Tulsi Nariyal Murgh Curry is a delightful Indian dish that combines the aromatic flavors of basil (tulsi) and coconut (nariyal) with tender chicken pieces. Originating from South India, this curry is known for its rich and creamy texture, thanks to the generous use of coconut milk. The dish balances the spicy and earthy notes from the spices with the sweet and nutty flavor of coconut. Tulsi leaves add a unique and refreshing herbal aroma, making it a favorite among those who enjoy authentic Indian flavors. This curry is often enjoyed with steamed rice or Indian bread, making it a comforting meal for family gatherings or special occasions.
Tulsi Nariyal Murgh Curry
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Onion – 2 Piece
- Coconut Milk – 1 Cup
- Tomato – 2 Piece
- Garlic – 1 Tbsp
- Ginger – 1 Tbsp
- Turmeric Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- Coriander Powder – 1 Tbsp
- Tulsi Leaves – 15 Piece
- Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
12 Grams
Saturated Fat
85 Mg
Cholesterol
450 Mg
Sodium
10 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Heat oil in a pan and sauté chopped onions until golden brown.
Step 2
Add garlic and ginger, stirring for a minute.
Step 3
Include turmeric, red chili, and coriander powders, stirring well.
Step 4
Add chopped tomatoes and cook until they soften and blend with the spices.
Step 5
Introduce chicken pieces, coating them with the spice mixture, and cook for 10 minutes.
Step 6
Pour in coconut milk, mixing thoroughly, and bring to a gentle simmer.
Step 7
Add tulsi leaves, cover, and let it cook for another 15 minutes until chicken is tender.
Step 8
Garnish with additional tulsi leaves and serve hot with rice or bread.
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