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Nariyal chicken curry

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

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.

Nariyal Chicken 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 them), carrots sliced, green beans, broccoli, bell pepper – whatever you fancy.
 1 tbsp coconut or Vegetable oil
 1 tsp cumin seeds (we used cumin powder as we’d run out of cumin seeds)
 2 medium onions, blended in a food processor to a grated consistency
 400 g tin plum tomatoes
 1 tsp salt
 1 tsp turmeric
 ½ tsp chilli powder (optional)
 2 green or red chillies, chopped (if you want it spicy, leave the seeds in)
 1 tin of coconut cream or milk
 1 tsp Garam Masala
 10 pinches fresh coriander, chopped

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


Add the tin of tomatoes, salt, turmeric and fresh chillies. Stir together and leave to cook so the tomatoes break down and you’re left with a very thick paste.


Pour in the coconut cream/milk and cook gently for a few minutes so the flavours combine. Add the meat and vegetables to the pan and stir to coat with the sauce.


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


Taste the sauce and adjust seasoning if required and add the chilli powder if you need to.


Remove from the heat and add garam masala and throw in the fresh coriander to serve.

Nutrition Facts

Servings 4