Chicken Curry Recipe- Authentic South Indian Spiced Chicken

Last Updated on 6 months ago by Neha Deshmukh

Chicken Curry Recipe – Authentic South Indian Spiced Chicken

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. I’ve been making this South Indian-style chicken curry for years – it’s a family favourite, and honestly, it’s the one recipe I get asked for constantly. It’s packed with flavour, beautifully spiced, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a taste of South India, brimming with aromatic spices and a rich, comforting flavour. It’s the kind of dish that fills your kitchen with the most incredible smell, and it’s perfect for a cozy night in, a weekend feast, or even a special occasion. Plus, it’s totally customizable – you can adjust the spice level to your liking!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 kg chicken, cut into pieces
• 1 tbsp coconut oil
• 3 large onions, roughly chopped
• 0.75 tsp ginger paste
• 0.75 tsp garlic paste
• 3 green chillies, slit lengthwise
• 1 large ripe tomato, chopped
• Salt to taste
• 1 tbsp coriander powder
• 2 tsp Kashmiri red chilli powder
• 1 tsp red chilli powder
• 0.25 tsp turmeric powder
• 0.5 tsp garam masala powder
• 0.25 tsp cumin powder
• 0.25 tsp fennel powder
• 0.5 tsp black pepper powder
• 1 tsp coconut oil (for tempering)
• 0.5 tsp fenugreek seeds
• 6 shallots, finely chopped
• 3 dry chillies, broken into pieces
• Fresh coriander and curry leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this curry special.

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the curry that gorgeous, vibrant red colour without adding a ton of heat. It’s all about the colour, trust me.
• Coconut Oil: This is the base of so many South Indian dishes, and it really adds to the authentic flavour. It’s subtle, fragrant, and just…right.
• The Spice Blend: The combination of coriander, cumin, fennel, and garam masala is what gives this curry its unique South Indian character. Fennel and fenugreek seeds are key – they add a warmth and depth you won’t find in other curries.
• Spice Levels: South Indian cuisine varies a lot in spice levels. Some regions love it fiery hot, others prefer a milder flavour. Feel free to adjust the red chilli powder to your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tbsp of coconut oil in a saucepan over medium heat. Add the chopped onions and sauté until they’re softened and starting to turn golden brown. This usually takes about 5-7 minutes.
2. Add the ginger paste, garlic paste, and slit green chillies. Cook for another 2-3 minutes, until the raw aroma disappears. You’ll know it’s ready when your kitchen starts smelling amazing!
3. Stir in the chopped tomatoes and cook until they turn mushy and softened – around 5 minutes.
4. Now for the magic! Add all the spice powders – coriander, Kashmiri red chilli, red chilli, turmeric, garam masala, cumin, fennel, and black pepper – along with salt to taste. Add a splash of water (about 2 tablespoons) to prevent the spices from burning, and cook the masala for 3-4 minutes, stirring constantly, until it’s fragrant. This is where the flavour really develops.
5. Add the chicken pieces and coat them well with the masala. Cook for about 5 minutes on medium heat, stirring occasionally, until the chicken is lightly browned.
6. Pour in enough water to cover the chicken (about 2-3 cups). Bring to a boil, then reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
7. While the curry simmers, let’s make the tempering! Heat 1 tsp of coconut oil in a small pan. Add the fenugreek seeds and fry for a few seconds until they start to sizzle. Then, add the chopped shallots and dry chillies and fry until golden brown. Finally, add the curry leaves and fry for another 30 seconds until crispy.
8. Pour the tempering over the chicken curry and stir well.
9. Garnish with fresh coriander leaves. Serve hot with rice or rotis!

Expert Tips

• Browning the Onions: Don’t rush this step! Properly browned onions are the foundation of a great curry.
• Cooking the Masala: Cooking the spice blend properly is crucial. It needs to be fragrant and well-combined.
• Tender Chicken: The cooking time will depend on the size of your chicken pieces. Make sure it’s cooked all the way through before serving.

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or soy chunks! Jackfruit works particularly well, as it has a similar texture to chicken.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ tsp or omit it altogether.
  • Medium: Use the recipe as written.
  • Hot: Add an extra ½ tsp of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during Onam and Diwali in South Indian households. My grandmother always made a huge pot for Diwali!

Serving Suggestions

This chicken curry is amazing with:

• Steaming hot rice (Basmati or Jasmine are my favourites)
• Warm rotis or parathas
• A side of raita (yogurt dip) to cool things down
• A simple vegetable side dish like beans poriyal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

What type of rice pairs best with this chicken curry?

Basmati or Jasmine rice are excellent choices. Their fragrant aroma complements the spices beautifully.

Can I make this curry ahead of time?

Absolutely! You can make it a day or two in advance. The flavours will develop even more.

What is the best way to adjust the spice level?

Start with less chilli powder and add more to taste. Remember, you can always add more spice, but you can’t easily take it away!

Can I use a different type of oil instead of coconut oil?

While coconut oil is traditional, you can use vegetable oil or sunflower oil if you prefer. However, the flavour won’t be quite the same.

How can I tell when the chicken is fully cooked?

The chicken should be opaque all the way through, and the juices should run clear when you pierce it with a fork.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!