Chicken Coconut Curry

Chicken Coconut Curry

By Harshada
  • Serves: 4 - 5
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:

A modern avatar of a traditional Maharashtrian Chicken Curry, this one’s is simple , spicy and creamy ! And when served with maharashtrian “Kombadi Wade”..a spiced Puri made with mixed flours, its and absolute delight! Its quiet strange, why these puris are called “Kombadi (Chicken)Wade” ,when its actually pure veg. Probably, because its served with Chicken or Mutton Curry. Interestingly, these wade are made from flours similar to the ones used in “Thalipeeth”. make sure you serve your wades hot , with and equally hot spicy curry!



  1. Marinate the chicken with ginger garlic paste ,red chilly powder, turmeric powder 1 1/2 tsp salt and dahi and keep aside for atleast half hour.
  2. Heat 1 tbsp oil in a kadhai and saute onions and cashewnuts till onions are translucent. Cool and grind to a fine paste (alternately,if you have a microwave oven, mix onion with oil and cashewnuts in a microwave safe bowl and cook on for 2 mins .
  3. In another kadhai heat remaining oil and saute the marinated chicken. Now add the ground onion cashew paste and saute till oil seperates.Add red chilly powder,turmeric and garam masala and stir.Now lower the flame and add coconut milk , salt and simm
  4. Transfer the curry in a serving bowl. For tempering heat oil and add whole dry red chilly , add red chilly powder and immediately pour over the curry.Garnish with chopped coriander leaves. Serve hot with wadas or parathas.

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