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Chicken curry in a coconut milk base.

Author Marina J (Mommy Snippets)


  • 1 lb chicken with bone-cleaned and cut into 2-3 inch sized pieces
  • 2 red onions chopped
  • 2 big roma tomatoes chopped
  • 1 green serrano pepper slivered
  • 2 tbsp ginger garlic paste
  • 1 star anise
  • 3 cloves
  • 3 cardamom
  • 1 inch cinnamon stick
  • 3 tsp coriander powder
  • 1 tsp garam masala powder
  • 3/4 tsp turmeric powder
  • 3/4 tsp freshly ground pepper powder
  • 2 cups thick coconut milk fresh, from a can or powder
  • Salt to taste
  • 3 tbsp coconut oil
  • 1 cup chopped cilantro to garnish


  1. In a pan, on medium flame/heat, warm 2 tbsp oil and add to this the spices (star anise, cardamom, cloves and cinnamon), onions and serrano pepper. Saute till the onions are golden brown.
  2. Add the ginger garlic paste and saute for two to three minutes till the raw smell of the paste goes.
  3. Now add the coriander powder, garam masala, turmeric and pepper. Saute for about a minute or two.
  4. Add to this the tomatoes and saute till the tomatoes become mushy and blends in well with the mixture in the pan.
  5. Remove the pan from the stove and allow the mixture to cool a little before blending all the contents in the blender.
  6. Put the pan back onto the stove, add 1 tbsp oil and the raw chicken to the same, Saute till slightly browned, then pour the blended mixture over the chicken, add the coconut milk and season the curry with salt.
  7. Allow the chicken to simmer/cook in this base on a low flame/heat.
  8. Once the chicken is cooked, remove the pan from the stove and garnish the same with cilantro.
  9. Enjoy!