Spicy South Indian Chicken Curry
Main Ingredients
Aromatics and Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Oil and Sauté Aromatics
Heat cooking oil in a wok over medium heat. Once hot, add curry leaves, ginger, garlic, green chilies, cinnamon sticks, cardamom pods, and tamarind. for until fragrant.
Add Onions and Cook
Add the sliced red onions to the wok. Stir-fry for until the onions are softened and lightly browned.
Incorporate Dry Spices
Add red chili powder and coriander powder to the wok. Mix thoroughly with the aromatics and onions for until the spices are fragrant.
Add Chicken and Season
Add the chicken pieces to the wok. Mix well to ensure all chicken pieces are coated with the spice mixture. Then, add salt and turmeric powder, mixing again to combine.
Add Tomatoes and Cook
Add the chopped tomatoes to the chicken mixture. Stir well and cook for until the chicken starts to change color and the tomatoes soften, and the spices are well-incorporated.
Add Water and Simmer
Pour 2 cups of water into the wok. Stir the chicken and gravy. Bring to a boil, then heat to low, cover the wok, and for , or until the chicken is cooked through and the gravy has thickened to your desired consistency.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 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 Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Variations
Simple ways to adapt this recipe.
- Add coconut milk for a creamier curryCustomise
- Incorporate potatoes or other vegetables
Incorporate potatoes or other vegetables for a heartier dish.
- Use bone
In chicken for more flavor, adjusting cooking time as needed.
Helpful Tips
Small details that can improve the final result.
Your Notes
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