I only needed to take a quick look at the ingredients of this coconut chicken curry recipe to know that my family would love it.
It’s spicy but not overly so and there are no fancy or difficult to find ingredients. This is Bengali comfort food at its best and it only takes about 35 minutes to make.
Like many coconut chicken curry recipes I post here on my blog, this one was sent to me by a new Twitter friend Nesan. Nesan, (@ttnesan) on Twitter made this curry for his family and I couldn’t wait to make it for mine.
I did change it slightly because of ingredients I had on hand but I think it’s still pretty close to the real deal.
Make this coconut chicken curry your own.
I love curries like this that use cheaper cuts of meat like chicken drumsticks.
Cooking the chicken on the bone adds a lot of flavour and the leg meat is naturally tasty. Chicken legs in sauce may be a bit more difficult to eat but you can serve me them instead of breast any day.
That said, feel free to use the chicken cuts you want or happen to have on hand. For example, chicken thighs work really well.
A FEW CHANGES I MADE TO THE ORIGINAL RECIPE…
Nesan’s recipe didn’t call for curry leaves or mustard seeds but I had some on hand so I threw them in. I also stirred in about 100g of block coconut because a love a bit of coconut in a curry.
You could use coconut milk but I prefer the block coconut in this recipe.
I read a lot of cookbooks but it’s the authentic recipes that are sent to me through social media and email that I enjoy making most.
There’s something about cooking a recipe that is recommended by someone who is passionate about it.
Do you have a coconut chicken curry recipe you would like me to try? Please don’t hesitate to send it! It might just end up here on my blog or in one of my cookbooks.
If you like a good chicken and coconut curry, here are a few more recipes you might like to try:
International & UK Orders
- 15 chicken legs - skinned with shallow slits cut into the meat
- 1 tablespoon turmeric
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 teaspoons fennel seeds
- 1 small cinnamon stick
- 1 tablespoon black peppercorns
- 5 dried Kashmiri chillies - more or less to taste
- 7 cloves garlic - smashed
- 1 x 2" piece of ginger - roughly chopped
- 2 large onions - roughly chopped
- 1 large tomato - diced
- 4 tablespoons rapeseed oil
- 2 teaspoon mustard seeds
- 20 fresh or frozen curry leaves
- 1 small bunch fresh coriander - finely chopped
- 100g block coconut
- Salt to taste
- Mix the chicken legs with the turmeric so that the legs are evenly coated with the turmeric. Set aside.
- Place the cumin, coriander seeds, fennel seeds, cinnamon stick, peppercorns and chillies in a frying pan and toast over medium high heat until warm and fragrant. Be careful not to burn them.
- Using a spice grinder or pestle and mortar, grind all of these spices except for the chillies into a powder.
- Place the garlic, ginger and toasted red chillies in a small food processor and blend with a little water into a paste. Set aside.
- Now blend the onion and tomato together to form another paste.
- Heat the oil in a large pan or wok. When bubbles begin to form, add the mustard seeds. When the seeds begin to pop, toss in the curry leaves.
- Let these sizzle for about 30 seconds and then stir in the garlic, ginger and chilli paste.
- Fry, stirring continuously until oil begins to form on top and then pour in the onion/tomato paste mixture.
- Fry all this for about a minute and then add the chicken legs and the spice masala you made.
- If using block coconut, stir this in with most of the chopped coriander.
- Allow to simmer for about 15 minutes until the sauce thickens and the chicken is cooked through.
- Check for seasoning and add salt to taste and serve with plain white rice.