Coconut Chicken Curry

  • Lunch
  • Servings
  • 4Spicy
  • 50 MinsCook Time
  • Cuisine : Maharashtrian
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Onions and copra (dried meat or kernel of coconut) are first dry roasted on a pan till brown and then ground to a fine paste along with fresh ginger, garlic, cilantro, green chillies and tomatoes.


  • 2 pounds chicken
  • 1 big onion sliced
  • 1 cup copra, (you can use freshly grated coconut if you are unable to find this) It is readily available in any Indian grocery store
  • 1 tablespoon freshly ground ginger
  • 5 big cloves of garlic
  • 1/2 cup fresh coriander leaves, washed clean
  • 3 green chillies
  • 2 medium sized tomatoes- pureed
  • 1/4 teaspoon turmeric
  • 1 teaspoon red chilly powder
  • salt to taste
  • 6 tablespoons oil
Spices to be dry roasted and ground:
  • 1 bay leaf
  • 5- 6 green cardamoms
  • 1 big black cardamom
  • 2 teaspoon poppy seeds
  • 1 teaspoon sesame  seeds
  • 1 tablespoon coriander seeds
  • 1  1/2  inch cinnamon stick
  • 3-4 whole black peppercorns
  • 4 cloves

Dry roast the above spices in a pan and cool. After it’s cooled, grind to a fine powder in a dry masala grinder.

Step By Step Method

  • Step 1. Wet Masala - Dry roast the onions on a pan till brown. Be careful, not to burn as the chicken might taste bitter. Keep aside. Dry roast copra or freshly ground coconut till it turns brown. Grind the onions, copra, ginger, garlic, fresh coriander leaves, green chillies to a fine paste by adding as much water as needed. Make a fine paste of this and keep aside. Using the same mixer, puree the tomatoes and keep aside.

    Step 2. Dry Masala-On another pan, dry roast the bay leaf, green and black cardamom, cloves, cinnamon, poppy seeds, sesame seeds, coriander seeds, cinnamon stick,  black peppercorns and cloves till it gives off an aroma. Cool this and grind it in a coffee grinder to make a fine powder and keep aside.

    Step 3. Heat oil in a vessel. Add the wet masala and saute. Careful, this mixture will splatter as it will have lots of water used during grinding. Cover and let this cook on medium heat for 10 minutes. Add the pureed tomatoes along with the dry masala, red chilly powder, turmeric and cook for another 10 minutes stirring occasionally, till the oil separates.

    Step 4. Add the chicken and mix well making sure the masala has coated the chicken well. Fry this for 5 minutes and season with salt well. Add 1 cup hot water and let it cook for 20-25 minutes till the chicken is cooked. If you like the gravy thick add less water while cooking the chicken. Serve hot with rice and salad. Enjoy!

About Chef


Model Asmita Kakodker in her career has featured in over 250 television and print advertisements for prominent brands like Ponds, Nivea, Pepsodent and Nirma to name a few. Now, when she is happily married, and playing a role of a homemaker, wife and most importantly, a mother, successfully, she uses all her extra time focussing on her new passion – the culinary arts! “I’ve always wanted to catalogue the dozens of recipes that play such a key role in defining who we are – as a family. My blog helps me achieve my goal in a fun and interactive way with other compulsive foodies just like me!” says the always-ebullient Asmita. You can easily get all the chef asmita kakodker recipes online which are easily available.