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Coconut Curry Chicken in a Tea-Infused Gravy

  • Total Time: 45 minutes
  • Yield: Serves 3 1x


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.


  • 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


  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. 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.
  3. 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.
  4. To the same pan, add the remaining oil. Add garlic, slit green chilies and finely chopped onions. Saute.
  5. Pour the tea sauce and bring it to a boil.
  6. Add curry powder and mix well.
  7. Place the pan-fried chicken and let it cook for about 10-15 mins. Remove from flame.
  8. Add two tablespoons of fresh cream and mix well.
  9. Garnish with coriander leaves and green chilies.


Tea leaves add a more earthy color to the curry as well.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Indian