Coconut Chicken

A recipe from the south.
Fairly difficult

Coconut Chicken
Preparation time
Cooking time


For 4 Person(s)


  • 1 kilo(s) chicken, cut in pieces
  • 1 large onion, chopped
  • 1 tablespoon(s) grated ginger-garlic paste
  • 1 tablespoon(s) coriander powder
  • 0.25 tablespoon(s) turmeric powder
  • 1.5 teaspoon(s) garam masala powder
  • 2 green chilies, slit
  • 1 medium onion
  • 1 bunch of cilantro leaves
  • 10 leaves of mint (pudina)
  • 0.5 cup(s) grated coconut
  • 10 cashew nuts soaked in milk for 10-15 minutes
  • 3 tablespoon(s) cooking oil

Coconut Chicken Directions

  1. Make paste of 1 medium onion, cilantro leaves, grated ginger-garlic, mint (pudina) leaves, grated coconut, cashew nuts, and turmeric powder. 
  2. Marinade the chicken in coriander paste along with slit green chili for an hour or so.
  3. Heat oil in a pan; add slit green chili and chopped onions and sauté until translucent.
  4. Add chicken and cook on high flame for about 4-5 minutes stirring occasionally.
  5. Reduce heat to medium and add ground masala and salt.
  6. Cook for 8-10 mins, uncovered, till oil separates.
  7. Sprinkle little water if the sauce sticks to the pan.
  8. Add garam masala powder and mix well. Cook till chicken is done.
  9. Before removing, add 1 tbsp of ghee to it.
  10. Enjoy with paratha or steamed rice.