Indian Coconut Chicken Curry (Murgh Malai)

Simmered in a deliciously spiced creamy coconut sauce and then topped with almonds, this coconut chicken curry is always a hit! Quick and easy to make as well.


- Coconut - Almonds - Coconut Milk - Coriander

In a frying pan, dry-roast the desiccated coconut and ground almonds, just until they become a shade darker (be careful not to burn them).


In a large bowl, combine the coconut milk, coriander, chili powder, grated galangal or ginger, garlic, salt, and brown sugar, plus the toasted coconut and almonds.


Mix well.


Heat the vegetable oil in a deep pan to medium. Add the chicken cubes, bay leaf, and cardamom pods and stir-fry for 2-3 minutes until the chicken turns whitish.


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