• South Indian Chicken Curry

    7 votes
    South Indian Chicken Curry
    Prep: 15 min Cook: 45 min Servings: 4
    by Mihir Shah
    32 recipes
    This is one of my favorite Indian dishes - south indian food can be a little hotter, which I love. You can use pretty much any meat, including the chicken I recommend here. Also goes great with prawns and white fish. Serve with Rice and heated tortillas


    • 1 lb boneless chicken breast (I like to leave the skin on); divided into 2-in pieces
    • 2 tbsp oil
    • 2 tsp chana dal (lentils)
    • 1 medium onion, chopped
    • 15 oz of canned, diced tomatoes
    • 2 whole dried red chilli peppers
    • 1/2 tsp each of coriander seeds, cumin seeds, turmeric
    • 1/8 cup grated coconut (ok to use frozen)
    • 1 tbsp minced ginger (fresh)
    • 4 cloves minced garlic
    • 1/4 tsp cayenne pepper
    • 1 cup warm water
    • salt to taste
    • cilantro as a garnish


    1. Heat 1 tablespoon of the oil and add chana dal, coriander and cumin seeds, and dry chili peppers. Roast for 3 minutes on medium heat and then add coconut, garlic and ginger for an additional 1-2 minutes.
    2. Remove from heat and grind the spices to a paste.
    3. Heat remaining oil in a dutch oven and saute onions until golden brown.
    4. Add spice paste and saute for 2 minutes.
    5. Add tomatoes, cayenne pepper and turmeric, then chicken. Cook while stirring for a few minutes.
    6. Add warm water and cover. Simmer on low for about 20 minutes. Turn off heat and let rest for 15 minutes. Garnish will cilatro.

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    • kem hill
      kem hill
      oh my goodness great food
      • kathy gori
        kathy gori
        wonderful recipe!
        • Shubhojyoti Bhattacharya
          Shubhojyoti Bhattacharya
          Great recipe.


          • Prachi
            Interesting different recipe. Next time, will try this. :)
            • Fxs
              Try adding the following to the oil right in the beginning, for authentic south Indian taste:
              - curry leaves 1 sprig
              - asafoetida pinch
              - urad daal 2tsp
              - fenugreek 1tsp
              Also, instead of adding cumin & coriander seeds whole, dry roast them, grind them in a mortar/pestle with garlic pods and then use.

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