Fragrant coconut chicken masala curry with basmati rice and mango chutney Recipe

A quick and light indian curry with spices and fresh coriander, served with basmati rice and mango chutney

  • Preparation
  • Cooking time
  • Rest time
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(4 votes) 4.5/5

Les ingrédients

Pour people
  • Chicken breast(s) (150g) - skinless : 6 whole
  • Part one of the recipe
  • Fennel seed(s) : 1 Tsp
  • Cumin seed(s) : 1 Tsp
  • Clove(s) : 3 whole
  • Chick pea(s) : 150 g
  • Green cardamon pods : 3 whole
  • Black peppercorns : 2 g
  • Dried red chilli(s) : 1 Tsp
  • Dessicated coconut : 150 g
  • Cinnamon stick(s) : 1 whole
  • Sunflower oil : 30 ml
  • Onion(s) : 2 whole
  • Fresh ginger : 60 g
  • Garlic clove(s) : 5 whole
  • Green chilli(s) : 1 whole
  • Maldon salt : 6 pinch(es)
  • Dark mustard seed(s) : 1 Tsp
  • Ground turmeric : 1 Tsp
  • Bay leaf (-ves) : 2 whole
  • Curry leaf(-ves) : 10 whole
  • Courgette(s) : 1 whole
  • Tinned chopped tomatoes : 300 g
  • Fresh coriander : 0.5 bunch
  • For the garnish(es)
  • Basmati rice : 300 g
  • Water : 600 ml
  • Mango(s) : 2 whole
  • Red onion(s) : 1 whole
  • Fresh ginger : 30 g
  • Brown sugar : 50 g
  • Garlic clove(s) : 1 whole
  • White wine vinegar : 30 ml
  • Maldon salt : 3 pinch(es)



    Reserve the mustard seeds and dry roast the rest of the whole spices till they become fragrant. Add the coconut to the spices and begin to roast.

    Stir continuously while roasting the coconut to prevent burning, til become golden.
    Remove the pan and allow this spice mixture to cool, and then tranfer it to a food proccesor and add about 75ml of water and grind to a smooth paste.


    Peel and finely dice the onion, garlic and ginger.
    Slice the green chilli (remove the seeds if required).
    Wash and drain the chickpea.
    Top and tail the courgette and dice into chunks.
    Pick the coriander leaves from the stalks, keep in cold water to remain fresh. Finely slice the stalks.

    Heat about 2-3 tbsp oil in a pan. Add the mustard seeds and allow them to crackle,then add the bayleaf and stir.

    Add the diced onions with the finely sliced coriander stalks and stir over a gentle heat untill translucent , then add the ginger and garlic, turmeric powder, curry leaves.

    Sweat the vegetables untill the raw aroma of ginger and garlic disappears and then add the chicken, after 3-4 minutes the chopped tomato.
    When the chicken has half cooked, add the ground masala paste and the drained chick pea.

    Stir again well and cook for a further minute.
    Season with salt to taste.

    Bring to a boil and then simmer for 12-15 minutes on a medium heat untill the sauce thickens and you see some oil floating on top. Add the courgette and cook together for further 2 minutes.


    Peel and dice the mango.
    Peel and finely dice the red onion.
    Peel and mince the remaining ginger and garlic.
    Combine all of the ingredients in a medium saucepan with the Brown sugar and vinegar.

    Set over medium-low heat and cook, covered, for 25 minutes.Stir frequently to prevent the sugar burning.

    Wash the rice in cold water to remove the rice starch.
    Drain and place into a medium saucepan with the measured water.
    Bring to the boil , then cover with a lid and simmer for 10 minutes.
    Leave covered off the heat for a further 10 minutes to allow the rice to complete its cooking and come away from the sides of the pot.

    Serve sprinkled with the fresh coriander leaves.

Chef's tip

«If necessary mash a few chickpeas with the sides of the spoon to thicken the curry. Try not to overcook the courgette as it will dissolve and become watery.»

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