Dinner

Authentic South Indian Chicken Curry

Name: Authentic South Indian Chicken Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 450 g chicken thighs, boneless and skinless, cut into bite-sized pieces; 2 tablespoons oil; 1 large onion, finely chopped; 2 medium tomatoes, chopped; 4 garlic cloves, minced; 1 piece ginger, grated; 1 cup coconut milk; 1/2 cup water; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 8 curry leaves; 1/2 teaspoon turmeric powder; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1 teaspoon red chili powder; 1/2 teaspoon black pepper; 1/2 teaspoon fenugreek seeds; Fresh coriander, chopped; Lemon wedges; Steamed basmati rice or jasmine rice; Warm naan bread or chapati; Sliced cucumbers or a simple cucumber raita

08/01/2025 0 Comments

Servings: 4 Total Time: 1 hr Difficulty: Advanced

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captures the essence of southern Indian cuisine

This South Indian Chicken Curry is a delightful blend of spices, coconut, and tender chicken that captures the essence of southern Indian cuisine. Made with ingredients commonly available in Western countries, this dish is perfect for a family meal or entertaining guests. Serve it with steamed rice or warm naan to complete the experience.

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Spicy

Authentic South Indian Chicken Curry

Cooking Method: Sauteing, Simmering Cuisine: Indian Courses: Dinner Recipe Keys: High Protein Non Vegetarian

Difficulty: Advanced Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 4 Calories: 320

Best Season: Suitable throughout the year

Description

Ingredients

Scale

For the chicken curry

450 g chicken thighs, boneless and skinless, cut into bite-sized pieces
2 tablespoons oil (vegetable or coconut oil)
1 large onion, finely chopped
2 medium tomatoes, chopped
4 garlic cloves, minced
1 piece ginger, grated
1 cup coconut milk (unsweetened)
¹⁄₂ cup water

Spices

1 teaspoon mustard seeds
1 teaspoon cumin seeds
8 curry leaves (fresh or dried)
¹⁄₂ teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to taste)
¹⁄₂ teaspoon black pepper
¹⁄₂ teaspoon fenugreek seeds (optional)

For Garnish

Fresh coriander, chopped
Lemon wedges (optional)

Accompaniments

Steamed basmati rice or jasmine rice
Warm naan bread or chapati
Sliced cucumbers or a simple cucumber raita

Instructions

Marinate the Chicken:

In a bowl, mix the chicken pieces with turmeric powder and a pinch of salt. Let it marinate for 15-20 minutes while you prepare the other ingredients.
Cook the Base:
- Heat oil in a large skillet or pot over medium heat. Add the mustard seeds and let them splutter.
- Add the cumin seeds and curry leaves, stirring for about 30 seconds until fragrant.
- Add the chopped onions and cook until golden brown, about 7-8 minutes.
- Stir in the ginger and garlic, cooking for another minute until aromatic.
Prepare the Sauce:
- Add the chopped tomatoes and cook until they break down and form a thick paste, about 5-7 minutes.
- Stir in the ground coriander, garam masala, red chili powder, and black pepper. Cook for another 1-2 minutes.
Cook the Chicken:
- Add the marinated chicken pieces to the pan and cook until they are lightly browned, about 5 minutes.
- Pour in the coconut milk and water, stirring to combine. Bring to a simmer.
- Cover and cook for 15-20 minutes on low heat, or until the chicken is fully cooked and tender.
Final Touches:
- Taste and adjust the seasoning with salt and additional spices if needed.
- Garnish with fresh cilantro and a squeeze of lemon juice, if desired.
Serve:
- Serve hot with steamed rice or naan, accompanied by cucumber slices or raita.
Tips & Variations
- Substitute chicken with tofu or vegetables for a vegetarian version.
- Add a teaspoon of tamarind paste for a tangy twist.
- For extra heat, include a finely chopped green chili while sautéing the onions.