This is a print preview of "South Indian Chicken Curry" recipe.

South Indian Chicken Curry Recipe
by Mihir Shah

South Indian Chicken Curry

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

Rating: 4.3/5
Avg. 4.3/5 7 votes
Prep time: India South indian
Cook time: Servings: 4

Goes Well With: Cold Indian Beer (kingfisher, Taj)

Ingredients

  • 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

Directions

  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.