Nariyal Chicken (Easy Indian Coconut Chicken Curry)

Nariyal chicken (“nariyal” means coconut in Hindi) is a creamy Indian coconut chicken curry: tender pieces of chicken thigh simmered in a golden sauce of onions, ginger, garlic, warm spices, tomatoes and coconut milk, with toasted coconut stirred in for extra nutty flavor. It’s mildly spiced, rich and comforting, and it comes together in one pan in about 45 minutes. Serve it with basmati rice or warm naan to soak up the sauce.

Below you’ll find the ingredients with weights, step-by-step instructions, how to adjust the heat, my tips for a deeper-flavored curry, and storage. The printable recipe card is at the bottom.

Ingredients for Nariyal Chicken

For the chicken

• Boneless, skinless chicken thighs, 1½ lb (680 g), cut into 1½-inch (4 cm) pieces. Thighs stay juicy in curry; breast works but dries out faster.
• Ground turmeric, ½ teaspoon; Kashmiri chili powder, 1 teaspoon (or ½ teaspoon paprika plus ¼ teaspoon cayenne); fine salt, 1 teaspoon; lemon juice, 1 tablespoon.

For the curry

• Coconut oil or neutral oil, 2 tablespoons.
• Black mustard seeds, 1 teaspoon, and fresh curry leaves, 10 (both optional, but they add an authentic South Indian aroma).
• Yellow onion, 1 large, finely chopped.
• Fresh ginger, 1 tablespoon, and garlic, 1 tablespoon (about 4 cloves), both finely grated.
• Green chiles, 1 to 2, slit lengthwise (optional).
• Ground coriander, 2 teaspoons; ground cumin, 1 teaspoon; black pepper, ½ teaspoon.
• Tomatoes, 2 medium, chopped, or ½ cup (120 g) crushed tomatoes.
• Full-fat coconut milk, 1 can (13.5 oz / 400 ml).
• Unsweetened shredded coconut, ¼ cup (20 g), toasted (optional).
• Garam masala, 1 teaspoon.
• Fresh cilantro and lime wedges, to finish.

How to Make Nariyal Chicken (Step by Step)

1. Marinate the chicken

Toss the chicken with the turmeric, chili powder, salt and lemon juice. Let it sit while you prep the other ingredients, about 15 minutes, or refrigerate for up to 8 hours.

2. Toast the coconut

In a large, deep skillet or Dutch oven over medium heat, toast the shredded coconut, stirring constantly, for 2 to 3 minutes until golden. Tip it into a bowl.

3. Bloom the seeds and cook the onion

Heat the oil in the same pan over medium heat. Add the mustard seeds; when they start to pop, add the curry leaves (stand back, they splatter). Add the onion and cook, stirring often, for 8 to 10 minutes, until soft and golden. Don’t rush this step; well-browned onions give the curry its depth.

4. Add aromatics and spices

Stir in the ginger, garlic and green chiles and cook for 1 minute. Add the coriander, cumin and pepper and stir for 30 seconds, until fragrant.

5. Cook the tomatoes

Add the tomatoes and a splash of water and cook for 5 minutes, mashing them with the spoon, until they break down and the oil starts to shimmer at the edges.

6. Add the chicken

Add the chicken and its marinade and stir for 3 to 4 minutes, until the pieces are coated and no longer pink on the outside.

7. Simmer in coconut milk

Pour in the coconut milk and toasted coconut, bring to a gentle simmer, and cook uncovered for 15 to 18 minutes, stirring now and then, until the sauce thickens and the chicken reaches 165°F (74°C), the safe temperature for poultry.

8. Finish

Stir in the garam masala, taste and add salt if needed, and finish with cilantro and a squeeze of lime.

How to Adjust the Heat

• Mild: use paprika instead of chili powder and leave out the green chiles.
• Medium: follow the recipe as written.
• Hot: add ¼ to ½ teaspoon cayenne with the spices and keep the seeds in the green chiles.

Kashmiri chili powder gives a beautiful red color with only gentle heat, which is why it’s used in so many Indian curries.

Chef Emma’s Tips

• Use full-fat coconut milk. Light coconut milk makes a thin, watery sauce.
• Brown the onions well. It’s the single biggest flavor builder in this curry.
• Bloom the spices in the oil for 30 seconds before adding liquid, but don’t let them scorch.
• Simmer gently. A hard boil can make coconut milk split.
• Make it ahead. Like most curries, it tastes even better the next day.

