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: 2 pounds Chicken; 1/2 cups Plain Yogurt; 1 teaspoon Coriander Powder; 3 teaspoons Chili Powder, Divided Use; 2 Tablespoons Ginger-garlic Paste, Divided Use; 1/2 cups Shredded Dry Coconut, Unsweetened; 2 Tablespoons Poppy Seeds; 1 teaspoon Turmeric; 4 whole Cloves; 2 whole Cardamom; 2 Tablespoons Oil; 2 whole Yellow Onions; 1 cup Water; 2 teaspoons Salt; 1/2 whole Lemon, Juiced; 1/2 cups Coriander Leaves Chopped

Servings: persons

2 pounds Chicken
1/2 cups Plain Yogurt
1 teaspoon Coriander Powder
3 teaspoons Chili Powder, Divided Use
2 Tablespoons Ginger-garlic Paste, Divided Use
1/2 cups Shredded Dry Coconut, Unsweetened
2 Tablespoons Poppy Seeds
1 teaspoon Turmeric
4 whole Cloves
2 whole Cardamom
2 Tablespoons Oil
2 whole Yellow Onions
1 cup Water
2 teaspoons Salt
1/2 whole Lemon, Juiced
1/2 cups Coriander Leaves Chopped

1
Clean the chicken and marinate with yogurt, coriander powder, 1 teaspoon chili powder and 1 tablespoon ginger-garlic paste for at least 30 minutes.
2
Make a smooth masala paste of remaining ginger-garlic paste, shredded coconut, poppy seeds, turmeric, remaining chili powder, cloves and cardamom with a few tablespoons water.
3
Heat oil in a pan and add the onions.
4
Fry until they start turning color and add the masala paste.
5
Fry until the color and aroma change.
6
Add the chicken with the marinade, mix well.
7
Add the 1 cup of water, cover with a lid and cook on medium heat until the chicken is done and the gravy thickens.
8
Add salt, lemon juice and coriander leaves; mix well.
9
Remove from heat and serve hot with rice or roti.

497

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 16 ingredients. The key ingredients include: 2 pounds Chicken, 1/2 cups Plain Yogurt, 1 teaspoon Coriander Powder, 3 teaspoons Chili Powder, Divided Use, 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