Coconut Chicken Curry With Steamed Basmati Rice…


This  finger licking, lip smacking curry will not only tickle your taste buds but is guaranteed to turn you into a curry lover!

Serve this curry with steamed Basmati rice and a side of a tomato, cucumber salad.  This delicious curry has a few simple steps and can be made in about 30 minutes.


  • Boneless, skinless chicken breast meat about 8-10 ounces cut into cubes
  • 1/2 cup Tomato purée made with 1 medium tomato deseeded, puréed and strained
  • 1/4 cup canned coconut milk
  • 1/2 tsp fresh, grated ginger root
  • Couple of cloves of garlic, minced
  • 1 tbsp olive oil
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/2 coriander powder
  • 1/4 tsp ground black pepper
  • 2 whole, green cardamom pods
  • A pinch of cinnamon powder
  • A pinch of paprika
  • 1/4tsp  cayenne pepper
  • 1/4 tsp agave nectar
  • A pinch of Garam masala
  • Pink Himalayan Salt, to taste
  • 1/2 tbsp cilantro, finely chopped

Recipe: Chicken Curry

Heat oil in a skillet over medium low heat.  Add fenugreek seeds to the oil.  Once they  turn a deep brown, add the mustard seeds and allow them to crackle.  Next, add the cumin seeds, the turmeric and cardamom pods.

Then add the minced garlic and grated ginger and stir.  Now, add the chicken and sauté till the chicken is coated with all the spices, ginger and garlic.  Cook the chicken for about 15 minutes, stirring occasionally.  Add the paprika, ground black pepper, cayenne pepper, coriander & cinnamon powder and stir.
Add the tomato purée and stir.  Allow the curry to simmer for another 10 minutes.  Once the chicken is completely cooked through, add the coconut milk, Garam Masala, agave nectar and salt and cook for 3-4  minutes.



Remove from heat & transfer the curry into a serving bowl.  Garnish the curry with some chopped cilantro.  Serve this tender, succulent chicken curry with some fragrant, steamed Basmati rice and a tomato and cucumber salad.

Recipe: Tomato cucumber salad


  • 2 kumato tomatoes deseeded, cubed
  • 2 small Persian cucumbers, cubed
  • 1 tsp mint, finely chopped
  • 1 tsp cilantro, finely chopped
  • 1/2 tsp  chopped jalapeño pepper
  • 1/2 tsp Meyer lemon juice
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cumin
  • Himalayan Salt to taste

Mix all the above ingredients.  Serve chilled.


Serve this delicious chicken curry with steamed Basmati rice and chilled tomato cucumber salad.



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