Tuesday, May 28, 2024
Chicken RecipesNon-VegetarianRecipes

Chicken Curry (Chicken in Almond/Coconut Milk)

Chunks of Chicken Simmered in Almond/Coconut Milk

TIPS for this Recipe


Some bones in the chicken taste better. However, if not comfortable with bones, get boneless meat.

Almond Vs. Coconut Milk

It is your preference. I found both options equally good.


  • 1 lb combination of boneless breast and thighs and legs with bones
  • 1/2 cup (8 oz) unsweetened Almond or Coconut Milk
  • 2 (8 oz) medium red onion – chopped
  • 1 tsp minced Garlic
  • 1 tsp minced Ginger
  • 1/2 tsp mustard Seeds
  • 5-10 curry leaves
  • 1 tbsp coconut Oil
  • 1/4 tsp ground black pepper
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1/4 tsp garam masala


  • Cut the chicken into smaller pieces. Score the chicken legs and thighs if they are with bone
  • Boil 1 cup of water and keep aside
  • Heat the oil in a non-stick sauce pan and add mustard seeds when the oil is hot
  • Once all the mustard seeds are popped, add minced garlic and ginger and saute until browned
  • Add onion and saute until clear
  • Add curry leaves and salt and mix well
  • Add chili, coriander, turmeric, garam masala, black pepper powders and mix well
  • Pour 1/4 cup of hot water and mix well
  • Cook the mix for 2 minutes. Add more water if sticking to the pan
  • Add chicken and mix to cover the masala to the meat
  • Cook 20-30 minutes or until the chicken is well cooked
  • Add almond or coconut milk and simmer in lower heat until the sauce is thickened
  • Servings : 4
  • Ready in : 60 Minutes

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