Monday, March 23, 2015

Easy Chicken Coconut Curry

With three kids to feed, I need, in my recipe bank, as many healthy one pot dishes as possible. And two of those mouths only have four teeth each! My one-year old twin girls still need their food pureed down slightly. When my husbands aunt, Didi Meenu, shared this recipe with me, I thought it would make cooking for all easy! My husband and I added some red chili to spice it up! Serve over basmati rice.

And let's not forget the most important part— this coconut curry was complete, from start to finish, in 22 minutes! Using a pressure cooker did help. If you don't have a pressure cooker, then cook it on a regular pot, but it will take longer. 

1 large onion, chopped (finely mince and reserve 1/4 onion)
3 large tomatoes, chopped
8 cloves garlic, peeled
1-inch ginger, peeled
1 14-oz can coconut milk (you can use the light version too)
Green chillies, to taste (optional)
2 small pieces of cinnamon 
1 teaspoon cardamon powder
Salt, to taste

2 tablespoons vegetable oil

5–6 curry leaves

1 pound boneless, skinless, chicken breast, cut into bite-sized cubes, marinated in salt

1 teaspoon turmeric powder
1 teaspoon coriander powder

1 cup water

Cilantro, for garnish


  1. In a blender, blend 3/4 of the onion, along with the next nine ingredients
  2. In a pressure cooker, heat the oil, fry the curry leaves and then sauté 1/4 of the onion (minced). Add the chicken and sauté until it is slightly dried up. 
  3. Follow by adding the coconut milk mixture, coriander and turmeric powders. Add water, if needed. Cover and let it cook for two whistles.
  4. Garnish with cilantro leaves, and serve over fresh basmati rice.

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