South Indian Chicken Curry
This aromatic chicken curry is made with a flavorful masala paste and tender chicken pieces cooked in a fragrant blend of spices. The rich and spicy flavors of this dish are complemented by the freshness of coriander leaves, making it a satisfying meal when served with rice.
— Constant Cookbook
Ingredients
- 2.5cm/1in piece cinnamon
- 2 cardamom
- 2 cloves
- 1 tbsp white poppy seeds
- 2 tbsp coriander seeds
- 2 tbsp chopped fresh coconut
- 2.5cm/1in piece fresh ginger
- 3 garlic
- 1 tbsp sunflower oil
- 1 onion
- 1 green chilli
- 2 chicken breasts
- 1 tsp chilli powder
- ½ tsp turmeric
- 1 tsp salt
- leaves, to garnish fresh coriander
Instructions
- First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste.
- For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor.
- Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2â3 minutes.
- Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender.
- Garnish with coriander leaves and serve with rice.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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