Chicken Curry Recipe- Authentic South Indian Masala & Coconut Flavor

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe – Authentic South Indian Masala & Coconut Flavor

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. And this one? This is special. It’s a South Indian style chicken curry, packed with flavour from a homemade masala and a lovely touch of coconut. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a family favourite. It takes a little time, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

This isn’t your average chicken curry. We’re diving deep into South Indian flavours here! The homemade masala paste is the star – it’s toasted spices blended with coconut, creating a depth of flavour you just won’t get from store-bought powders. It’s aromatic, slightly spicy, and incredibly comforting. Plus, it’s surprisingly versatile – I’ll share some fun variations later on!

Ingredients

Here’s what you’ll need to make this delicious South Indian chicken curry:

• 250 grams chicken, cut into pieces
• 2 tablespoons curd (plain yogurt)
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chilli powder
• ¼ cup coconut (fresh or desiccated)
• 4 dry red chilies
• ½ tablespoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon black pepper corns
• 1 teaspoon fennel seeds
• 1 teaspoon fried gram dal (putani)
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 7 small onions, chopped
• 5 cloves garlic, minced
• 10 curry leaves
• 1 tablespoon oil
• 1 piece bay leaf
• ¼ inch cinnamon stick
• 2 cloves
• 1 cardamom pod
• ½ cup water (approximately 120ml)

Ingredient Notes

Let’s talk about a few key ingredients! South Indian cooking really shines with its spice blends, and this one is no exception.

• Fennel seeds and fried gram dal (putani) are what give this curry its unique flavour profile. Don’t skip them! You can find fried gram dal in Indian grocery stores – it adds a lovely nutty flavour and helps thicken the curry.
• Coconut: Traditionally, fresh coconut is used, especially in coastal regions. But desiccated coconut works beautifully too! If using desiccated, you might want to add a splash more water during cooking.
• Red Chilies: Adjust the number of dry red chilies based on your spice preference.
• Curd (Yogurt): Using curd helps tenderize the chicken and adds a lovely tang.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala. Dry roast the red chilies, coriander seeds, cumin seeds, black pepper, fennel seeds, and fried gram dal in a pan over medium heat until they’re golden brown and fragrant. Be careful not to burn them!
2. Add the chopped onion and tomato to the pan and sauté until they’re softened. Then, stir in the coconut and cook until it’s golden.
3. Let the mixture cool completely, then grind it into a fine paste. A little water can help if needed.
4. Now, marinate the chicken! In a bowl, combine the chicken with salt, turmeric powder, curd, and red chili powder. Give it a good mix and let it sit for at least an hour. This really helps the flavours meld.
5. Heat the oil in a pressure cooker over medium heat. Add the bay leaf, cinnamon, cloves, and cardamom. Sauté for about a minute until fragrant.
6. Add the chopped small onions, tomato, garlic, and curry leaves. Sauté for another 2 minutes until the onions are translucent.
7. Add the marinated chicken and sauté for about 10 minutes, until it’s well-coated with the spices.
8. Now, stir in the ground masala paste and cook for a few minutes until the raw aroma disappears. This is important – you want to cook out the rawness of the spices.
9. Pour in ½ cup (approximately 120ml) of water, adjust the salt and chili powder to your liking, and give it a good stir.
10. Pressure cook for 2 whistles on medium flame.
11. Once the pressure has released, transfer the curry to a kadai (a deep frying pan). Simmer over medium heat until the oil separates and the curry reaches your desired consistency.
12. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the masala roasting! This is where the magic happens. Low and slow is the key to unlocking those amazing flavours.
• Adjust the water: The amount of water you need will depend on your preference for a thicker or thinner curry.
• Taste as you go: Seriously! Adjust the salt and spice levels throughout the cooking process.

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or soy chunks. They absorb the flavours beautifully!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic.
• Spice Level Adjustment: For a milder curry, reduce the number of red chilies. For a spicier kick, add a pinch of cayenne pepper or use hotter chili varieties.
• Festival Adaptations: This curry is often made during Onam and Pongal in South India. My aunt always adds a touch of tamarind paste during Pongal for a slightly tangy flavour.

Serving Suggestions

This chicken curry is amazing with:

• Steaming hot rice (I love basmati!)
• Roti or paratha
• Appam (a South Indian pancake)
• A side of raita (yogurt dip) to cool things down

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 have more time to develop! You can also freeze it for up to a month.

FAQs

(1) What type of rice pairs best with this South Indian chicken curry?

Basmati rice is a classic choice! Its fluffy texture and subtle aroma complement the curry perfectly. You could also try jasmine rice or even a short-grain rice for a stickier texture.

(2) Can I use a regular pot instead of a pressure cooker? How will cooking time change?

Yes, you can! But it will take significantly longer. Simmer the curry in a regular pot for about 45-60 minutes, or until the chicken is tender.

(3) What is fried gram dal (putani) and where can I find it?

Fried gram dal, or putani, is made from split chickpeas that have been roasted. It adds a nutty flavour and helps thicken the curry. You can find it in Indian grocery stores.

(4) 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 for a longer time to allow the sauce to reduce.

(5) Can I make the masala paste ahead of time and store it? How long will it last?

Absolutely! You can make the masala paste a day or two in advance and store it in an airtight container in the refrigerator. It will actually save you time when you’re ready to cook.

(6) What is the best way to balance the spice level in this curry?

Start with a smaller amount of red chilies and taste as you go. You can always add more spice, but it’s hard to take it away! A little bit of sweetness (like a pinch of sugar) can also help balance the heat.

Enjoy! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!