Sanjeev Kapoor

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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.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Coconut chicken

Main Ingredients

Coconut milk, Chicken legs




Main Course_Chicken

Level Of Cooking



  • Coconut milk
    400 millilitres
  • Chicken legs boneless
    750 grams
  • Oil
    2 tablespoon
  • Garlic finely chopped
    2 cloves
  • Onion sliced
    1 medium
  • Turmeric powder
    1 teaspoon
  • Thai red curry paste
    2 tablespoon
  • Green chilli slit
  • Basil leaves
    1/2 cup
  • coriander leaves chopped
    1 cup
  • Lemon juice
    1/2 tablespoon
  • Cooked rice
    to serve
  • coriander leaves for garnish
    2-3 sprigs
  • Lemon wedges for garnish


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.

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