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- 500g boneless chicken, cut into bite-sized pieces - 1 large onion, finely chopped - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1 can (400ml) coconut milk - 2 tablespoons curry powder - 1 teaspoon turmeric - 1 teaspoon red chili powder (adjust to spice preference) - 2 tablespoons vegetable oil - Salt to taste - Fresh cilantro leaves for garnish - Juice of half a lime - 2 cups whole wheat flour - 1/2 teaspoon salt - 2 tablespoons ghee or unsalted butter, melted - Water as needed to form dough When I make chicken curry with paratha, I start with fresh ingredients. For the chicken curry, I always use boneless chicken. It cooks faster and stays tender. I chop one large onion finely. The onion adds sweetness to the dish. I also mince three cloves of garlic and grate a piece of ginger. These three create a strong base flavor. Next, I reach for a can of coconut milk. It gives the curry a rich, creamy texture. Spice is key here! I add two tablespoons of curry powder, one teaspoon of turmeric, and one teaspoon of red chili powder. Adjust the chili powder based on how spicy you like it. I heat two tablespoons of vegetable oil in a pot. After the oil is hot, I add the onion. I cook it until it turns golden brown. This step builds deep flavors. I finish with salt to taste and a squeeze of fresh lime juice. Finally, I sprinkle fresh cilantro on top for color and freshness. Now, for the paratha, I use whole wheat flour. I mix two cups of flour with half a teaspoon of salt. Then, I add water slowly until the dough is soft. The key here is kneading the dough. I knead for about five minutes until it feels smooth. I cover the dough and let it rest for thirty minutes. This makes rolling the parathas easier. I use melted ghee or butter to add flavor. The dough should be pliable yet firm. With these ingredients ready, I am set for a delicious dinner delight! {{ingredient_image_1}} - In a large bowl, combine 2 cups of whole wheat flour and 1/2 teaspoon of salt. - Slowly add water until a soft dough forms. - Knead the dough for about 5 minutes until it is smooth. - Cover the dough with a damp cloth and let it rest for 30 minutes. - In a large pot, heat 2 tablespoons of vegetable oil over medium heat. - Add 1 large finely chopped onion and sauté until golden brown. - Stir in 3 minced garlic cloves and 1-inch grated ginger, cooking for one minute. - Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of turmeric, and 1 teaspoon of red chili powder. - Mix well and toast the spices for about 2 minutes. - Add 500g of boneless chicken pieces and stir to coat them in the spices. - Cook for about 5-7 minutes until the chicken is no longer pink. - Pour in 1 can of coconut milk and stir to combine. - Bring the mixture to a simmer, cover, and cook for 15 minutes. - Season with salt and lime juice to taste. Garnish with fresh cilantro leaves. - While the curry simmers, divide the dough into small balls, about the size of a golf ball. - Roll each ball into a thin circle on a floured surface. - Heat a non-stick skillet over medium heat and add a bit of ghee. - Cook each rolled paratha for about 2-3 minutes on each side until golden brown. - Brush with ghee as needed for extra flavor. To get the best taste, toast your spices first. Heat them in the pan until fragrant. This step brings out their true flavors. After that, add the wet ingredients like coconut milk. Adjust the seasoning to match your spice level. You can add more chili powder if you like it hotter. For tasty parathas, use ghee instead of regular oil. Ghee gives a rich flavor and helps make the parathas flaky. Also, let the dough rest after kneading. This resting time improves the texture. It helps the parathas roll out easily. Serve your chicken curry in colorful bowls. This makes the dish look more appealing. Add fresh lime wedges on the side for a zesty kick. Don’t forget to garnish with chopped cilantro. It adds a nice touch and fresh flavor. Pro Tips Marinate the Chicken: For deeper flavor, marinate the chicken in yogurt and spices for at least 30 minutes before cooking. Adjusting Spice Levels: Taste the curry as it cooks and adjust the red chili powder to your preferred spice level. Resting the Dough: Allowing the paratha dough to rest helps to create a softer texture, making it easier to roll out. Cooking Parathas: Use medium heat to cook parathas; too high can burn them before they cook through. {{image_2}} You can switch up the chicken curry in fun ways. - Add vegetables like spinach or bell peppers: This not only adds color but also boosts nutrition. Spinach gives a nice green hue, while bell peppers add crunch. Just toss them in with the chicken for extra flavor. - Experiment with different curry powders: Each curry powder has its own unique taste. Try a garam masala or tikka masala for a new twist. Adjust the spice level to your liking and discover your new favorite flavor. Parathas can be more than just a side dish. - Try stuffed parathas with cheese or potatoes: You can fill your parathas with mashed potatoes or cheese. This makes them even more delicious and filling. Just roll out the dough, add your filling, and seal it up before cooking. - Use different flours, such as millet or rice flour: Switching flours changes the taste and texture. Millet flour makes a nutty paratha, while rice flour gives a nice crispiness. Feel free to mix flours for a unique twist! To keep your chicken curry fresh, refrigerate it in an airtight container. This will help keep the flavors intact. Consume it within 3-4 days for the best taste. The curry may lose some flavor after this time, so it’s best to enjoy it soon. For parathas, keep them in a sealed bag at room temperature. This helps maintain their texture. If you want to store them longer, freeze the parathas. To reheat, just warm them in a skillet or microwave. This way, you can enjoy their flaky goodness anytime! - Yes, frozen chicken can be used; ensure it's thawed before cooking. You can save time by using frozen chicken. Just make sure it is fully thawed. This helps the chicken cook evenly and absorb the flavors from the curry. - Serve with rice or a side salad for a complete meal. Chicken curry pairs well with rice. You can also add a fresh side salad for crunch. Both options balance the rich flavors of the curry. - Reduce the amount of red chili powder or use mild curry powder. If you prefer a milder taste, cut down on the red chili powder. You can also switch to a mild curry powder. This way, you still enjoy the dish without the heat. This blog post shared a simple chicken curry and paratha recipe. Each step ensures you create a tasty dish. Remember to toast your spices for the best flavor. Use ghee for flaky parathas. Feel free to adjust spices or add veggies to fit your taste. Store leftovers properly for later enjoyment. Cooking should be fun and satisfying. Now, it's time to gather your ingredients and start cooking! Enjoy your meal!

