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Kerala · Dinner

Tender Coconut Chicken Curry

Traditional 95. Tender Coconut Chicken Curry recipe

🧺 Ingredients

• 800g chicken, cut into medium pieces
• 200ml tender coconut water
• 150ml thick coconut milk
• 100g tender coconut meat, scooped into chunks
• 1 large onion, sliced
• 4 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 4 tbsp coconut oil
• 1/4 cup water
• Salt to taste

👩‍🍳 How to make Tender Coconut Chicken Curry

1. Marinate chicken (10 mins): Mix chicken with 2 tbsp ginger-garlic paste, 1/2 tbsp Kashmiri chili powder, 1/4 tsp turmeric, and salt. Let sit for 10 minutes.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 3-4 minutes until golden brown.
3. Build spice base (3 mins, medium heat): Add remaining ginger-garlic paste and cook for 1 minute. Add remaining Kashmiri chili powder, coriander powder, black pepper powder. Stir for 2 minutes; oil separates.
4. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down.
5. Add tender coconut water (2 mins, medium heat): Add tender coconut water and salt. Bring to gentle simmer.
6. Simmer (6 mins, medium-low heat): Add green chilies and curry leaves. Cover and simmer for 5-6 minutes. Chicken should be very tender, absorbing delicate coconut water flavor.
7. Finish (2 mins, low heat): Add tender coconut meat chunks gently. Pour thick coconut milk slowly. Simmer for final 2 minutes. Tender coconut meat should remain soft, not break apart.

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