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Coconut Lemon Chicken Curry

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Leena Kohli (@leenakohli)
5.0
From 3 ratings
IndianLunchDinnerMeatGluten-Free

Coconut Lemon Chicken Curry is the perfect way to explore new and exotic flavours! With a blend of fragrant spices, tender chicken pieces, and a thick, luscious gravy, this dish is sure to become a family favourite. Enjoy the subtle sweetness and hint of citrus as you savour every bite.

Prep Time
15min
Cook Time
35min
Total Time
50min
Coconut Lemon Chicken Curry recipe

Ingredients

5 Servings
  • 1kg
    Chicken (curry cut pieces)

For Spice Powder

  • 1tbsp
    Rice (Basmati)
  • 5
    Green Cardamom
  • 1tsp
    Black Mustard Seed
  • 1tbsp
    Coriander Seed
  • 1tsp
    Cumin Seed
  • 1/2tbsp
    Black Peppercorn
  • 1
    Black Cardamom
  • 5
    Cloves
  • 1/2tbsp
    Fennel Seed

For Gravy

  • 1/2cup
    Oil
  • 2
    Bay Leaves
  • 2
    Onion (medium-sized)(chopped/ground)
  • 2
    Green Chilli (finely chopped)
  • 1in
    Cinnamon stick
  • 1tbsp
    Ginger Garlic Paste
  • 1 1/4tbsp
    Kashmiri Red Chilli Powder
  • 2tbsp
    Curry Leaves (dry)
  • 1cup
    Tomato Puree
  • 1tbsp
    Salt
  • 1tsp
    Sugar
  • 3cup
    Water
  • 3tbsp
    Lemon Juice
  • 3tbsp
    Coconut (desiccated)

How to make Coconut Lemon Chicken Curry

For Spice Powder

  1. Heat a flat pan or tawa on low to medium heat. Add rice and green cardamoms and dry roast for 3-4 minutes or until rice turns slightly brown.

    Step 1.1: Heat a flat pan or tawa on low to medium heat

  2. Add black mustard, coriander, cumin, peppercorns, cardamoms, cloves, and fennel seeds and dry roast them until they release their aroma and turn lightly golden.

    Step 1.1: Add black mustard, coriander, cumin, peppercorns, cardamoms, cloves, and fennel seeds and dry roast them until they release their aroma and turn lightly golden
    Step 1.2: Add black mustard, coriander, cumin, peppercorns, cardamoms, cloves, and fennel seeds and dry roast them until they release their aroma and turn lightly golden

  3. Take them onto a plate and let them cool.

  4. Grind the roasted spices in a grinder to a fine powder. Keep aside.

    Step 1.1: Grind the roasted spices in a grinder to a fine powder

For Gravy

  1. Heat oil in a heavy-bottomed deep pan or kadhai on high heat and add the bay leaves.

  2. Add the finely chopped onions and green chillies and cook for 3-4 minutes until the onions are translucent.

    Step 2.1: Add the finely chopped onions and green chillies and cook for 3-4 minutes until the onions are translucent

  3. Add cinnamon stick and ginger garlic paste. Stir and cook for another 2-3 minutes.

    Step 2.1: Add cinnamon stick and ginger garlic paste

  4. Add kashmiri red chilli powder, the prepared spice powder, and dried curry leaves. Stir and cook the mixture for 2-3 minutes to allow the flavours to blend. If the mixture starts sticking to the bottom of the pan, add two tablespoons of water to prevent it from burning.

    Step 2.1: Add kashmiri red chilli powder, the prepared spice powder, and dried curry leaves
    Step 2.2: Add kashmiri red chilli powder, the prepared spice powder, and dried curry leaves
    Step 2.3: Add kashmiri red chilli powder, the prepared spice powder, and dried curry leaves

  5. Add tomato puree, salt and sugar to the pan and stir to combine. Cook for 2-3 minutes until oil starts to ooze out.

    Step 2.1: Add tomato puree, salt and sugar to the pan and stir to combine

  6. Add the chicken pieces and mix well to coat them with the masala or gravy.

    Step 2.1: Add the chicken pieces and mix well to coat them with the masala or gravy

  7. Cook the chicken over medium to high heat for 8-10 minutes, stirring at intervals to prevent it from sticking to the bottom of the pan.

    Step 2.1: Cook the chicken over medium to high heat for 8-10 minutes, stirring at intervals to prevent it from sticking to the bottom of the pan

  8. Add lemon juice, water, and desiccated coconut and bring it to a boil.

    Step 2.1: Add lemon juice, water, and desiccated coconut and bring it to a boil
    Step 2.2: Add lemon juice, water, and desiccated coconut and bring it to a boil
    Step 2.3: Add lemon juice, water, and desiccated coconut and bring it to a boil

  9. Reduce the heat to simmer and cover the pan. Cook the chicken curry for 20-25 minutes or until the chicken is tender, stirring occasionally.

    Step 2.1: Reduce the heat to simmer and cover the pan

  10. Check the seasonings and adjust them to your taste. Stir well and switch off the heat.

  11. Serve hot with steamed rice or roti.

Nutrition (per serving)

Calories

540.0kcal (27%)

Protein

42.0g (84%)

Carbs

50.0g (18.18%)

Sugars

4.0g (8%)

Healthy Fat

16.1g

Unhealthy Fat

6.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Do not burn the spices while dry roasting; it can make the dish taste bitter.

  2. Feel free to adjust the spices to your liking. Add more or less pepper and lemon juice to get the desired heat and tangy flavour.

  3. Adjust water as preferred for the consistency of the gravy.

  4. I have used dry curry leaves for this recipe. You can use fresh curry leaves also.

  5. You can use fresh ground tomatoes for this recipe.

  6. Cooking time and serves may vary depending on the size of the chicken pieces.

FAQS

  1. What is the best way to store leftover Coconut Lemon Chicken Curry?

    To store leftover Coconut Lemon Chicken Curry, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until heated through.

  2. Can I make Coconut Lemon Chicken Curry dairy-free or gluten-free?

    Yes, Coconut Lemon Chicken Curry is naturally dairy-free as it uses coconut for creaminess. To ensure it's gluten-free, check that your spices and any additional ingredients are certified gluten-free. This dish is versatile and can easily accommodate various dietary needs.

  3. What can I substitute for chicken in Coconut Lemon Chicken Curry for a vegetarian option?

    For a vegetarian version of Coconut Lemon Chicken Curry, you can substitute the chicken with firm tofu, chickpeas, or a mix of vegetables like bell peppers, carrots, and potatoes. Adjust the cooking time accordingly, as vegetables may require less time to cook than chicken.

  4. What are some good side dishes to serve with Coconut Lemon Chicken Curry?

    Coconut Lemon Chicken Curry pairs wonderfully with steamed basmati rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the flavors. For a complete meal, consider adding a side of sautéed greens or roasted vegetables.

  5. How can I enhance the flavor of Coconut Lemon Chicken Curry?

    To enhance the flavor of Coconut Lemon Chicken Curry, consider marinating the chicken in lemon juice and spices for a few hours before cooking. You can also add fresh herbs like cilantro or mint just before serving for an extra burst of freshness. Adjusting the spice levels to your preference can also elevate the dish.

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Leena Kohli

(@leenakohli)

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

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