South Indian Chicken Curry

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This is a very popular South Indian chicken curry recipe and it is also locally known as chicken chettinad. It is best served with boiled Basmati rice or rice flour pancakes.

This is what you will need to make this delicious South Indian chicken curry:

Medium cut pieces of one chicken or if you prefer boneless chicken then opt for three to four chicken breasts cut into medium sized strips
1 teaspoon garlic minced (or paste)
1 teaspoon ginger, minced (or paste)
2 medium onions, diced
4 small tomato, diced
1 1-inch square piece of tamarind
3 cardamom pods
1 teaspoon fennel
1 2-inch piece of cinnamon stick (I prefer cinnamon bark)
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1 tablespoon curry powder, or to taste
1 tablespoon garam masala
1/2 cup coconut milk (see note)
3 tablespoons ghee or oil

In a frying pan heat some oil or ghee and add the cardamom pods, cumin and fennel seeds and cinnamon sticks. Fry the spices for 2-3 minutes so that the oil is flavored with the spices. You will be able to smell the aroma of the spices if you cook them well. Then add the diced onions and cook till the pieces have wilted and the color is a slight golden brown. Once the onion is cooked add the ginger and garlic paste and cook the mixture for another 2 to 3 minutes. Be careful at this stage because if you cook the mixture on high heat there is a strong likelihood that you may burn the garlic so cook it on medium heat.

Now add the masalas; turmeric, curry powder, garam masala and the chicken pieces, stir well so that you can coat the chicken pieces in the masala properly. Now add the coconut milk and bring the curry to a boil. Reduce the heat mix the curry thoroughly and cover the pan. Let the curry simmer till the chicken pieces are cooked to perfection and the sauce thickens. And your South Indian chicken curry is ready to be served. Serve it with some boiled Basmati rice and a side dish made from yoghurt, onion and cucumber. It is very easy to make and makes a wonderful soothing accompaniments if you find the curry too spicy. Just grate the cucumber and finely chop the onions mix them with yoghurt add salt to taste and your side dish is ready.

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