Indian nariyal chicken curry

A gorgeous tomato coconut curry everyone will love

Nariyal Chicken Curry

Made with chicken and typical South Indian ingredients like coconut milk and curry leaves, this creamy spicy dish tastes best with rice. Serve it for a family meal and portion it up for tasty lunches.

AuthorHungry PandaCategoryDifficultyAdvanced

This curry can easily be adapted to vegetarian or vegan, just replace the meat with your favourite pulses, add sweet potato, spinach would also be really good in this curry.

Yields4 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

FOR THE RICE
 4 rice measuring cups basmati white rice
INGREDIENTS FOR THE CURRY
 2 chicken thighs or breast, trimmed and cut into bite size chunks
 1 potato cut into small pieces (pre-boil these for 5 minutes to partially cook), carrots sliced, green beans, broccoli, bell pepper.
 1 tbsp coconut or vegetable oil
 1 tsp cumin seeds (or cumin powder)
 2 medium onions, blended in a food processor to a grated consistency
 400 ml (1 tin) plum tomatoes
 1 tsp salt with 1 tsp turmeric
 ½ tsp chilli powder (optional)
 2 green or red chillies, chopped (if you want it spicy, leave the seeds in)
 400 ml (1 tin) coconut cream or milk
 1 tsp garam masala
 10 pinches fresh coriander, chopped

HOW TO MAKE
1

Add 4 rice measuring cups of basmati rice to your rice cooker inner bowl, then fill to the level 4 WHITE RICE line with water. Select the WHITE RICE or REGULAR function and press START.

2

Heat the oil in a pan, then add cumin seeds/powder. When sizzling and aromatic add the onions and fry until they are golden.

3

Add the tin of tomatoes, salt, turmeric and fresh chillies.

4

Stir together and leave to cook so the tomatoes break down and you are left with a very thick paste.

5

Pour in the coconut cream/milk and cook gently for a few minutes so the flavours combine.

6

Add the meat and vegetables to the pan and stir to coat with the sauce.

7

Reduce the heat to the lowest setting and place the lid half on the pan and leave to simmer for about 20 minutes, make sure the potatoes are cooked, if not, cook for a little longer

8

Taste the sauce and adjust seasoning if required and add the chilli powder if needed.

9

Remove from the heat and add garam masala and throw in the fresh coriander. Serve with rice.

Ingredients

FOR THE RICE
 4 rice measuring cups basmati white rice
INGREDIENTS FOR THE CURRY
 2 chicken thighs or breast, trimmed and cut into bite size chunks
 1 potato cut into small pieces (pre-boil these for 5 minutes to partially cook), carrots sliced, green beans, broccoli, bell pepper.
 1 tbsp coconut or vegetable oil
 1 tsp cumin seeds (or cumin powder)
 2 medium onions, blended in a food processor to a grated consistency
 400 ml (1 tin) plum tomatoes
 1 tsp salt with 1 tsp turmeric
 ½ tsp chilli powder (optional)
 2 green or red chillies, chopped (if you want it spicy, leave the seeds in)
 400 ml (1 tin) coconut cream or milk
 1 tsp garam masala
 10 pinches fresh coriander, chopped

Directions

HOW TO MAKE
1

Add 4 rice measuring cups of basmati rice to your rice cooker inner bowl, then fill to the level 4 WHITE RICE line with water. Select the WHITE RICE or REGULAR function and press START.

2

Heat the oil in a pan, then add cumin seeds/powder. When sizzling and aromatic add the onions and fry until they are golden.

3

Add the tin of tomatoes, salt, turmeric and fresh chillies.

4

Stir together and leave to cook so the tomatoes break down and you are left with a very thick paste.

5

Pour in the coconut cream/milk and cook gently for a few minutes so the flavours combine.

6

Add the meat and vegetables to the pan and stir to coat with the sauce.

7

Reduce the heat to the lowest setting and place the lid half on the pan and leave to simmer for about 20 minutes, make sure the potatoes are cooked, if not, cook for a little longer

8

Taste the sauce and adjust seasoning if required and add the chilli powder if needed.

9

Remove from the heat and add garam masala and throw in the fresh coriander. Serve with rice.

Indian nariyal chicken curry

This curry can easily be adapted to vegetarian or vegan, just replace the meat with your favourite pulses or add sweet potato. Spinach would also be really good in this curry.