Name: Chicken Curry – South Indian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 3-4 tablespoons Coconut Oil; 2-3 teaspoons Cumin Seeds; 1/2 cup Curry Leaves; 2 cups (sliced) Onion; 1 tablespoon Ginger-Garlic Paste; 1 kg (2.2 lbs) Chicken (skin on, bone in, chopped); 1-1.5 teaspoons (to taste) Salt; 1 cup (chopped) Tomato; 1 tablespoon (chopped, to taste) Fresh Green Chilies; 1 teaspoon Turmeric Powder; 1 teaspoon Chili Powder; 1 teaspoon Cumin Powder; 1 teaspoon Coriander Powder; 200 ml Water; 300 ml Coconut Milk; 1 teaspoon Garam Masala Powder; 1/4 cup (chopped) Fresh Coriander Leaves

Ready in

45 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~700 kcal

Recipe 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.

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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

⚠ Contains Allergens

coconut

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. Reduce the heat to just above a simmer 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 reduce 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.

Recipe Variations

• Use chicken breast for a leaner option, adjusting cooking time as needed.

• Add potatoes or other vegetables for a more substantial curry.

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