Simple & Spicy South Indian Chicken Curry Recipe

Ingredients

• 2 tablespoons Coconut Oil (extra‑virgin, for frying)
• 150 grams Onion (thinly sliced)
• 15 grams Garlic (minced (about 3 cloves))
• 15 grams Ginger (minced (about 1 inch piece))
• 2 pieces Green Chili (slit lengthwise)
• 150 grams Tomato (chopped)
• 0.5 teaspoon Turmeric Powder (ground)
• 1 tablespoon Red Chili Powder (adjust to heat preference)
• 2 tablespoons Coriander Powder (ground)
• 0.5 teaspoon Fenugreek Powder (optional, adds depth)
• 0.5 teaspoon Garam Masala (optional)
• 0.5 teaspoon Black Pepper Powder (freshly ground)
• 12 leaves Curry Leaves (fresh)
• 500 grams Chicken Pieces (bone‑in, skinless, cut into bite‑size pieces)
• 325 ml Water (boiled and kept warm)
• 3 tablespoons Coconut Milk (thick, adds richness (optional))
• to taste Salt

Instructions

1. Heat Oil

   Place the heavy‑bottomed pan over medium heat and add 2 tablespoons coconut oil. Let it melt and become shimmering.

   Time: PT2M

   Temperature: Medium

2. Sauté Onions

   Add the sliced onion and a pinch of salt. Stir continuously until the onions turn golden brown and slightly caramelized.

   Time: PT5M

   Temperature: Medium

3. Add Ginger‑Garlic

   Stir in the minced garlic and ginger. Cook for about 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium

4. Add Green Chilies

   Add the slit green chilies and sauté for 1 minute.

   Time: PT1M

   Temperature: Medium

5. Cook Tomatoes

   Add the chopped tomatoes. Cook, stirring occasionally, for about 5 minutes until they soften and the oil begins to separate.

   Time: PT5M

   Temperature: Medium

6. Fry Spices

   Add turmeric, red chili powder, coriander powder, fenugreek powder, garam masala (optional), and black pepper powder. Fry for 3 minutes, stirring constantly, until the spices are fragrant and the raw taste disappears.

   Time: PT3M

   Temperature: Medium

7. Add Chicken

   Add the chicken pieces, stirring to coat them evenly with the masala. Fry for about 5 minutes until the chicken surfaces turn opaque.

   Time: PT5M

   Temperature: Medium

8. Add Water

   Pour in 325 ml of warm boiled water, stir gently, and bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: Medium

9. Simmer with Curry Leaves

   Add the fresh curry leaves, cover the pan with a lid, and let the curry simmer on low heat for 20 minutes, or until the chicken is cooked through and tender.

   Time: PT20M

   Temperature: Low

10. Season

    Taste the gravy and add salt as needed. Stir well.

    Time: PT0M

11. Finish with Coconut Milk

    Stir in 3 tablespoons thick coconut milk (optional) and let it cook for another 2 minutes for a richer finish.

    Time: PT2M

    Temperature: Low

12. Rest and Serve

    Turn off the heat and let the curry rest for 5 minutes before serving. Garnish with a few fresh curry leaves if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

8 g

Fat

15 g

Fiber

2 g