Coconut Curry Chicken is a creamy Indian curry packed with flavor and taste. For an additional twist, the gravy is infused with the warm malty flavor of tea.
I love curries and I believe, it is a great side to Indian flatbreads (Rotis or Naans) and rice. Here I am going to share the recipe of a simple coconut curry chicken but with a little twist. I am going to infuse the curry with some tea. Yes, you heard that right.
Coconut Curry Chicken is a simple, quick, and easy-to-make dish. When you’re not sure what to prepare for dinner, this curry chicken will help you through.
I love watching food shows and I always wondered how a Tea-Smoked Salmon or Earl-Grey Tea Cake would taste like.
But I suck at baking and never got around trying out these recipes. That’s when I found a recipe by one of my favorite chefs – Vikas Khanna where he prepared prawns in a tea-infused curry. That gave me the motivation to try out something similar.
Coconut Curry Chicken in a Tea-Infused Gravy
Preparing the Tea sauce will take about half an hour and this deliciousness is definitely worth the wait. Great for special days and rainy evenings! What more could you want!
1.To make Coconut Curry Chicken with a Tea-Infused Gravy, let’s first marinate the chicken pieces with honey, turmeric powder, and salt for about 15 minutes.
2. Now, we are going to brew tea leaves in coconut milk. For this, add about two teaspoons of loose tea/tea leaves in about 1.5 cups of coconut milk. Let it simmer for 20 mins.
3. Strain and keep aside.
4. Heat oil in a pan and pan-fry the marinated chicken pieces till you get a golden crust. The chicken should be 3/4th cooked. We will be cooking it again when the curry sauce is ready.
5. To the same pan, add the remaining oil. Add garlic, slit green chilies and finely chopped onions. Saute.
6. Pour the tea sauce and bring it to a boil.
7. Add curry powder and mix well.
8. Place the pan-fried chicken and let it cook for about 10-15 mins. Remove from flame.
9. Add two tablespoons of fresh cream and mix well.
10. Garnish with coriander leaves and green chilies.
You can add thinly sliced carrots or colored bell peppers as well.
Feel free to swap chicken with any protein of your choice. Maybe turkey, lamb, eggs or tofu? Keep in mind the cooking time of the protein though.
Coconut Curry Chicken Recipe:
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Coconut Curry Chicken in a Tea-Infused Gravy
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Serves 3 1x
Description
Loaded with juicy chicken chunks, spices, and the warm malty flavor of tea, Coconut Curry Chicken in a Tea-Infused Gravy is a perfect side to rotis and rice.
Ingredients
- 2 tbsp Darjeeling Tea leaves
- 1.5 cups Coconut milk
- 300gms Chicken
- 1 tbsp Honey
- 1/4 tsp turmeric powder
- Salt, to taste
- 2 tbsp oil, to pan-fry
- 1/2 cup onion, finely chopped
- 2 tbsp garlic, finely chopped
- 2 green chillies, slit
- 1 tbsp curry powder
- 1/2 cup chicken stock
- 2 tbsp cream
- Coriander leaves, to garnish
Instructions
- To make Coconut Curry Chicken with a Tea-Infused Gravy, let’s first marinate the chicken pieces with honey, turmeric powder, and salt for about 15 minutes.
- To brew tea leaves in coconut milk, add about two teaspoons of loose tea/tea leaves in about 1.5 cups of coconut milk. Let it simmer for 20 mins. Strain and keep aside.
- Heat oil in a pan and pan-fry the marinated chicken pieces till you get a golden crust. The chicken should be 3/4th cooked. We will be cooking it again when the curry sauce is ready.
- To the same pan, add the remaining oil. Add garlic, slit green chilies and finely chopped onions. Saute.
- Pour the tea sauce and bring it to a boil.
- Add curry powder and mix well.
- Place the pan-fried chicken and let it cook for about 10-15 mins. Remove from flame.
- Add two tablespoons of fresh cream and mix well.
- Garnish with coriander leaves and green chilies.
Notes
Tea leaves add a more earthy color to the curry as well.
- Category: Main Course
- Cuisine: Indian
The sauce is a super-simple thing to make. It’s creamy, slightly sweet and spicy imbibed with a delicious tea flavor and aroma. It’s superbly well-balanced and I’d say treat yourself with this bowl of goodness this weekend.
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That’s all for now, folks!
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Love love.
This sounds interesting. Never ever thought of including flavours of tea in chicken. Wil surely give it a try.
Shalini first of all thanks a lot of bringing back the India memories. Actually, it made me nostalgic to some extent. I guess that the beauty of our Mother land. Whenever we read anything about India, it makes us emotional. Coming to your recipe then I am not a vegetarian but I liked how you incorporated Indian flavor and a staple beverage into a main course dish.
Wow! Your recipes are really cool. I have never had or heard any curry infused with tea! This must be an interesting combination.
This recipe is a very nicely made with easy to follow steps.
Earl-Grey Tea cake, wow that sounds delicious. I’m a Vegan so can’t try this recipe, but then we really need to get inspired from such reports and try out new flavours.
This is such an unique recipe. Tea-infused chicken curry sounds and looks great. Will share this recipe with our resident chef. 😀
Definitely not something I would have considered as well. But now I’m definitely intrigued
I too am a crazy tea lover who has given it up completely recently but this tea infused curry looks absolute delectable and I would do anything to taste it
I haven’t included tea in any of my dishes, but this one looks so mouthwatering! I need extra rice or a delicious naan bread for this one. 😀 Thanks for sharing!
PS: I hope you could join our Fiesta Friday party, hosted by Angie. https://fiestafriday.net/