Coconut Lemon Chicken Curry

Name: Coconut Lemon Chicken Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5
Cuisine: Indian
Ingredients: 1 kg Chicken (curry cut pieces); 1 tbsp Rice (Basmati); 5 Green Cardamom; 1 tsp Black Mustard Seed; 1 tbsp Coriander Seed; 1 tsp Cumin Seed; 0.5 tbsp Black Peppercorn; 1 Black Cardamom; 5 Cloves; 0.5 tbsp Fennel Seed; 0.5 cup Oil; 2 Bay Leaves; 2 Onion (medium-sized)(chopped/ground); 2 Green Chilli (finely chopped); 1 in Cinnamon stick; 1 tbsp Ginger Garlic Paste; 1.25 tbsp Kashmiri Red Chilli Powder; 2 tbsp Curry Leaves (dry); 1 cup Tomato Puree; 1 tbsp Salt; 1 tsp Sugar; 3 cup Water; 3 tbsp Lemon Juice; 3 tbsp Coconut (desiccated)

by Leena Kohli (@leenakohli)

5.0

From 3 ratings

Prep Time

15min

Cook Time

35min

Total Time

50min

Indian Lunch Dinner Meat Gluten-Free

Coconut Lemon Chicken Curry is the perfect way to explore new and exotic flavours! With a blend of fragrant spices, tender chicken pieces, and a thick, luscious gravy, this dish is sure to become a family favourite. Enjoy the subtle sweetness and hint of citrus as you savour every bite.

Ingredients

5 Servings

1kg
Chicken (curry cut pieces)

For Spice Powder

1tbsp
Rice (Basmati)
5
Green Cardamom
1tsp
Black Mustard Seed
1tbsp
Coriander Seed
1tsp
Cumin Seed
1/2tbsp
Black Peppercorn
1
Black Cardamom
5
Cloves
1/2tbsp
Fennel Seed

For Gravy

1/2cup
Oil
2
Bay Leaves
2
Onion (medium-sized)(chopped/ground)
2
Green Chilli (finely chopped)
1in
Cinnamon stick
1tbsp
Ginger Garlic Paste
1 1/4tbsp
Kashmiri Red Chilli Powder
2tbsp
Curry Leaves (dry)
1cup
Tomato Puree
1tbsp
Salt
1tsp
Sugar
3cup
Water
3tbsp
Lemon Juice
3tbsp
Coconut (desiccated)

How to make Coconut Lemon Chicken Curry

For Spice Powder

Heat a flat pan or tawa on low to medium heat. Add rice and green cardamoms and dry roast for 3-4 minutes or until rice turns slightly brown.
Add black mustard, coriander, cumin, peppercorns, cardamoms, cloves, and fennel seeds and dry roast them until they release their aroma and turn lightly golden.
Take them onto a plate and let them cool.
Grind the roasted spices in a grinder to a fine powder. Keep aside.

For Gravy

Heat oil in a heavy-bottomed deep pan or kadhai on high heat and add the bay leaves.
Add the finely chopped onions and green chillies and cook for 3-4 minutes until the onions are translucent.
Add cinnamon stick and ginger garlic paste. Stir and cook for another 2-3 minutes.
Add kashmiri red chilli powder, the prepared spice powder, and dried curry leaves. Stir and cook the mixture for 2-3 minutes to allow the flavours to blend. If the mixture starts sticking to the bottom of the pan, add two tablespoons of water to prevent it from burning.
Add tomato puree, salt and sugar to the pan and stir to combine. Cook for 2-3 minutes until oil starts to ooze out.
Add the chicken pieces and mix well to coat them with the masala or gravy.
Cook the chicken over medium to high heat for 8-10 minutes, stirring at intervals to prevent it from sticking to the bottom of the pan.
Add lemon juice, water, and desiccated coconut and bring it to a boil.
Reduce the heat to simmer and cover the pan. Cook the chicken curry for 20-25 minutes or until the chicken is tender, stirring occasionally.
Check the seasonings and adjust them to your taste. Stir well and switch off the heat.
Serve hot with steamed rice or roti.

Tips & Tricks

Do not burn the spices while dry roasting; it can make the dish taste bitter.
Feel free to adjust the spices to your liking. Add more or less pepper and lemon juice to get the desired heat and tangy flavour.
Adjust water as preferred for the consistency of the gravy.
I have used dry curry leaves for this recipe. You can use fresh curry leaves also.
You can use fresh ground tomatoes for this recipe.
Cooking time and serves may vary depending on the size of the chicken pieces.