Name: South Indian Inspired Chicken Curry
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 People
Cuisine: Indian
Ingredients: 3 tbsp Ginger Garlic, chopped; 1 tsp Turmeric; 1 tsp Salt; 2 tbsp Sunflower Oil; 10 Boneless, skinless chicken thighs; 1 tbsp Black Peppercorns; 1 tbsp Cumin Seeds; 1 tbsp Coriander Seeds; 1 tsp Cloves; 4-6 Dried Red Chillies; 2 tbsp Oil; 1 tsp Mustard Seeds; a handful Curry Leaves; 3 Onions; 2 Tomatoes; 100 ml Boiling Water

Ready in

75 mins

Cuisine

Indian · South Indian

Prep Time

45 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~480 kcal

Recipe by Food with Chetna on YouTube

Recipe Summary

A delicious and simple South Indian inspired chicken curry made with boneless chicken thighs and a freshly ground spice blend. This peppery and warming dish is perfect for a weekend meal or festive occasions.

Adjust servings

Tap an ingredient to mark it ready0 of 16 ready

All Ingredients - For the Marinade

Ginger Garlic, chopped 3 tbsp
Turmeric 1 tsp
Salt 1 tsp
Sunflower Oil 2 tbsp
Boneless, skinless chicken thighs 10

All Ingredients - For the Spice Blend

Black Peppercorns 1 tbsp
Cumin Seeds 1 tbsp
Coriander Seeds 1 tbsp
Cloves 1 tsp
Dried Red Chillies 4-6

All Ingredients - For the Curry

Oil 2 tbsp
Mustard Seeds 1 tsp
Curry Leaves a handful
Onions 3
Tomatoes 2
Boiling Water 100 ml

Tools You'll Need

Pan
Wok
Mixing bowl

Spice level: HotPack water — this one bites back.

From:GingerBlack pepperRed chiliMustard

Don't have an ingredient? Try these swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
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)

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a large bowl, combine the chopped ginger-garlic, turmeric, salt, and sunflower oil. Mix them together to form the marinade base.

Step 2: Marinate the Chicken

Chop the boneless, skinless chicken thighs into roughly 1-inch pieces. Add the chicken to the marinade and mix well until all pieces are evenly coated. Set aside to marinate for at least .

Step 3: Toast the Spices

In a dry pan or wok over medium heat, add the black peppercorns, cumin seeds, coriander seeds, cloves, and broken dried red chillies. Dry roast for about , stirring continuously, until they become aromatic and slightly change color.

Step 4: Grind the Spice Blend

Transfer the toasted spices to a pestle and mortar or a spice grinder. Let them cool for about , then grind into a coarse powder.

Step 5: Start the Curry Base

Heat 2 tablespoons of oil in the same pan over medium-high heat. Add the mustard seeds and wait for them to pop. Then, add a handful of curry leaves, followed by the chopped onions.

Step 6: Cook Onions and Tomatoes

Reduce the heat to medium-low and cook the onions for about until they are soft and golden brown. Add the chopped tomatoes and continue to cook for another until the tomatoes have softened.

Step 7: Sear the Chicken

Increase the heat to high. Add the marinated chicken to the pan. Cook for a couple of minutes without stirring to allow the chicken to get some color and sear.

Step 8: Add Spices and Water

Stir the chicken, then add the freshly ground spice blend. Mix everything well and cook for . Pour in 100 ml of boiling water and stir to combine.

Step 9: Simmer and Finish

Reduce the heat to low, cover the pan with a lid, and let the curry simmer for , or until the chicken is fully cooked and the gravy has thickened.

Step 10: Serve

Serve the hot South Indian chicken curry with steamed rice and a side of pickled red onions.

Pro Tips

• For the best flavor, marinate the chicken overnight.

• Using a pestle and mortar to grind the spices will result in a coarse texture that adds to the dish.

• Cook the chicken on high heat initially to get a nice color and seal in the juices.

Recipe Variations

• You can use chicken on the bone instead of boneless thighs, but it will require a longer cooking time.

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South Indian Inspired Chicken Curry