Sunday 15 April 2012

Chicken Coconut Curry / Kozhi Thengai Kulambu

Chicken coconut gravy is a very yummy Indian food recipe, goes good with Chapati, Roti, Parota, Idly, Dosa and all Indian Bread varieties and Rice. The curry is very tasty and also aromatic. The coconut used increases the flavor and gives a rich taste. This is my Mom's recipe that is prepared on weekends, especially on Sundays. Chicken is a protein rich food and coconut is Vitamins, necessary Minerals like Potassium and Fiber, so the combination makes the recipe more healthy and even tasty. The same recipe can also be prepared with lamb/any other meat of your choice. This recipe is very rich but very easy to make.

<img src="/Kozhi_Thengai_Kulambu.jpg" alt="Chicken gravy" title="Chicken coconut gravy" width="200" height="200" />


  1. Chicken - 500 grams
  2. Coconut - 1/2 of a full coconut 
  3. Big onions - 
  4. Cashew nuts - 10 
  5. Cardamom pods - 4 
  6. Red chilli powder - 3 spoons / Dry red chillies - 10 - 12
  7. Coriander powder - 3 spoons 
  8. Turmeric powder - 1/4 spoon
  9. Salt
  10. Oil - 4 spoons 


  • Wash chicken pieces well. Apply turmeric and salt on chicken pieces and set aside for 15 minutes. Then wash again and keep aside.
  • Grind the following into paste;
      • Coconut + Cardamom pods + Cashew nuts (+ Dry red chillies, if you don't use red chilli powder)
  • In a pan pour oil, after it heats up add onions and fry till its half cooked.
  • Now add salt and all the dry powders, red chilli powder, coriander powder, turmeric powder and stir well. (if you add dry red chillies don't add the red chilli powder)
  • Then add the chicken pieces and stir well for 2 minutes.
  • After that add the coconut paste and a cup of water and mix well, check for salt. Add more water or salt if necessary.
  • Close the pan with a lid and cook until the chicken gets cooked well. It may take upto 20 minutes. 
  • Remove from flame and serve.
TIP 1: You can also prepare the curry using a pressure cooker. In such a case, follow the same procedure and close the lid, pressure cook for 10 minutes. Remove from flame and open the cooker lid after 10 minutes and serve.

TIP 2: If you add Dry red chillies don't add red chilli powder. You can also add coriander seeds instead of coriander powder. Fry the seeds for a few seconds in a pan and grind it along with the coconut. 

TIP 3: If you use lamb for making this curry you must cook for 30 minutes using a normal pan. If you use a pressure cooker cook for totally 20 minutes. 

TIP 4: Cashew nuts are also optional. But they add richness to the curry. 

TIP 5: Oil will start floating over the gravy once it is well cooked. You can use this as a basic sign to find whether the gravy is ready or not!!

<img src="/Chicken_Coconut_Curry.jpg" alt="Chicken gravy" title="Chicken coconut gravy" width="200" height="200" />

Rich and yummy Chicken coconut curry is ready!!!! 

Sending this recipe to Mom's recipe event @Srav's Culinary Concepts

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  1. How do you manage to take such good pictures of your dishes? They look very professional :)

    1. Hi dear friend, I shoot a lot of pics and handpick the okay ones and also take much care while taking the pics but i have to improve a lot lots and lots, but thank you so much for such a high appreciation!!!

  2. Replies
    1. Even I have that idea.. Thank you fro the valuable suggestion!!! Will try updating a video as soon as possible... Do visit again..

  3. So lovely presentation!
    Good work

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