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Coconut Chicken Curry

Course Main Course
Cuisine Fusion, Pakistani
Keyword Chicken, Coconut, Curry, Fusion, Main Course, Pakistani
Servings 4 Servings


  • pounds boneless skinless chicken breast, cut into 1-inch cubes
  • 3 tablespoons neutral flavored oil
  • 2 tablespoons ginger garlic paste
  • 1 medium onion, diced
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon mustard seeds
  • 15-20 curry leaves
  • 1 cup canned tomato sauce
  • Salt, to taste
  • 1 cup canned coconut milk, full-fat
  • 1 green chili, whole
  • Handful chopped cilantro


  1. Heat oil in a large vessel over medium high heat. Add ginger garlic paste and cook, stirring often, until fragrant, about 30 seconds. Add onions and cook until translucent, about 2 to 3 minutes.
  2. In a small bowl, combine red chili powder and turmeric. Add a couple of tablespoons of water to create a slurry. Set aside.
  3. Add mustard seeds and curry leaves, being careful as they may splutter in the hot oil. Cook for a minute, then add the turmeric slurry and cook for about 30 seconds.
  4. Add chicken, making sure to coat with the spices completely.
  5. Add tomato sauce and salt, and cook until the sauce starts to thicken and the oil begins to separate from the gravy. This will take a few minutes.
  6. Add coconut milk, cover, and reduce heat to medium. Simmer for 8 to 10 minutes, until thickened. If sauce is too thin, increase heat and allow it to cook down.
  7. Remove from heat, and garnish with green chili and cilantro.