This Delicious Chicken Curry made with coconut milk is a treat for sure. Can be served with anything and everything! 😍

Serves -4.


Anytime before 8pm.



  • Chicken – 1kg
  • Onion – 2 big
  • Chilly – 8 no
  • Garlic – 7-8 cloves
  • Ginger – 1 inch
  • Tomato – 2no
  • Chilly powder – 1 Tbsp.
  • Turmeric – ½ tsp
  • Pepper powder.
  • Curry leaves
  • Cinnamon – ½ inch
  • Cloves- 7 no
  • Cardamom – 5no
  • Mace – 1 tsp.
  • Coconut- 1
  • Salt – as per taste.
  • Garam masala – 1 tsp.
  • Oil – 4 Tbsp
  • Mustard seeds – 1 tsp


  1. Grate 1 whole coconut, crush it a little using the grinder and squeeze its milk(1st mik) and now add the squeezed coconut back to grinder along with the a cup of water and strain out its milk again( 2nd  milk ).
  2. Make a paste out of the ginger and garlic taken.
  3. Heat 3 Tbsp oil in a karahi. Add the half the cinnamon stick, 5 cloves, half the mace and 3 cardamom.
  4. When the aroma spreads, add curry leaves and chili. Stir fry for about a minute.
  5. Then add prepared ginger-garlic paste.
  6. Once the raw smell goes add the finely chopped onion and little salt to cook the onion quicker.
  7. Once onion is soft and cooked, add ½ tsp of turmeric powder and stir fry for a min until the powder is cooked.
  8. Add tomato puree. Once cooked add chicken cut pieces and chili powder and stir for 2-5 min.
  9. Add second-coconut milk and let the chicken cook in it.
  10. Once chicken is cooked and tender, add garam masala powder and stir well for 2 min.
  11. Now add the 1st coconut milk and mix well.
  12. Meanwhile the chicken gets further cooked in 1st milk, heat 1 tbsp oil in another pan once heated up crack the mustard seeds.
  13. Add the remaining cinnamon cloves mace and cardamom. Off the flames once the raw smell disappears. Now add pepper powder let it cook in it for 10-20 sec and add this into the cooked chicken and stir well.
  14. Close cook the curry for a min and off the flame.

Enjoy the Curry with Rice, Appam, Dosa, Chapati or any bread of your choice.💓