Spicy Coconut Chicken Masala Recipe – A Flavorful Indian Delight

Introduction

Craving an authentic Indian-style chicken curry with rich, creamy coconut flavors? Our Spicy Coconut Chicken Masala is a perfect blend of South Indian and Goan influences, packed with aromatic spices and a luscious coconut-based gravy. This easy-to-follow recipe will help you create a restaurant-style dish right in your kitchen!

Why You’ll Love This Recipe

✅ Rich & Creamy Texture – Made with fresh coconut and coconut milk for a velvety finish.
✅ Bursting with Spices – A perfect mix of roasted spices for deep flavors.
✅ Easy to Make – Simple steps, yet incredibly delicious.
✅ Perfect for Any Occasion – Serve it with rice, naan, or parathas for a wholesome meal.

Ingredients

For the Chicken Marinade:

• 500g chicken (bone-in or boneless, cut into pieces)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp lemon juice
• ½ tsp salt

For the Masala Paste:

• 1 cup grated fresh coconut
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 4 dried red chilies
• ½ tsp fennel seeds
• 6 black peppercorns
• 3 cloves
• 1-inch cinnamon stick
• 3 garlic cloves
• 1-inch piece ginger
• ½ cup water (for blending)

For the Curry:

• 2 tbsp coconut oil
• 1 large onion (finely chopped)
• 1 tomato (chopped)
• 1 green chili (slit)
• 1 tsp garam masala
• 1 tsp salt (adjust to taste)
• 1 sprig curry leaves
• 1 cup coconut milk
• ½ cup water (adjust for consistency)
• Fresh coriander leaves (for garnish)

Step-by-Step Cooking Instructions

Step 1: Marinate the Chicken

• In a bowl, mix the chicken with turmeric, red chili powder, lemon juice, and salt.
• Let it marinate for at least 15 minutes to enhance the flavors.

Step 2: Prepare the Masala Paste

• Dry roast coriander seeds, cumin, fennel, dried chilies, black peppercorns, cloves, and cinnamon in a pan until aromatic.
• Blend the roasted spices with grated coconut, garlic, ginger, and water into a smooth paste.

Step 3: Cook the Curry

• Heat coconut oil in a pan over medium heat.
• Add chopped onions and sauté until golden brown.
• Stir in chopped tomatoes, green chili, and curry leaves; cook until the tomatoes turn soft.
• Add the ground masala paste and sauté for 3-4 minutes until the oil starts to separate.
• Mix in the marinated chicken and cook for about 5 minutes.
• Pour in the coconut milk, add water if needed, cover, and simmer for 20 minutes.
• Sprinkle garam masala, stir, and let it cook for another 2 minutes.

Step 4: Garnish and Serve

• Garnish with freshly chopped coriander leaves.
• Serve hot with steamed rice, dosa, or parathas.

Tips for the Best Spicy Coconut Chicken Masala

🥥 Use Fresh Coconut – Freshly grated coconut gives a more authentic and rich flavor.
🌶️ Adjust Spice Level – Increase or decrease the dried chilies and black pepper according to your spice preference.
🔥 Slow Cook for Depth – Simmering the curry on low heat enhances the taste and tenderness of the chicken.
🍛 Pairing Ideas – Goes best with jeera rice, Malabar parotta, or even ghee rice.

FAQs

1. Can I use desiccated coconut instead of fresh coconut?

Yes! If fresh coconut is unavailable, you can use desiccated coconut. Just soak it in warm water for 10 minutes before blending.

2. Is this curry very spicy?

The spice level can be adjusted. Reduce dried chilies for a milder version or add more for extra heat!

3. Can I use store-bought coconut milk?

Absolutely! But homemade coconut milk adds a more authentic flavor and creaminess.

4. How long can I store this curry?

It stays fresh in the refrigerator for up to 2 days. Reheat gently before serving.

Final Thoughts

Our Spicy Coconut Chicken Masala is a must-try for anyone who loves bold flavors and creamy textures in their Indian curries. Whether you're cooking for a family dinner or a special occasion, this dish is sure to impress!

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