Coconut Chicken Curry (Murgi Malai)

Murgi Malai Adapted from Manila Spoon


2 boneless & skinless chicken breasts, diced (~400g)
400ml light coconut milk (regular is fine)
1 ½ teaspoons ground coriander
1 teaspoon chilli powder
1½ teaspoons fresh ginger, grated (or dried, ground)
1 teaspoon salt
8g (2 teaspoons) brown sugar (optional)
15g dessicated coconut
15g ground almonds
1 dried bay leaf
1 red chilli, seeds removed & chopped (or ½ teaspoon chilli flakes)
¼ teaspoon ground cardamon
15g flaked almonds
15g (~3-4 tablespoons) fresh cilantro, chopped
Cooking oil, as required
300g (dry weight) basmati rice, to serve


1. Toast (dry fry) dessicated coconut and ground almonds in a pan until a shade darkened (be careful not to burn)
2. Combine coconut milk, dried coriander, chilli powder, ginger, garlic, salt, and brown sugar in a large bowl and mix well
3. Stir-fry chicken cubes in a large pan with bay leaf and ground cardamon for 2-3 minutes until sealed
4. Add coconut milk and toasted nut mixtures and stir to combine
5. When mixture starts to bubble add red chilli, cilantro, and flaked almonds
6. Cover and simmer for 10-15 minutes, stirring occasionally
7. Simmer uncovered for a further 2-3 minutes to allow sauce to thicken, then remove from heat
8. Garnish with more cilantro and chopped almonds (if so desired), and serve over rice

Nutritional Information

– Recipe yields 4 servings
– Each serving (sauce only) contains ~271 calories, 5g carbs, 27g protein, and 14g fat
– Each serving (with rice) contains ~545 calories, 65g carbs, 27g protein, and 14g fat

Murgi Malai


Comments and Questions

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: