Southern Indian Chicken Curry with Mustard Seeds

Name: Southern Indian Chicken Curry with Mustard Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 6 whole dried red hot chiles, each broken into 3 or 4 pieces; 2 teaspoons brown or yellow mustard seeds; 1 whole cinnamon stick (3 inches); 1/2 teaspoon urad dal or yellow split peas; 1 1/4 cups very thinly sliced shallots (about 4); 10 garlic cloves, very thinly sliced; 10 fresh curry leaves (optional); 2 teaspoons grated peeled fresh ginger; 1 1/4 cups chopped plum tomatoes (about 3); 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1/4 teaspoon ground turmeric; Coarse salt; Raita, for serving; Pooris, for serving (optional)

Servings: persons

1/4 cup vegetable oil
6 whole dried red hot chiles, each broken into 3 or 4 pieces
2 teaspoons brown or yellow mustard seeds
1 whole cinnamon stick (3 inches)
1/2 teaspoon urad dal or yellow split peas
1 1/4 cups very thinly sliced shallots (about 4)
10 garlic cloves, very thinly sliced
10 fresh curry leaves (optional)
2 teaspoons grated peeled fresh ginger
1 1/4 cups chopped plum tomatoes (about 3)
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 teaspoon ground turmeric
Coarse salt
Raita, for serving
Pooris, for serving (optional)

1
Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking.
2
Add the chiles, mustard seeds, cinnamon, and urad dal; cook, shaking the pot, until the seeds pop, about 45 seconds.
3
Add the shallots, garlic, and curry leaves; cook, stirring, until the shallots are golden, about 4 minutes.
4
Add the ginger; cook, stirring, 1 minute.
5
Add the tomatoes; cook, stirring, 2 minutes.
6
Add the chicken; sprinkle with the turmeric and 1 1/2 teaspoons salt.
7
Cook, stirring occasionally, about 4 minutes.
8
Stir in 2 cups water.
9
Bring to a boil.
10
Cover; reduce heat to medium-low.
11
Simmer until the chicken is very tender, about 30 minutes.
12
Uncover.
13
Bring to a boil over medium-high heat.
14
Boil until the sauce coats the meat, about 10 minutes.
15
Season with salt.
16
Serve with raita and pooris, if desired.

836

kcal

Calories

Fat

107

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 15 ingredients. The key ingredients include: 1/4 cup vegetable oil, 6 whole dried red hot chiles, each broken into 3 or 4 pieces, 2 teaspoons brown or yellow mustard seeds, 1 whole cinnamon stick (3 inches), and more.

Yes, Southern Indian Chicken Curry with Mustard Seeds 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!