Classic Chicken Coconut Curry

This super easy and sumptuous South Indian style Chicken curry is made with Masala Mama’s amazing Coconut Curry. Made with a mustard seed ‘tadka’, a myriad of spices, tamarind paste and coconut milk – it’s tangy, creamy and divine!

Prep time: 7 minutes
Cook time: 20 minutes
Difficulty: Easy
Serves 4

Ingredients
1 jar Masala Mama Coconut Curry Sauce
2 tablespoon oil or ghee
1¼ lbs. Chicken thighs (boneless, skinless), cut into bite sized pieces
¼ - ½ teaspoon red pepper flakes (optional, for extra heat)
¾ cup coconut milk (or more for a creamier, milder sauce)
Cilantro for garnish
Salt to taste

Directions 

1. Heat oil in large sauce pan over medium-high heat. Once hot, add the chicken and sear lightly on all sides, about 7 minutes. 

2. Stir in Masala Mama’s Coconut Curry Sauce*, coconut milk and red pepper flakes. Cover the pan with a lid and simmer for 10-12 minutes, or until the chicken is cooked through. 

3. The sauce should have a nice pouring consistency similar to heavy cream. If the sauce is too thick, add stock or water 1-2 tablespoons at a time until desired consistency is reached.

4. Adjust salt to taste, garnish with cilantro and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice.

*Use 2 tbsp stock or water to rinse out any remaining sauce in the jar and add.