- Heat 1 tsp peanut oil in a pan. Add dry spices (pepper, fennel, coriander, cloves, cinnamon, fenugreek, cumin), garlic, and ginger. Roast on low heat for 3-4 minutes until fragrant. Let cool.
- In the same pan, sauté onions and green chilies until softened. Remove. Lightly toast coconut and coriander leaves until wilted. Let all ingredients cool.
- Grind roasted spices, sautéed vegetables, coconut, and coriander with 1 cup water into a smooth paste.
- Heat 3 tbsp peanut oil in a pressure cooker. Add curry leaves, sliced onions, tomatoes, turmeric, and salt. Sauté until tomatoes soften.
- Add chicken pieces and coat well. Stir in ground masala paste. Rinse the blender with 1 cup water and add to the pan.
- Add more water as needed. Cover and simmer on low heat for 30 minutes, or until the chicken is cooked through. Ensure sufficient liquid to prevent burning.
- Serve hot with ragi mudde or steamed rice.
- Calories:450 kcal25%
- Energy:1882 kJ22%
- Protein:30 g28%
- Carbohydrates:30 mg40%
- Sugar:8 mg8%
- Salt:800 g25%
- Fat:25 g20%
Last Updated on 6 months ago by Neha Deshmukh
Authentic Chicken Curry Recipe – Ginger, Coconut & Spice Blend
Hey everyone! If you’re anything like me, a good chicken curry is ultimate comfort food. This isn’t just any chicken curry, though. This is the kind my grandmother used to make – a deeply flavorful, aromatic curry packed with ginger, coconut, and a beautiful blend of spices. It’s a little bit of work, but trust me, the results are SO worth it. I first made this on my own when I was craving a taste of home, and it instantly transported me back to her kitchen. Let’s get cooking!
Why You’ll Love This Recipe
This chicken curry is special. It’s not your typical takeaway version. The slow-roasted spice blend and fresh coconut really elevate the flavor. It’s a truly authentic South Indian experience. You’ll love how the flavors develop and deepen as it simmers. Plus, it’s incredibly satisfying and perfect with a side of rice or ragi mudde.
Ingredients
Here’s what you’ll need to create this deliciousness:
- 1 teaspoon peanut oil
- 1 teaspoon black pepper
- ½ teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 6 cloves
- ½ inch piece cinnamon stick
- ⅛ teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- ½ onion
- 10 green chillies
- 1 inch piece ginger, chopped
- 10 garlic cloves
- ½ cup fresh shredded coconut
- ¼ cup coriander leaves, chopped
- 3 tablespoons peanut oil
- 2 sprigs curry leaves
- 1 onion, sliced
- 2 tomatoes, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 500 grams chicken with bone
Ingredient Notes
Let’s talk ingredients! A few little tips from my kitchen to yours:
Peanut Oil – Regional Variations & Health Benefits
Peanut oil is traditional in South Indian cooking, giving a lovely nutty flavor. You can substitute with vegetable oil if needed, but peanut oil really adds something special. It’s also a good source of Vitamin E!
Spice Blend – Exploring the Aromatics (Pepper, Fennel, Coriander, Cloves, Cinnamon, Fenugreek, Cumin)
Don’t skip toasting the spices! It wakes up their flavors and makes all the difference. Each spice plays a role – the pepper for a little heat, fennel for sweetness, coriander for earthiness, and so on. It’s a beautiful symphony of flavors.
Fresh Coconut – Importance in South Indian Cuisine
Fresh coconut is key here. It adds a creamy sweetness that’s hard to replicate. If you can’t find fresh, unsweetened desiccated coconut is a decent substitute, but the flavor won’t be quite the same.
Green Chillies – Adjusting the Spice Level
Green chillies bring the heat! Feel free to adjust the quantity based on your preference. I usually use around 6-8 for a medium spice level. You can also remove the seeds for a milder curry.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, heat 1 teaspoon of peanut oil in a pan. Add the dry spices (pepper, fennel, coriander, cloves, cinnamon, fenugreek, cumin), garlic, and ginger. Roast on low flame for 3-4 minutes until fragrant. You’ll know it’s ready when your kitchen smells amazing! Let this cool completely.
- In the same pan, sauté the chopped onions and green chillies until they’re soft and translucent. Remove them from the pan. Lightly toast the shredded coconut and chopped coriander leaves until they’re wilted. Again, let everything cool down.
- Now for the magic! Grind the roasted spices, sautéed onions and chillies, coconut, and coriander with 1 cup of water into a smooth paste. A good blender or food processor is your friend here. Add a little more water if needed to get a smooth consistency.
- Heat 3 tablespoons of peanut oil in a pressure pan. Add the curry leaves and sliced onions, and sauté until the onions turn golden brown. Then, add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften and break down.
- Add the chicken pieces and coat them well with the tomato-onion mixture. Stir in the ground masala paste. Rinse the blender with 1 cup of water and add that to the pan too – you don’t want to lose any of that precious flavor!
- Add more water as needed to reach your desired consistency. Cover the pressure pan and simmer on low heat for about 30 minutes. Make sure there’s enough liquid to prevent burning.
- Finally, serve hot with ragi mudde (a traditional finger millet ball) or steamed rice. Enjoy!
Expert Tips
- Low and Slow: Don’t rush the simmering process. The longer it simmers, the more the flavors will meld together.
- Don’t Burn the Spices: Keep the heat low when roasting the spices. Burnt spices will make the curry bitter.
- Taste as You Go: Adjust the salt and spice levels to your liking.
Variations
Vegan Adaptation – Using Plant-Based Protein
Swap the chicken for chickpeas, tofu, or even jackfruit for a delicious vegan version!
Gluten-Free – Naturally Gluten-Free
This recipe is naturally gluten-free, so everyone can enjoy it.
Spice Level – Mild, Medium, and Hot Options
Adjust the number of green chillies to control the heat. My friend, Priya, loves it super spicy, so she adds a few extra dried red chillies to the spice blend!
Regional Adaptations – Coastal vs. Inland Variations
Coastal regions often use more coconut milk, while inland variations might focus more on the spice blend. Feel free to experiment!
Serving Suggestions
This curry is fantastic with:
- Steamed rice (Basmati or Jasmine are great choices)
- Ragi mudde (a traditional South Indian side)
- Warm roti or naan bread
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! 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 both excellent choices. Their fragrant aroma complements the curry beautifully.
Can I make this curry ahead of time?
Absolutely! You can make the curry a day or two in advance. The flavors will develop even more overnight.
How can I adjust the thickness of the curry?
If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.
What is the best way to store leftover chicken curry?
Store it in an airtight container in the refrigerator.
Can I use boneless chicken for this recipe?
Yes, you can! Just reduce the cooking time slightly, as boneless chicken cooks faster.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
