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Coconut Lemon Chicken Curry

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Leena Kohli (@leenakohli)
5.0
From 3 ratings
IndianLunchDinnerMeatGluten-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.

Prep Time
15min
Cook Time
35min
Total Time
50min
Coconut Lemon Chicken Curry recipe

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

  1. 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.

    Step 1.1: Heat a flat pan or tawa on low to medium heat

  2. Add black mustard, coriander, cumin, peppercorns, cardamoms, cloves, and fennel seeds and dry roast them until they release their aroma and turn lightly golden.

    Step 1.1: Add black mustard, coriander, cumin, peppercorns, cardamoms, cloves, and fennel seeds and dry roast them until they release their aroma and turn lightly golden
    Step 1.2: Add black mustard, coriander, cumin, peppercorns, cardamoms, cloves, and fennel seeds and dry roast them until they release their aroma and turn lightly golden

  3. Take them onto a plate and let them cool.

  4. Grind the roasted spices in a grinder to a fine powder. Keep aside.

    Step 1.1: Grind the roasted spices in a grinder to a fine powder

For Gravy

  1. Heat oil in a heavy-bottomed deep pan or kadhai on high heat and add the bay leaves.

  2. Add the finely chopped onions and green chillies and cook for 3-4 minutes until the onions are translucent.

    Step 2.1: Add the finely chopped onions and green chillies and cook for 3-4 minutes until the onions are translucent

  3. Add cinnamon stick and ginger garlic paste. Stir and cook for another 2-3 minutes.

    Step 2.1: Add cinnamon stick and ginger garlic paste

  4. 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.

    Step 2.1: Add kashmiri red chilli powder, the prepared spice powder, and dried curry leaves
    Step 2.2: Add kashmiri red chilli powder, the prepared spice powder, and dried curry leaves
    Step 2.3: Add kashmiri red chilli powder, the prepared spice powder, and dried curry leaves

  5. Add tomato puree, salt and sugar to the pan and stir to combine. Cook for 2-3 minutes until oil starts to ooze out.

    Step 2.1: Add tomato puree, salt and sugar to the pan and stir to combine

  6. Add the chicken pieces and mix well to coat them with the masala or gravy.

    Step 2.1: Add the chicken pieces and mix well to coat them with the masala or gravy

  7. 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.

    Step 2.1: 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

  8. Add lemon juice, water, and desiccated coconut and bring it to a boil.

    Step 2.1: Add lemon juice, water, and desiccated coconut and bring it to a boil
    Step 2.2: Add lemon juice, water, and desiccated coconut and bring it to a boil
    Step 2.3: Add lemon juice, water, and desiccated coconut and bring it to a boil

  9. 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.

    Step 2.1: Reduce the heat to simmer and cover the pan

  10. Check the seasonings and adjust them to your taste. Stir well and switch off the heat.

  11. Serve hot with steamed rice or roti.

Tips & Tricks

  1. Do not burn the spices while dry roasting; it can make the dish taste bitter.

  2. 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.

  3. Adjust water as preferred for the consistency of the gravy.

  4. I have used dry curry leaves for this recipe. You can use fresh curry leaves also.

  5. You can use fresh ground tomatoes for this recipe.

  6. Cooking time and serves may vary depending on the size of the chicken pieces.

FAQS

  1. Can I use chicken breast instead of curry cut pieces for this recipe?

    Yes, you can use chicken breast, but keep in mind that it may cook faster than curry cut pieces. Adjust the cooking time accordingly to ensure the chicken remains tender.

  2. What can I substitute for desiccated coconut if I don't have it?

    You can use fresh grated coconut if available, or you can omit it altogether for a different flavor profile. Alternatively, shredded coconut can also work, but it may alter the texture slightly.

  3. Is this curry spicy, and can I adjust the heat level?

    The curry has a moderate spice level due to the green chilies and Kashmiri red chili powder. You can adjust the heat by reducing the number of green chilies or using less red chili powder according to your preference.

  4. How can I make this dish vegetarian?

    You can substitute the chicken with tofu or chickpeas and adjust the cooking time accordingly. You may also want to add more vegetables like bell peppers or spinach for added flavor and nutrition.

  5. What type of rice pairs best with this Coconut Lemon Chicken Curry?

    Basmati rice is a great choice as it complements the flavors of the curry well. You can also serve it with steamed jasmine rice or even naan or roti for a delicious meal.

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Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨...

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