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–+ servings

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.
4.94 from 15 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Cuisine Asian Cuisine, Indian cuisine, South Asian Cuisine
Servings 6
Calories 323 kcal

Ingredients
 

  • 2 tablespoons desiccated or shredded coconut, unsweetened
  • 2 tablespoons ground almonds
  • 14 oz can of coconut milk
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon chili powder, use the heat level you prefer
  • 1 1/2 teaspoons grated fresh galangal or ginger, fresh makes a difference so use the fresh one if possible
  • 3 cloves garlic, minced
  • 2 teaspoons brown sugar (optional but I like to temper the saltiness so I added a little sugar)
  • 1 teaspoon salt
  • 2 tablespoons cooking oil
  • 1 lb boneless skinless chicken breasts, cubed
  • 3 green cardamom pods,* see notes below
  • 1 bay leaf
  • 2 fresh Red Thai chili, chopped or slit in two or 1/2 tsp red chili flakes (depends on the spice level you want)
  • 4 Tbsp fresh cilantro,

    chopped plus extra for garnish


  • 1/4 cup sliced almonds, plus extra for garnish

Instructions
 

  • 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.
  • Pour in the coconut mixture and stir well to combine.
  • When it begins to bubble (starts to boil), add in the red chili(s), cilantro, and sliced almonds.
  • Cover and lower the heat to simmer and cook for about 15-20 minutes. Stir occasionally to ensure that the meat does not stick to the bottom of the pan.
  • Uncover and cook for another 2-3 minutes until the sauce thickens a little. Garnish with more chopped cilantro and sliced almonds, if desired. Enjoy with rice!

Notes

TIPS & TRICKS
If you can't get the pods, you may use ground cardamom which may be found in the spice section of grocery stores or in Asian stores. Just add a tiny amount as this is potent. Adjust to taste.

Nutrition

Calories: 323kcalCarbohydrates: 7gProtein: 19gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 48mgSodium: 492mgPotassium: 506mgFiber: 2gSugar: 2gVitamin A: 153IUVitamin C: 5mgCalcium: 45mgIron: 3mg
Keyword bengali chicken curry easy recipe, easy recipe Indian coconut chicken curry, how to make chicken murgh malai, how to make chicken murhgi malai, how to make coconut chicken curry
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