Indian Green-Coconut Curry with Chicken

Indian Green-Coconut Curry with Chicken

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READY IN 30min


  • For Chicken
  • 1lb boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
  • Juice of ½ lemon or 1 lime
  • 1 tsp kosher salt
  • ½ tsp fresh cracked pepper
  • For Sauce
  • 2T plus 2 tsp clarified butter or vegetable oil
  • 2 medium shallots, chopped
  • 1 tsp cumin seeds
  • ½ tsp coriander seeds
  • 1-3 medium sized, hot green chilies, roughly chopped (remove seeds for less intense heat)
  • 1 inch ginger and 3-4 cloves garlic, minced (or 2T ginger garlic paste)
  • 2T toasted cashews
  • 1/3 C freshly grated, mature coconut (optional)
  • 1 ¼ cups cilantro leaves and tender stems, packed, plus more for garnish
  • ¾ cup mint leaves, packed, plus more for garnish
  • 1/3 C water or more, as needed
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ½ C coconut milk or more, if desired
  • 2-3 tsp lemon or lime juice
  • Kosher salt and fresh cracked pepper


  • 1Squeeze lemon juice over chicken and season with salt and pepper. Toss to combine and marinade at least 30 minutes or up to 3-4 hours. Allow chicken to come to room temperature for 30 minutes to 1 hour before cooking. Pat dry.
  • 2Melt 2T butter in a large nonstick pan over medium-high to high heat. Sauté chicken for 5-6 minutes or until browned on all sides. Remove from pan and set aside.
  • 3Reduce heat to medium. Add remaining butter and shallots to pan. Season with salt and pepper, and sauté 3-5 minutes or until translucent. Add whole spices and sauté for 1 minute or until fragrant. Add chilies, ginger and garlic and cook another 30 seconds to 1 minute. Remove pan from heat.
  • 4Add cashews to food processor or blender and finely grind. Add onion mixture and puree. Add coconut and pulse to combine. Add fresh herbs and water and puree until smooth. Season with salt and pepper.
  • 5Add masala to pan, followed by chicken with its juices and the coconut milk. Stir to combine and bring to a gentle boil over medium heat. Reduce heat to medium-low. Simmer, partially covered, for about 5 minutes, or until chicken is cooked through. Season with garam masala and turmeric powder. Stir in lemon juice. Thin with additional water, if desired. Taste and adjust seasoning, if needed. If it’s not spicy enough for your liking, add cayenne pepper, to taste. Garnish with chopped cilantro, mint and/or cashews. Serve with basmati rice, naan or other Indian flat bread.