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    You are in: Home / Recipes / Chicken in Coconut Milk (Indian) Recipe
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    Chicken in Coconut Milk (Indian)

    Chicken in Coconut Milk (Indian). Photo by Kymmarie

    1/2 Photos of Chicken in Coconut Milk (Indian)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    eatrealfood's Note:

    While the coconut milk in this dish might given the impression of this being a Southeast Asian dish, it actually originates in the North Indian state of Bengal where it is a popular dish. This recipe is versatile in that, if you are concerned about the high fat content in coconut milk, you may substitute half the quantity by using ricotta cheese instead.

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    Units: US | Metric


    1. 1
      In a medium pan, dry-roast the almonds and coconut until they are just light brown.
    2. 2
      Remove to a large bowl.
    3. 3
      Add the coconut milk, ground spices, ginger, garlic and salt.
    4. 4
      Combine well.
    5. 5
      Heat oil in pan.
    6. 6
      Add bay leaves, cardamom pods and chicken cubes.
    7. 7
      Stir-fry this for 2 minutes to seal the chicken.
    8. 8
      Pour in the coconut milk mixture and stir thoroughly.
    9. 9
      Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally.
    10. 10
      Garnish for more cilantro if desired, and serve accompanied with pulao.

    Ratings & Reviews:

    • on May 05, 2008


      Boy, this was really good! I didn't have the dried chilies, but it was fairly spicy without them. I also used chicken thighs instead of breasts. I served it over whole wheat couscous. Next time, I will try this in the crockpot to really let the flavors mingle. Very authentic taste!

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    • on November 28, 2007


      What a wonderful recipe for chicken breasts. Stir frying the cubes of chicken in those lovely spices made for a wonderfully fragrant kitchen. The aroma alone worth a five! I was unsure as to the cardamon pods and used less - next time will use all four. Love cilantro and am slowly introducing it to my family- with that in mind used a tablespoon of chopped parsley to garnish instead of the cilantro. I am looking forward to making this again - soon!

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    • on October 19, 2006


      This was so easy to make and it was delicious. It was a bit spicy so I may not add the dried chilies next time, but I definitely will make this again! We ate it with frozen ready-made chappatis and some yogurt on the side for the spiciness.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chicken in Coconut Milk (Indian)

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 418.3
    Calories from Fat 285
    Total Fat 31.6 g
    Saturated Fat 15.9 g
    Cholesterol 72.6 mg
    Sodium 700.3 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 2.2 g
    Sugars 5.3 g
    Protein 26.2 g

    The following items or measurements are not included:

    cardamom pods

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