Coconut Chicken Curry with Yogurt

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Coconut Chicken Curry with Yogurt

(Photo Attributed to Author: Rezwalker)

Coconut Chicken Curry with Yogurt Recipe-


(serves 5)

  • 3 lb. chicken thighs, skins and bones removed
  • 2 tbsp. butter
  • 2 large or 3 medium yellow onions, fine chopped
  • 3 large garlic cloves, minced
  • Freshly grated ginger root (about 1” length)
  • 6 whole cloves
  • 6 whole cardamom pods (or ½ tsp. ground cardamom)
  • 2 cinnamon sticks (or 1 tsp. ground cinnamon)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ½ tsp. ground cayenne pepper
  • 1 tsp. freshly ground coarse sea salt
  • 1 cup plain Greek yogurt
  • 2 tsp. freshly ground turmeric root
  • 1 tsp. yellow curry powder
  • 1 cup unsweetened coconut milk
  • 2 tbsp. golden raisins
  1. In a large and heavy skillet (one that has a tight fitting lid) over medium-high heat, sauté onions and garlic in butter, until fragrant and translucent and beginning to brown.
  2. Now add in the spices, and sauté 2-3 minutes, stirring constantly.
  3. Sauté the chicken, turning as needed to get all pieces well browned on all sides.
  4. In a mixing bowl, blend together the turmeric, yogurt, raisins and coconut milk, then pour the mixture into the skillet with the chicken.
  5. Place the lid on the skillet, and reduce heat to where the dish is cooking at just a lively simmer, and simmer-cook for 40-45 minutes, or until chicken is well done and very tender. If you are using pods and stick forms of the cardamom and cinnamon, remove them from the skillet.
  6. Serve your Coconut Chicken Curry with Yogurt while still nice and hot, either over rice, or with rice on the side.