Spicy Coconut Chicken Curry with Flaky Paratha

A flavorful and spicy chicken curry made with coconut milk, served with flaky parathas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

  • 500 g boneless chicken, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 can coconut milk (400ml)
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 2 tablespoons vegetable oil
  • to taste salt
  • to taste fresh cilantro leaves for garnish
  • 1/2 lime juice
  • 2 cups whole wheat flour
  • 1/2 teaspoon salt
  • 2 tablespoons ghee or unsalted butter, melted
  • as needed water to form dough

Instructions
 

  • Make the Paratha Dough: In a large bowl, combine the whole wheat flour and salt. Slowly add water until a soft dough forms. Knead for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
  • Prepare the Chicken Curry: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions, and sauté until golden brown.
  • Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
  • Add the curry powder, turmeric, and red chili powder, and mix well, cooking for about 2 minutes to toast the spices.
  • Add the chicken pieces, and stir to coat them in the spices. Cook for about 5-7 minutes until the chicken is no longer pink.
  • Pour in the coconut milk and stir to combine. Bring the mixture to a simmer, cover, and let it cook for 15 minutes, allowing the flavors to meld and the chicken to tenderize.
  • Season the curry with salt and lime juice to taste. Adjust the spiciness by adding more chili powder if desired. Garnish with fresh cilantro leaves before serving.
  • Cook the Paratha: While the curry is simmering, divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin circle on a floured surface.
  • Heat a non-stick skillet over medium heat and add a little ghee. Cook each rolled paratha for about 2-3 minutes on each side until golden brown and slightly crispy, brushing with ghee as needed.
  • Serve the chicken curry hot alongside the flaky parathas.

Notes

Serve in a colorful bowl with cilantro and lime wedges.
Keyword chicken curry, coconut milk, paratha, spicy