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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Creamy Coconut Chicken Curry

Nariyal Murgh

(49 reviews)
"

This dish reminds me of monsoon evenings in my grandmother's kitchen—the scent of curry leaves and coconut would drift through the air long before dinner was served.

"
Creamy Coconut Chicken Curry
Prep time:15 mins
Cook time:30 mins
Total time:45 mins

Protein

32g

Carbs

12g

Fat

34g

Calories

480 kcal

Servings:
4
Gluten FreeDairy Free

Ingredients

chicken thighs1.50 lbs
(boneless, skinless, cut into pieces)
onion1 large
(finely chopped)
tomato1 medium
(chopped)
garlic4 cloves
(minced)
fresh ginger1 tbsp
(grated)
green chili1
(optional, slit)
coconut milk1 can
(full-fat)
oil2 tbsp
(neutral oil)
saltto taste
fresh cilantrofor garnish

Spices

mustard seeds1 tsp
ground turmeric0.50 tsp
coriander powder1 tsp
garam masala1 tsp

Directions

Sauté the Base

  1. Heat oil in a heavy-bottomed pan. Add mustard seeds and let them pop for a few seconds.
  2. Add chopped onions and sauté for 6–8 minutes until soft and golden brown.
  3. Stir in garlic, ginger, and green chili. Cook for 1 minute until fragrant.

Cook the Chicken

  1. Add turmeric, coriander powder, and salt. Stir to coat the onion mixture.
  2. Add chopped tomatoes and cook until they break down and the oil separates, about 5–6 minutes.
  3. Add the chicken pieces and cook for 5–7 minutes until browned on the outside.
Chef's tip: Use bone-in pieces if you want deeper flavor—the marrow enriches the curry.

Simmer in Coconut Milk

  1. Pour in the coconut milk and bring the mixture to a gentle simmer.
  2. Cover and cook on low for 15 minutes, stirring occasionally until the chicken is cooked through and tender.
  3. Sprinkle in garam masala and simmer uncovered for 2 more minutes.

Finish and Serve

  1. Garnish with chopped cilantro.
  2. Serve hot with steamed rice or appam.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.