Chicken Curry – South Indian Style

Step 1: Sauté Aromatics

Heat coconut oil in a pan over medium-high heat. Add cumin seeds and curry leaves. Stir for about 30 seconds until fragrant.

Step 2: Cook Onions and Ginger-Garlic

Add sliced onion and ginger garlic paste to the pan. Sauté for 4-5 minutes until the onions soften and turn translucent.

Step 3: Brown the Chicken

Add the chopped chicken pieces and salt to the pan. Stir well to coat the chicken with the aromatics. Cook for 4-5 minutes, stirring occasionally, until the chicken pieces change color and are lightly browned.

Step 4: Add Tomatoes and Spices

Add chopped fresh tomato and fresh chili to the pan. Sprinkle in turmeric powder, chili powder, cumin powder, and coriander powder. Stir thoroughly to combine all ingredients and coat the chicken evenly with the spices.

Step 5: Simmer with Water

Pour 200 ml of water into the pan. Stir everything together, then cover the pan with a lid. Let it cook for 5-6 minutes on medium heat, allowing the chicken to absorb the flavors.

Step 6: Add Coconut Milk and Cook

Remove the lid and add 300 ml of coconut milk. Stir well. Reduce the heat to just above a simmer. Cover the pan again and cook for another 7-8 minutes, allowing the curry to thicken slightly and the chicken to cook through.

Step 7: Reduce and Thicken Gravy

Remove the lid and increase the heat to high. Cook for approximately 4 minutes, stirring frequently, to reduce the gravy to your desired consistency. The sauce will thicken and the flavors will intensify.

Step 8: Final Touches

Turn off the heat. Check the curry for salt and adjust if necessary. Sprinkle garam masala powder and fresh chopped cilantro over the curry. Stir gently to incorporate. Serve hot.

• Adjust chili quantity to your spice preference.

• For a richer flavor, use chicken stock instead of water.

• Serve hot with rice or Indian bread.

• Use chicken breast for a leaner version, adjusting cooking time accordingly.

• Add potatoes or other vegetables for extra bulk and nutrition.