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Chicken curry with coconut milk / Chicken kappas
Prep Time
15 mins
Cook Time
30 mins
Servings: 3 -4
  • 2 and 1/2 pounds 1 Kilogram chicken, curry size pieces (I used whole chicken with bones)
  • 3 tablespoons oil I used coconut oil
  • 2 medium size onions 2 cups sliced
  • 3 green chillies or more to taste
  • 3 sprig curry leaves
  • 1 and 1/2 tablespoon ginger paste finely chopped ginger or minced ginger
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilly powder
  • 2 teaspoons coriander powder
  • 3/4 teaspoon garam masala powder
  • 1 teaspoon salt or to taste
  • 1 medium sized tomato sliced
  • 1 cup thin coconut milk I used Maggi coconut milk powder
  • 1/2 cup thick coconut milk
  1. Heat oil in a pan on medium high heat. Add onions + green chillies + curry leaves + ginger and sauté till the onions caramelize. To that add spices and saute for additional minute.
  2. Add the chicken pieces and coat well with the spices. Turn the heat to high for 5 minutes, so that the water from the chicken evaporates.
  3. Add thin coconut milk and sliced tomatoes and once that boils, turn the heat to low, cover the pan and let it simmer for 15 minutes or till the chicken cooks.
  4. In the end, add thick coconut milk and once it comes to a boil, turn off the heat. (Do not let the curry simmer after adding thick coconut milk or the gravy will curdle).
  5. Enjoy with Roti, bread or appam (a rice pancake)
Recipe Notes

You can add a teaspoon of vinegar instead of tomatoes.