A while back, I shared a Goan chicken curry recipe
with you this time I have another curry recipe that I am very fond of, you will notice some similar and some new ingredients that make this chicken dish so different from the previous. Curries are fascinating because there are so many different varieties based on geography and within those there are even more variations based on the differences in the amount of spices and ingredients that different households use.
Making curry at home is akin to the way in which people prepare chili, you improve your recipe with time, add or leave out ingredients to suit your taste buds, make mental notes on what you would do different the next time. Over time, I’ve simplified the recipe and streamlined some of the prep work to make it easier for me to cook this on a weekday, if my cravings are going to get the better of me. I’ve also lightened the recipe quite a bit by cutting back on the unnecessary fat without compromising on the taste and quality of this delicious curry.
Whenever, I cook chicken, I prefer to use chicken that’s still attached to the bone and I trim off any visible fat and skin. Chicken that still has the bones gives a much more flavorful stew and soup and the meat gets to be much more tender and tastier. Except for the ground garam masala spice mix, I’ve used whole spices in this recipe, you can remove them before serving but I prefer to leave them in. I feel that leaving the whole spices intact in the curry showcases some of the ingredients and could perhaps even make for an interesting conversation at the table. I like to serve this curry with rice or any type of Indian flat bread like rotis or parathas and even with South Indian dosas and idlis.
For the vegetarian option, you can substitute the chicken with 2 to 3 cups of mixed vegetables of your choice such as peas, carrots, beans, eggplant, sweet potatoes, or squash.
easy south indian chicken curry
yields: 4 to 6 servings
2 lb chicken (I used a mix of thighs, breasts, and drumsticks)
2 tablespoons olive oil
1 large red onion, diced (approximately 1 cup)
2 cloves garlic, thinly sliced
1 inch cinnamon stick
4 black peppercorns
4 green cardamoms, cracked with pods
1/2 teaspoon garam masala
1/2 teaspoon red chili flakes or ground chili powder
1 teaspoon turmeric
1/4 cup freshly grated coconut
2 tablespoons tomato paste
1 teaspoon salt
400 ml light coconut milk
2 teaspoons cilantro leaves, freshly chopped
1. Remove the skin and trim off any excess fat of the chicken pieces and discard. Wipe the chicken pieces with a clean paper towel and keep aside.
2. In a large thick bottomed stockpot, heat the oil on a medium high flame for 40 seconds until hot. Add the red onion and garlic and saute until the onion becomes translucent.
3. Add the cinnamon, peppercorns, cloves, cardamom, garam masala, chili, and turmeric to the pot and cook for another minute.
4. Add the chicken to the pot and brown for 4 minutes. Stir in the grated coconut and tomato paste and cook for another 1 minute. Add the salt and coconut milk and bring the contents to a boil on a high flame, immediately reduce the flame to a gentle simmer and cook the chicken for 50 minutes. Once the chicken is completely cooked, taste the curry and adjust with salt if necessary.
5. Garnish with the chopped cilantro and serve hot with rice or bread.