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A bowl of nariyal chicken recipe coconut curry garnished with cilantro over rice

Nariyal Chicken (Coconut Chicken Curry)

Tender chicken simmered in a fragrant, creamy coconut milk sauce with warm Indian spices. This coconut curry is rich, comforting, and ready in about 45 minutes over rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs, cut in pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tomatoes, chopped
  • 2 tbsp oil
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 0.5 tsp chili powder (to taste)
  • 2 tbsp fresh cilantro, chopped

Method
 

  1. Heat the oil and cook the onion until golden, then add the garlic and ginger for 30 seconds.
  2. Stir in the turmeric, cumin, coriander, and chili powder and cook 1 minute to bloom the spices.
  3. Add the tomatoes and cook until softened and jammy, about 5 minutes.
  4. Add the chicken and stir to coat, cooking until it starts to brown.
  5. Pour in the coconut milk, bring to a gentle simmer, and cook 20 minutes until the chicken reaches 165°F (74°C) and the sauce thickens.
  6. Stir in the garam masala, season with salt, garnish with cilantro, and serve over rice.

Notes

Use full-fat coconut milk for the richest sauce; light coconut milk works but is thinner. Chicken breast can be used but thighs stay juicier. Adjust the chili to taste, and finish with a squeeze of lime for brightness. Serve with basmati rice or naan.