Go Back
Bowl of nariyal chicken, a coconut chicken curry topped with fresh cilantro
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
Cook Time 35 minutes
Total Time 50 minutes
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.