

  4. How should I store leftover Coconut Chicken Masala?

    Store leftover Coconut Chicken Masala in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. To reheat, simply warm it on the stovetop or in the microwave until heated through.

  5. What are the best side dishes to serve with Coconut Chicken Masala?

    Coconut Chicken Masala pairs wonderfully with fluffy basmati rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the rich flavors of the curry.

Loading reviews...

leenakohli's profile picture
instagram

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia