Chicken in Coconut Milk (Indian)

Chicken in Coconut Milk (Indian) created by kymgerberich

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.

Ready In:
35mins
Serves:
Units:

ingredients

directions

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

@eatrealfood
Contributor
@eatrealfood
Contributor
"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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  1. tednjoc
    This was wonderful! I had to substitute ground cardamom because I didn't have the pods. Also, I left out the chiles because I didn't know if my kids would like that much heat in their dish. I look forward to making this again.
  2. kbmidura
    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!
  3. kbmidura
    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!
  4. Gerry
    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!
  5. browniepie
    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.
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