Spicy South Indian Chicken Curry
All Ingredients - Main Ingredients
- Cooking Oil 3 tbsp
- Onions 2 medium, chopped
- Green Chilies 6, slit
- Salt 1 tsp (to taste)
- Tomatoes 2 medium, chopped
- Ginger-Garlic Paste 2 tbsp
- Turmeric Powder 1/2 tsp
- Chicken 1 kg, cut into pieces
- Red Chili Powder 3 tbsp (adjust to taste)
- Garam Masala Powder 1 tsp
- Coriander Leaves 1/4 cup, chopped
Don't have an ingredient? Try these swaps
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 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)
Step-by-Step Instructions
Step 1: Heat oil
Heat 3 tablespoons of cooking oil in a large pot over medium heat.
Step 2: Sauté onions
Add 2 medium chopped onions to the hot oil. for until they turn translucent and light golden brown.
Step 3: Add green chilies and salt
Add 6 slit green chilies and 1 teaspoon of salt to the onions. Mix well and cook for .
Step 4: Add tomatoes and cook
Incorporate 2 medium chopped tomatoes into the mixture. Cover the pot with a lid and cook for , stirring occasionally, until the tomatoes soften and release their juices.
Step 5: Add ginger-garlic paste
Remove the lid and add 2 tablespoons of ginger-garlic paste. for until the raw aroma of ginger and garlic disappears.
Step 6: Add turmeric powder and chicken
Sprinkle 1/2 teaspoon of turmeric powder over the mixture. Add 1 kg of cleaned and cut chicken pieces to the pot. Mix thoroughly to coat the chicken with the spices and onion-tomato base.
Step 7: Cook chicken partially
Cover the pot with a lid and cook the chicken for on medium heat. The chicken will release its own water and cook partially. Stir occasionally to prevent sticking.
Step 8: Add red chili powder
Remove the lid and add 3 tablespoons of red chili powder. Mix vigorously to combine all ingredients. Continue cooking for until the oil starts to separate from the gravy and the chicken is well coated with the spices.
Step 9: Add garam masala and coriander leaves
Add 1 teaspoon of garam masala powder and 1/4 cup of fresh chopped coriander leaves. Stir gently to incorporate.
Step 10: Final simmer and serve
for another . The chicken curry is now ready to be served hot with your choice of rice or bread.
Pro Tips
• Adjust the amount of green chilies and red chili powder to suit your spice preference.
• Ensure the onions are properly sautéed until translucent for a better base flavor.
• Cook the chicken on medium heat to allow it to release its juices and cook evenly.
Variations
• Add a splash of coconut milk towards the end for a creamier texture and milder flavor.
• Incorporate other vegetables like potatoes or bell peppers for added nutrition and texture.
Your Notes
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