Authentic South Indian Chicken Curry Recipe – Spice Blend & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Chicken Curry Recipe – Spice Blend & Curry Leaves

Introduction

There’s just something about a good South Indian curry, isn’t there? The aroma alone transports me right back to my grandmother’s kitchen! This chicken curry is a real labour of love, but honestly, it’s not as complicated as it seems. It’s all about building layers of flavour with a beautifully fragrant spice blend and, of course, plenty of fresh curry leaves. I first made this for a potluck with friends, and it disappeared fast – so I knew I had to share it with you all!

Why You’ll Love This Recipe

This isn’t your average chicken curry. We’re diving deep into South Indian flavours here, creating a dish that’s rich, aromatic, and utterly delicious. You’ll love it because:

• It features a homemade spice blend that’s worth the effort.
• It’s surprisingly easy to make, even for beginners.
• The use of curry leaves adds an authentic, vibrant flavour.
• It’s a comforting and satisfying meal that’s perfect for any occasion.

Ingredients

Here’s what you’ll need to create this South Indian masterpiece:

• 1 tbsp coriander seeds
• 1 inch cinnamon bark (cassia bark)
• 1/4 tsp black peppercorns
• 1 clove
• 2 green cardamom pods
• 2 arms star anise
• 1/2 tsp cumin seeds
• 1/2 tsp poppy seeds
• Pinch of ajwain (carom seeds)
• 3 dried red chilies
• 2 cups coarsely chopped onions
• 2 tbsp vegetable oil (plus 4 tbsp for cooking the chicken)
• 1 cup water
• 6 boneless, skinless chicken thighs (about 600-700g)
• 1 tbsp garlic ginger paste
• 15-20 fresh curry leaves
• 2-3 green chilies, slit lengthwise
• 5 tsp South Indian spice mix (made below)
• 1/2 tsp black pepper
• 1 tsp Kashmiri chili powder
• 1 tsp kosher salt

Ingredient Notes

Let’s talk about these ingredients! The spice blend is key here, so don’t skip toasting and grinding it yourself – it makes all the difference.

• Cassia bark: This is what’s often labelled as cinnamon in the US. It has a bolder, more intense flavour than Ceylon cinnamon. If you can find Ceylon cinnamon, use a slightly smaller piece.
• Poppy seeds (khus khus): These add a lovely nutty flavour and help thicken the sauce.
• Ajwain (carom seeds): A little goes a long way! It has a slightly bitter, thyme-like flavour that’s very characteristic of South Indian cuisine.
• Kashmiri chili powder: This is for colour more than heat. It gives the curry a beautiful, vibrant red hue. You can adjust the amount to your liking.
• Curry leaves: These are essential! They have a unique, citrusy aroma. If you can’t find fresh ones, dried curry leaves can be used, but the flavour won’t be quite the same.
• Spice Level: South Indian cuisine varies a lot in spice level. Some regions love it fiery hot, while others prefer a milder flavour. Feel free to adjust the number of dried red chilies and green chilies to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Spice Blend: First, toast the coriander seeds, cinnamon bark, black peppercorns, clove, cardamom pods, star anise, cumin seeds, poppy seeds, ajwain, and dried red chilies in a dry pan over medium heat for 3-5 minutes, until fragrant. Be careful not to burn them! Let cool completely, then grind to a fine powder. This is your South Indian spice mix.
2. Sauté the Onions: Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown and softened – about 8-10 minutes. Patience is key here; well-browned onions are the foundation of a great curry.
3. Make the Onion Paste: Blend the sautéed onions with 1 cup of water to create a smooth onion paste. Set aside.
4. Cook the Chicken: In the same pot, add 4 tbsp of vegetable oil. Add the chicken thighs and cook until lightly browned on all sides.
5. Add Aromatics & Spices: Add the garlic ginger paste, curry leaves, and green chilies to the pot. Sauté for a minute until fragrant. Then, add the homemade South Indian spice mix, black pepper, Kashmiri chili powder, and salt. Cook for another minute, stirring constantly.
6. Simmer the Curry: Pour in the onion paste and stir well to combine. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.

Expert Tips

• Don’t rush the onion-sautéing process. Golden brown onions equal flavour!
• If the sauce becomes too thick, add a splash of water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different.

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or mushrooms. Jackfruit works particularly well, as it has a meaty texture.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: For a milder curry, reduce the number of dried red chilies and green chilies. For a spicier curry, add more!
• Festival Adaptations: During Onam, you might add a touch of coconut milk for extra richness. For Pongal, serve with a side of lemon rice. During Diwali, a sprinkle of toasted cashews adds a festive touch. My aunt always makes a slightly sweeter version for Diwali.

Serving Suggestions

This South Indian chicken curry is best served hot with:

• Steaming basmati rice
• Fluffy parottas (layered flatbread)
• Warm naan bread
• A side of raita (yogurt dip)

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

1. What is the best type of chicken to use for this curry? Boneless, skinless chicken thighs are ideal because they stay tender and juicy during the long simmering process. However, you can also use chicken breast if you prefer, but be careful not to overcook it.
2. Can I make the spice blend ahead of time? How should I store it? Absolutely! You can make the spice blend up to a month in advance. Store it in an airtight container in a cool, dark place.
3. What can I substitute for curry leaves if I can’t find them? It’s tough to replicate the flavour of curry leaves exactly. However, you can try using a combination of lemon zest and a pinch of dried thyme.
4. How do I adjust the heat level of this curry? The number of dried red chilies and green chilies controls the heat. Remove the seeds from the chilies for a milder flavour.
5. Can this curry be made in an Instant Pot or slow cooker? Yes! For an Instant Pot, sauté the onions and spices as directed, then add the chicken and other ingredients and cook on high pressure for 10-12 minutes. For a slow cooker, cook on low for 6-8 hours.
6. What is the difference between Cassia bark and regular cinnamon? Cassia bark has a bolder, more intense flavour and a reddish-brown colour. Ceylon cinnamon (often just called “cinnamon”) is lighter in colour and has a more delicate flavour.