Chicken Curry With Coconut Milk

Total Time
Prep 15 mins
Cook 40 mins

This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal. From Sailu's Kitchen website.

Ingredients Nutrition


  1. In a small blender, like a magic bullet, process the green chilis, the ginger and the garlic cloves until a smooth paste forms. Set aside.
  2. In a large bowl, combine yogurt, coriander, cumin, turmeric, lemon juice and half of the ground ginger-garlic-green chili paste. Add chicken and let marinate for 10 minutes.
  3. Heat oil in a large frying pan, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes. Add the remaining ground ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.
  4. Add the marinated chicken and cook on high heat for 4 minutes, stirring occasionally.
  5. Reduce to medium heat, add salt and poppy seed paste and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates.
  6. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
  7. Add garam masala, mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes. Turn off heat and garnish with fresh coriander leaves.
  8. Serve hot with white steamed rice, coconut rice, or rotis.
Most Helpful

This was OK but nothing special. With all the spices I had expected more taste but it was rather bland. The only change I made was to substitute the yogurt with soy-yogurt, this due to that I do not mix milk and meat. The poppy seeds look nice in the final curry but that's all there is to them, they gave nothing extra to the curry.
I am not at all overly negative, the curry is OK and maybe upping the amount of spices would help. Anyway, I'm pleased I tried it.
Thanks for posting.

Chef Dudo November 25, 2012

Made as written, except subbed boneless thighs instead of breasts. With all of the different spices in this, I expected something with a little more kick. It tasted very good, just needed something more. I am thinking that cutting the amount of water added and putting in more coconut milk would help. Not sure why the poppy seeds are essential, but I couldn't tell they were there. Made for Fall 2012 PAC game.

Outta Here October 17, 2012

Wow! This is one of my favorite curries. I love the spices mixture especially the flavor of the star anise in it and the rich coconut sauce.
I love curries and I like the variations of them.
I really can recommend this recipe!

awalde August 18, 2012