Chicken Curry – South Indian Style
Summary
- This recipe guides you through making a delicious South Indian-style chicken curry. Featuring tender chicken pieces cooked in a rich, aromatic gravy with coconut milk, it's a flavorful dish perfect for a hearty meal.
Video Chapters
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All Ingredients - Main Ingredients
- Coconut Oil 3-4 tablespoons
- Cumin Seeds 2-3 teaspoons
- Curry Leaves 1/2 cup
- Onion 2 cups (sliced)
- Ginger-Garlic Paste 1 tablespoon
- Chicken (skin on, bone in, chopped) 1 kg (2.2 lbs)
- Salt 1-1.5 teaspoons (to taste)
- Tomato 1 cup (chopped)
- Fresh Green Chilies 1 tablespoon (chopped, to taste)
- Turmeric Powder 1 teaspoon
- Chili Powder 1 teaspoon
- Cumin Powder 1 teaspoon
- Coriander Powder 1 teaspoon
- Water 200 ml
- Coconut Milk 300 ml
- Garam Masala Powder 1 teaspoon
- Fresh Coriander Leaves 1/4 cup (chopped)
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat coconut oil in a pan over above medium heat. Add 2-3 teaspoons of cumin seeds and 1/2 cup of curry leaves. Stir for approximately until fragrant.
Step 2: Cook Onions and Ginger-Garlic
Add 2 cups of sliced onion and 1 tablespoon of ginger-garlic paste to the pan. Stir and cook for until the onions soften and become translucent.
Step 3: Brown the Chicken
Add 1 kg (2.2 lbs) of chopped chicken pieces and 1-1.5 teaspoons of salt to the pan. Stir well to coat the chicken and cook for until the chicken pieces change color.
Step 4: Add Tomatoes and Spices
Introduce 1 cup of chopped tomato, 1 tablespoon of chopped fresh green chilies, 1 teaspoon of turmeric powder, 1 teaspoon of chili powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Stir thoroughly to combine all ingredients and coat the chicken with the spices.
Step 5: Simmer with Water
Pour in 200 ml of water. Stir, then cover the pan with a lid. Cook for , allowing the flavors to meld.
Step 6: Add Coconut Milk and Continue Simmering
Add 300 ml of coconut milk to the curry. Stir gently, then cover the pan again. the heat to just above a and cook for , ensuring the chicken is tender.
Step 7: Reduce the Gravy
Remove the lid and increase the heat to high. Cook for approximately , stirring occasionally, to and thicken the gravy to your desired consistency.
Step 8: Finish and Serve
Turn off the heat. Add 1 teaspoon of garam masala powder and 1/4 cup of chopped fresh coriander leaves. Stir one last time to incorporate the finishing spices and herbs. Serve hot with rice or bread.
Pro Tips
• Adjust the amount of fresh green chilies to your preferred spice level.
• For a richer flavor, use chicken stock instead of water.
• Ensure the chicken is cooked through before serving.
Variations
• Use chicken breast for a leaner option, adjusting cooking time as needed.
• Add potatoes or other vegetables for a more substantial curry.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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