Variations

• With vegetables: add 1 cup frozen peas or diced potatoes (parboiled) with the coconut milk, or stir in 2 handfuls of spinach at the end.
• With shrimp: use 1½ lb peeled shrimp instead of chicken and simmer just 4 to 5 minutes, until pink and opaque.
• Vegetarian: use chickpeas and cubed paneer; see our easy paneer recipes for more ideas.
• Slow cooker: cook the onion, aromatics and spices on the stove first, then add everything except the garam masala and cilantro to a slow cooker and cook on LOW for 4 to 5 hours, until the chicken reaches 165°F.

What to Serve With Coconut Chicken Curry

• Basmati rice or jeera (cumin) rice
• Warm naan or roti
• Cucumber raita and sliced red onion with lime
• A side of red lentil dal; see our easy lentil recipes

For another quick curry, try our easy chicken curry, or browse all our chicken recipes.

Storage and Reheating

• Refrigerate within 2 hours and eat within 3 to 4 days.
• Freeze in airtight containers for up to 2 to 3 months for best quality. Thaw overnight in the fridge.
• Reheat gently on the stove until steaming hot, 165°F (74°C), adding a splash of water if the sauce has thickened.

These times follow the FoodSafety.gov cold food storage chart; see also the safe minimum temperature chart.

Nariyal Chicken FAQs

What does nariyal mean?

Nariyal is the Hindi word for coconut, so nariyal chicken simply means coconut chicken.

Can I use chicken breast?

Yes. Cut it into slightly larger pieces and simmer for 10 to 12 minutes, just until it reaches 165°F (74°C), so it doesn’t dry out.

Can I make it without curry leaves or mustard seeds?

Yes. They add a lovely aroma, but the curry is still delicious without them.

Why did my coconut milk curdle?

It boiled too hard. Keep the curry at a gentle simmer after adding the coconut milk.

Nariyal Chicken Recipe Card

Calories are an estimate per serving, without rice, based on USDA FoodData Central values.

Chef Emma

Nariyal Chicken (Coconut Chicken Curry)

Chicken thighs marinated in turmeric and chili, simmered with browned onions, ginger, garlic, spices, tomatoes, coconut milk and toasted coconut.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 530

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 1 1/2 lb boneless skinless chicken thighs 680 g, 1 1/2-inch pieces
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri chili powder or 1/2 tsp paprika + 1/4 tsp cayenne
• 1 tsp fine salt plus 1 tbsp lemon juice

Curry

• 2 tbsp coconut oil or neutral oil
• 1 tsp black mustard seeds plus 10 curry leaves, optional
• 1 large yellow onion finely chopped
• 1 tbsp grated ginger plus 1 tbsp grated garlic
• 1 to 2 green chiles slit, optional
• 2 tsp ground coriander plus 1 tsp cumin and 1/2 tsp black pepper
• 2 medium tomatoes chopped
• 1 can full-fat coconut milk 13.5 oz / 400 ml
• 1/4 cup unsweetened shredded coconut 20 g, toasted, optional
• 1 tsp garam masala plus cilantro and lime

Equipment

• Large deep skillet or Dutch oven
• Instant-read thermometer

Method

 

1. Toss the chicken with the turmeric, chili powder, salt and lemon juice; rest 15 minutes.
2. Toast the shredded coconut in a dry pan until golden; set aside.
3. Heat the oil, pop the mustard seeds, add curry leaves, then cook the onion 8 to 10 minutes until golden.
4. Add the ginger, garlic and chiles for 1 minute, then the coriander, cumin and pepper for 30 seconds.
5. Add the tomatoes and cook 5 minutes until broken down.
6. Add the chicken and stir 3 to 4 minutes, then add the coconut milk and toasted coconut.
7. Simmer uncovered 15 to 18 minutes until thick and the chicken reaches 165°F (74°C).
8. Stir in the garam masala and finish with cilantro and lime.

Notes

Refrigerate within 2 hours and eat within 3 to 4 days, or freeze up to 3 months. Calories are an estimate per serving, without rice, from USDA FoodData Central values.