Coconut chicken Recipe - Chicken cooked in coconut milk and red curry paste and flavured with basil leaves.

This recipe is contributed by Member pankaj mehndiratta.

Main Ingredients : Coconut milk, Chicken legs

Cuisine : Indian

Course : Main Course_Chicken

Coconut chicken

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Coconut chicken Recipe - how to make Coconut chicken


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Coconut milk 400 millilitres

  • Chicken legs boneless750 grams

  • Oil 2 tablespoon

  • Garlic finely chopped2 cloves

  • Onion sliced1 medium

  • Turmeric powder 1 teaspoon

  • Thai red curry paste 2 tablespoon

  • Green chilli slit1

  • Basil leaves 1/2 cup

  • coriander leaves chopped1 cup

  • Lemon juice 1/2 tablespoon

  • Cooked rice to serve

  • coriander leaves for garnish2-3 sprigs

  • Lemon wedges for garnish2-3


Step 1

Heat one tablespoon oil in a non stick pan. Add chicken and cook on high heat for three to four minutes. Transfer onto a plate and set aside.

Step 2

Add remaining oil in the same pan. Add garlic, onion and sauté till golden brown. Add turmeric powder, red curry paste and chilli. Sauté for one minute. Add coconut milk, basil leaves and mix well. Once the milk comes to a boil, add chicken and simmer for fifteen to twenty minutes or until tender. Add coriander leaves, lemon juice and mix well. Place rice in a serving plate. Put the chicken on top.

Step 3

Serve hot garnished with coriander sprigs and lemon wedges.