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My Indian Chicken With Coconut

A community recipe by

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My Indian family are Hindu and Sikh vegetarians, and I haven't seen them in a long while anyway, so I had to improvise and create a dish that satisfied that core-need for spice that is in my breeding. It's very easy to make, and ingredients are readily available. The chicken can be replaced with anything you like.


Serves: 2

  • 1 can coconut cream
  • 1 green chile (Thai or Indian, whole - seeds 'n' all)
  • 1 inch fresh gingerroot (microplaned)
  • 4 cloves garlic
  • 3 medium onions
  • 1 can plum tomatoes
  • chicken breasts (cut into strips or chunks as you like)
  • 2 teaspoons roasted ground cumin
  • 1 teaspoon turmeric
  • 2 teaspoons ground coriander seeds
  • 2 green cardamom pods
  • 2 teaspoons garam masala (seasoned pioneers or rajah are great)
  • salt (to taste)
  • fresh cilantro (for garnishing)


My Indian Chicken With Coconut is a community recipe submitted by dazzy08 and has not been tested by so we are not able to answer questions regarding this recipe.

  • First fry the onions in some oil, or oil & butter, or ghee. Keep on a medium heat and you must brown them until they are a deep chestnut colour. If they start to burn or stick, add some salt and turn down the heat. Be patient and get the onions caramelised and deep brown. This is the most important stage to get right! Once the onion is browned (it will taste sweet at this stage, not very oniony) add the garlic and ginger. Give it a stir.
  • Add the can of tomatoes and all the spices except for the Garam Masala. Use a stick blender if you wish at this stage and purée it to a smooth consistency. Bring to a low and gentle simmer, and add the chicken pieces. (if you wish, add some onion or mustard seeds at this stage too).
  • When the chicken is cooked through, add the garam masala and the thick creamy part of the coconut cream (i.e. don't shake it before opening it).
  • Check for salt, and if it's not hot enough add more garam massala. If it's too hot, add some more of the coconut cream. Don't cook it much further after you've added the Garam Masala or it will lose the aroma.
  • Right before serving, add a couple of little knobs of butter and sprinkle the chopped coriander leaves atop, serve immediately with chapatti's, naan and/or rice
  • Tell us what you think

    What 1 Other has said

    • Thanks for this one! I made it 2 times within 2 weeks, and the last one even tasted better. Easy and absolutely delicious!

      Posted by Roy Thinnes on 14th June 2015
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