Roasted Coconut Chicken Curry

Chicken curry well flavored with roasted coconut and spices. This recipe is a Malabari delicacy. It goes well with any sort of rice variants (ghee rice, pulao, normal rice), chapathi, appam or any other Indian breads. Let’s explore…

Roasted Coconut Chicken Curry


  • Chicken500 Gms
  • Onion- 1 Nos
  • Grated coconut- 1 cup
  • Garlic- 4 cloves
  • Ginger- ½ inch piece
  • Green chili- 1 Nos
  • Turmeric powder½ Tsp
  • Coriander Powder- ¾ Tbsp
  • Red Chili Powder- ½ Tbsp
  • Dried red chili- 1 Nos
  • Curry leaves- 1 sprig
  • Water – 1 ½ cups(approx:)
  • Naturaa Coconut Oil2 Tbsp
  • Salt to taste


  • Step 1

    Clean and wash the chicken pieces. Drain the water completely and set it aside.
  • Step 2

    Heat 1 tablespoon of Naturaa coconut oil in a pan, and add in the grated coconut and chopped garlic. Roast until the coconut is dark golden in color and aromatic.
  • Step 3

    Reduce the heat, add in the coriander powder, and red chili powder, and fry until the mixture is dark brown in color or for about 1-2 minutes on low heat.
  • Step 4

    Let it cool completely. Then grind it with enough water and make a fine paste. Set aside.
  • Step 5

    Heat 1 tablespoon Naturaa coconut oil in a pan, and add in the sliced onions, chopped ginger, green chilies, and curry leaves. Saute until the onions are light brown in color.
  • Step 6

    Then add in the chicken pieces and saute for 2 minutes
  • Step 7

    Now add in the roasted coconut paste, salt and enough water to cook the chicken pieces. Mix well.
  • Step 8

    Cover and cook for about 25 minutes or until the chicken is cooked well and the gravy become slightly thick on low-medium heat.
  • Step 9

    Serve warm.


“Never underestimate the power of good food.
Eating delicious food can be a life changing experience”

Shon Mehta


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