Coconut Curry

Llonch- Vidalle Family enjoying my Coconut curry in Argentina.

Llonch – Vidalle Family enjoying my Coconut curry in Argentina. Photo: Gisela Vidalle

As a child, I was a very picky eater. However, I LOVED coconut curry, mainly so that I could drink the gravy. This recipe below is my husband’s favourite curry and the one I make most of the time. I much prefer using fresh coconut to desiccated coconut for this dish. I made this dish for our good friends in Argentina when travelling there. Below is picture of them enjoying this dish with all the ingredients I sent them. Gisela, my wonderful Argentinian friend really wanted this blog so it seems appropriate to include this picture (even though she is not in it!).

Substitute with black pepper if you don’t have my Mangalore Curry.

Makes 6 or more servings Please note: Chicken can be substituted with any meat or vegetable of your choice.


  • 2 Pounds Chicken
  • 3 bay leaves
  • 3 cardamom pods
  • 1 medium purple Onion, Finely Chopped
  • 2 tablespoons garlic
  • 1 1/2 teaspoon ginger
  • 1 large tomato, finely chopped
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 1 1/2 Teaspoon Trudy Ann’s Curry Powder or (1 tablespoon for a spicy curry)
  • 2 Teaspoons Trudy Ann’s Dhana- Jeera Powder (Coriander- Cumin)
  • 1/4 teaspoon Mangalore Curry
  • 1 can Coconut milk + 1 1/2 cup water (or use fresh or desiccated coconut)
  • 1/2 cup Cilantro leaves, chopped
  • Salt and Sugar to taste


1. Heat oil, make sure it is hot and add the bay leaves, cardamom pods and cumin seeds. Fry for about 20 seconds

2. Add the ginger/garlic and fry for a few seconds

3. Add diced onion and fry until golden brown

4. Add the tomatoes, curry powder, pepper masala, Dhana- Jeera and fry for about 3 minutes.

5. Add your chicken and mix and fry it really well with the masala until it is well coated with the spices.

6. Add about a cup of water and keep the heat on medium until the chicken is about ¾ cooked. I usually add enough water to cover the chicken (adding too much can dilute the spices).

7. Add the coconut milk or cream and let this cook on low, covering the pot, until the curry gets thick and the chicken is all cooked (about 30-40 minutes).

8. If this curry is too spicy, add a dash of sugar. If you want it spicier, sprinkle some curry powder or chili powder over the curry and let it mix in well.

9. My grandmother always added a teaspoon of sugar to all her curries, and I do that as well.

10. Garnish the curry with cilantro leaves before you serve.

This dish goes well with brown basmati rice and Raita.

For more recipes and spices, please purchase Trudy Ann’s Masala Kitchen Recipe book.
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© 2014 Trudy Ann’s Chai

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