South Indian Chicken Curry Recipe

Name: South Indian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chicken thighs; 4 tablespoons ghee (olive or vegetable oil is ok); 1/2 of a yellow or white onion, sliced thinly; 1 cinnamon stick; 3 whole cloves (or 1 tsp powder); 4 curry leaves; 1 teaspoon fennel seeds; 1/2 tablespoon ginger garlic paste***; 1/2 tablespoon chili powder; 2 tablespoons coriander powder; 1/2 teaspoon turmeric powder; 1 teaspoon cardamom powder; 1-1 1/2 teaspoons salt; 1 large red tomato, sliced thinly; one 8 ounces can tomato sauce; 1 1/2 cups water; 1/2 cup plain yogurt

Servings: persons

1 pound chicken thighs
4 tablespoons ghee (olive or vegetable oil is ok)
1/2 of a yellow or white onion, sliced thinly
1 cinnamon stick
3 whole cloves (or 1 tsp powder)
4 curry leaves
1 teaspoon fennel seeds
1/2 tablespoon ginger garlic paste***
1/2 tablespoon chili powder
2 tablespoons coriander powder
1/2 teaspoon turmeric powder
1 teaspoon cardamom powder
1-1 1/2 teaspoons salt
1 large red tomato, sliced thinly
one 8 ounces can tomato sauce
1 1/2 cups water
1/2 cup plain yogurt

1
Heat the oil in the medium large pot over medium fire. When the oil is hot drop cinnamon stick and whole cloves, stirring for about 30 seconds with a wooden spoon. Add the fennel seeds and curry leaves without burning them. Right after, add onions and saute until they are translucent and soft.
2
***For the ginger garlic paste, you can process 4 cloves of garlic and 3 thumbs' worth of peeled ginger together. This will be good for about two uses, so use half for this recipe, seal the remainder in a small container and refrigerate for next time. You can also grind it together in a mortar which is preferable.***
3
Now add the ginger garlic paste to the pot until the strong aroma is apparent. Add all the other spices, salt, and stir over medium fire for about 2 minutes, maybe a little less if you perceive the spice powders are browning too much. Add the chicken, sliced tomatoes, tomato sauce, and water, and stir thoroughly. Keep stirring every now and then so as to not let the ingredients stick to the bottom of the pot and the water has thickened and reduced to almost half. Add yogurt at the end and remove the pot from the stove.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound chicken thighs, 4 tablespoons ghee (olive or vegetable oil is ok), 1/2 of a yellow or white onion, sliced thinly, 1 cinnamon stick, and more.

Yes, South Indian Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

South Indian Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions