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south indian chicken curry recipe.


Authentic South Indian Chicken Curry – Spicy, Aromatic & Easy to Make

Cook a flavorful South Indian Chicken Curry with coconut, curry leaves, and traditional spices. Perfect with rice or parotta—ready in just 45 minutes!

South Indian Chicken Curry Recipe – Bold Flavors from the South

If you love bold, spicy, and deeply aromatic curries, you’ll fall in love with this South Indian Chicken Curry. It’s made with freshly ground spices, coconut, and curry leaves—delivering an unforgettable taste straight from Tamil Nadu, Kerala, or Andhra kitchens. Serve it with steamed rice, dosa, or flaky parotta for a soul-satisfying meal.

Why You’ll Love This Curry

  • Authentic flavors using traditional South Indian spices
  • No store-bought curry powder—just fresh, homemade masala
  • Rich coconut base for creamy texture
  • Naturally gluten-free and dairy-free
  • Perfect for both weekday meals and special occasions

Ingredients:

For the Chicken:

  • 500g (1 lb) bone-in chicken pieces (or boneless thighs)
  • 1 tbsp oil
  • 1 onion, finely sliced
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1 sprig curry leaves
  • ½ tsp turmeric powder
  • Salt to taste

For the Spice Paste:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 4–5 dried red chilies (adjust to heat preference)
  • 1-inch cinnamon stick
  • 2 cloves
  • 1 tsp black peppercorns
  • 2 tbsp grated coconut or coconut flakes
  • 3–4 garlic cloves
  • 1-inch piece of ginger

Instructions:

  1. Roast & Grind the Masala:
    Dry roast all spice paste ingredients (except garlic, ginger, and coconut) in a pan for 2–3 minutes until aromatic. Add coconut, roast briefly, then cool and grind everything with garlic and ginger into a thick paste.

  2. Sauté Base Flavors:
    Heat oil in a deep pan. Add curry leaves and green chilies. Sauté sliced onions until golden brown. Add tomatoes and cook until soft and pulpy.

  3. Add Chicken & Masala:
    Add chicken, turmeric, and salt. Stir-fry for 5–6 minutes. Add the ground masala paste and coat the chicken well.

  4. Cook the Curry:
    Add about 1½ cups of water. Cover and simmer for 20–25 minutes until the chicken is tender and the curry thickens.

  5. Finish & Serve:
    Taste and adjust salt or spice. Garnish with extra curry leaves if desired. Serve hot with rice, idiyappam, appam, or chapati.

Tips for the Best South Indian Chicken Curry

  • Use bone-in chicken for richer flavor.
  • Roast spices on low heat to avoid bitterness.
  • Add a dash of coconut oil for authentic Kerala-style aroma.
  • This curry tastes even better the next day as the flavors deepen.

FAQs

Can I use store-bought curry powder instead of making the masala?
You can, but fresh ground spices give unmatched flavor. Use 2 tbsp South Indian-style curry powder if needed.

Is this curry spicy?
Moderately spicy. Adjust the number of red chilies or remove seeds to suit your taste.

Can I make this in an Instant Pot?
Yes. Sauté as usual on ‘Sauté’ mode, then pressure cook on high for 8–10 minutes.


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