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.
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Wash and pat dry chicken pieces.
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.
Heat oil in a heavy-bottomed wok/pan over medium to high heat.
Add bay leaf, cinnamon stick, black mustard seeds and green cardamom pods to the hot oil. Fry until the mustard seeds start to crackle.
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.
Add ginger garlic paste to the wok and cook for another minute.
Add tomato puree and mix well. Cook for 3-4 minutes until the tomato puree thickens and the oil separates from the mixture.
Add the chicken pieces and cook for 4-5 minutes or until the chicken pieces have lightened in colour. Stir occasionally in intervals.
Add the curd mixture. Mix well to combine and cook for 3-4 minutes.
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.
Add kasuri methi and garam masala and mix well. Taste and adjust seasoning as required.
Turn off the flame and let the chicken curry rest for a few minutes before serving.
Garnish with fresh coriander leaves and serve hot with rice, roti or naan.
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.
You can adjust the amount of chilli powder and green chillies according to your taste preferences.
You can use desiccated coconut instead of fresh coconut in this recipe.
The number of servings will depend on the quantity of the dish served.
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.
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.
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.
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.
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.
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