Rich Indian-Spiced Coconut Chicken Recipe

Why You’ll Love This this Rich Indian-Spiced Coconut Chicken

This coconut chicken recipe brings together fragrant Indian spices like garam masala, cumin, and cardamom with rich coconut milk for a dish that’s basically a warm hug in a bowl.

The chicken gets tender and juicy as it simmers in that gorgeous, creamy sauce – and honestly, you could probably drink the leftover sauce with a spoon and no one would judge you.

Plus, it’s one of those forgiving recipes where you can splash in extra water or coconut milk if things get too thick, so even if you’re the type who panics when the sauce starts bubbling too enthusiastically, you’ve got this.

Ingredients List

You’ll need a solid lineup of aromatics and spices to build those complex, layered flavors that make this coconut chicken absolutely irresistible.

• 1 chicken (cut in pieces) or 1 kg chicken breast (cut in chunks)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1½ teaspoons salt
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon garam masala
• 6 garlic cloves
• 1 inch fresh ginger
• 4 black cardamom pods
• 1 cinnamon stick
• 14 ounces coconut milk
• 1 tablespoon tamarind paste
• 2 tablespoons tomato puree
• 14 ounces chopped tomatoes
• 2 large onions (chopped)
• Fresh coriander leaves for garnish

Here’s the thing about this ingredient list – it’s actually pretty nutritious despite feeling like pure indulgence:

• The coconut milk provides healthy fats that help your body absorb all those fat-soluble vitamins from the spices.
• Fresh ginger and garlic are basically nature’s anti-inflammatory powerhouses.
• Those whole spices like cardamom and cinnamon bring antioxidants to the party.
• You’re getting lean protein from the chicken without any heavy cream or butter weighing things down.
• The tomatoes add lycopene and vitamin C, so you’re sneaking vegetables into what feels like comfort food.

Step by Step Directions

This aromatic coconut chicken comes together in layers, building flavor at each step for a rich, restaurant-quality curry.

• Heat 2 tablespoons olive oil in a large pan and fry the chopped onions until just starting to brown.
• Add crushed garlic, grated ginger, black cardamom pods, and cinnamon stick, cooking for 2 minutes.
• Stir in salt and chili powder, cooking for another minute.
• Add tomato puree and cook for 1 minute, then add the chicken pieces.
• Stir and cook the chicken for about 20 minutes, adding small amounts of water as needed to prevent sticking or burning.
• Add chopped tomatoes, coriander powder, cumin powder, and garam masala, cooking for 10 minutes.
• Pour in coconut milk and tamarind paste, cooking for 5 minutes.
• Garnish with fresh coriander leaves and add more water during the final step if you prefer more sauce.

For the most authentic flavor, freshly grind your whole spices using a premium spice grinder rather than relying on pre-ground versions.

Substitutions and Variations

• Texture changes – Want it creamier? Blend half the cooked onions and tomatoes before adding the coconut milk. Prefer chunky? Add diced bell peppers and carrots during the tomato stage.

Additional Things to Serve With This Dish

This coconut chicken practically begs for some perfect companions to soak up all that creamy, spiced goodness.

• Rice varieties – Basmati rice is the classic choice, but jasmine rice works beautifully too. Even plain white rice will happily absorb every drop of that coconut sauce.

For something different, try coconut rice by cooking your rice in half water, half coconut milk.

• Bread options – Naan bread is obviously amazing here, especially garlic naan if you’re feeling fancy.

Pita bread, flatbread, or even some crusty dinner rolls will do the trick when you need something to scoop up the sauce.

• Fresh sides – A simple cucumber salad with yogurt and mint cuts through all that richness perfectly.

Sliced tomatoes with a sprinkle of salt, or a basic green salad with lemon dressing, both add that fresh contrast your taste buds will thank you for.

• Vegetable additions – Roasted cauliflower or steamed broccoli turn this into a more complete meal.

Green beans or snap peas add some crunch and color to your plate.

• Cooling elements – Plain yogurt or raita on the side helps tame any heat from the spices, plus it adds a nice creamy-tangy element that plays well with the coconut flavors.

Cooking Tips & Tricks (Chef’s Notes)

A few little tricks can turn your coconut chicken from good to absolutely irresistible.

• Don’t rush the onions – I know you’re hungry, but letting those onions get properly golden makes all the difference. They’re building the flavor foundation for everything else, so give them the time they deserve.
• Toast your spices – When you add that chili powder, coriander, and cumin, let them sizzle in the oil for just 30 seconds. Your kitchen will smell amazing, and the spices won’t taste raw or dusty.
• Use full-fat coconut milk – The light stuff just won’t give you that rich, creamy texture you’re after. Plus, if your can has separated with thick cream on top, that’s actually perfect. Just stir it all together.
• Taste as you go – Start with less salt than you think you need, then adjust. The tamarind paste and tomatoes both add their own tanginess, so you might want more or less depending on your preferences.
• Let it rest – This dish gets better as it sits, so if you can make it an hour before serving, do it. All those flavors meld together beautifully, and honestly, it tastes even better the next day.
• Chicken thigh hack – If you can swap out some or all of the breast meat for thighs, you’ll get more flavor and the meat stays juicier through all that cooking time.

Nutritional Facts

This coconut chicken delivers a satisfying balance of protein, healthy fats, and essential nutrients while keeping the indulgence factor high.

• Calories: Approximately 380-420 per serving (serves 4-6)
• Protein: 35-40g per serving from the chicken, supporting muscle maintenance and satiety
• Healthy Fats: 18-22g per serving, primarily from coconut milk’s medium-chain triglycerides
• Carbohydrates: 12-15g per serving, mainly from onions, tomatoes, and natural sugars
• Fiber: 3-4g per serving from vegetables and spices
• Sodium: 600-800mg per serving (varies based on salt adjustment)
• Potassium: High content from coconut milk and tomatoes, supporting heart health
• Vitamin C: Significant amounts from fresh tomatoes and coriander
• Iron: Good source from spices like cumin, coriander, and cinnamon
• Antioxidants: Rich in anti-inflammatory compounds from garlic, ginger, and warming spices
• Lauric Acid: Present in coconut milk, known for its antimicrobial properties
• Low Sugar: Natural sugars only, no added sweeteners

Fun “Did You Know?”

Beyond its impressive nutritional profile, coconut chicken carries fascinating stories from kitchens around the world.

I’ve uncovered that coconut milk naturally tenderizes meat through its enzymes, which explains why this dish melts in your mouth.

In Kerala, India, fishermen’s wives originally created similar recipes using fresh coconut they’d crack daily.

The black cardamom I use here was once worth more than gold in medieval Europe.

Tamarind paste, another key ingredient, comes from pods that can hang on trees for six months.

These spices have traveled ancient trade routes to reach your modern kitchen.