South Indian Chicken Curry Recipe | You’ve Been Making Chicken Curry Wrong, Try This Authentic South Indian Recipe Today

South Indian Chicken Curry Recipe | If you are craving a delicious and comforting meal, this South Indian chicken curry is the perfect choice. Packed with aromatic spices, tender chicken, and a yummy coconut-based sauce, it pairs beautifully with rice or flaky parathas.

South Indian Chicken Curry Recipe – Ingredients

For the South Indian spice mix, you will need a mix of whole spices, including coriander seeds, cinnamon bark, black peppercorns, cloves, green cardamom pods, star anise, cumin seeds, poppy seeds, ajwain (carom seeds) and dried Kashmiri chilies. This mix is the backbone of the dish, giving it the typical South Indian flavor.

The onion paste requires coarsely chopped onions, vegetable oil, and water, which are blended into a smooth base after being softened.

For chicken curry, you need chicken (thigh or breast), vegetable oil, garlic ginger paste, fresh curry leaves, green chilies, ready spice mix, black pepper, Kashmiri chili powder, salt, tomato paste, tamarind paste, and coconut milk. These ingredients combine to create a balance of pungency, tang and creaminess.

Also Read: Onion Patties Recipe | Perfect Quick Crunchy Snacks for any Occasion, Ready in Just Minutes

South Indian Chicken Curry Recipe (Step-By-Step)

1. Prepare the South Indian Spice Mix

Start by roasting larger spices like coriander seeds, cinnamon bark, black pepper, cloves, cardamom, and star anise in a dry pan over medium-low heat. When aromatic, add smaller spices like cumin seeds, poppy seeds, ajwain, and Kashmiri chili. Continue roasting for about a minute. Allow the mixture to cool completely before grinding it into a fine powder.

2. Make the Onion Paste

Microwave the chopped onions until soft and translucent – this takes about 10 minutes at 70% power. Once cooled slightly, blend the onions with vegetable oil and hot water until smooth. Set this aside; this will form the creamy base of the curry.

3. Cook the curry

Heat oil in a pot and fry green chilies and curry leaves until fragrant. Add the garlic ginger paste and cook until it stops crackling. Lower the heat and stir in the spice mix, chili powder, pepper, and salt. Cook the spices for 30-40 seconds until their fragrance intensifies.

Next, add the diluted tomato paste and cook for about a minute. Add the onion paste and cook for 4-5 minutes on medium-high heat. The mixture will darken and thicken when cooked.

Add the chicken pieces, cover the pot, and let them cook slowly for 10-12 minutes, turning occasionally. Once the chicken is cooked, add the coconut milk and tamarind paste and let it cook for another minute.