South Indian Chicken Curry Recipe

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7 votes | 34194 views

This is one of my favorite Indian dishes - south indian food can be a little hotter, which I love. You can use pretty much any meat, including the chicken I recommend here. Also goes great with prawns and white fish. Serve with Rice and heated tortillas

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $1.70 view details
  • 1 lb boneless chicken breast (I like to leave the skin on); divided into 2-in pieces
  • 2 tbsp oil
  • 2 tsp chana dal (lentils)
  • 1 medium onion, chopped
  • 15 oz of canned, diced tomatoes
  • 2 whole dried red chilli peppers
  • 1/2 tsp each of coriander seeds, cumin seeds, turmeric
  • 1/8 cup grated coconut (ok to use frozen)
  • 1 tbsp minced ginger (fresh)
  • 4 cloves minced garlic
  • 1/4 tsp cayenne pepper
  • 1 cup warm water
  • salt to taste
  • cilantro as a garnish

Directions

  1. Heat 1 tablespoon of the oil and add chana dal, coriander and cumin seeds, and dry chili peppers. Roast for 3 minutes on medium heat and then add coconut, garlic and ginger for an additional 1-2 minutes.
  2. Remove from heat and grind the spices to a paste.
  3. Heat remaining oil in a dutch oven and saute onions until golden brown.
  4. Add spice paste and saute for 2 minutes.
  5. Add tomatoes, cayenne pepper and turmeric, then chicken. Cook while stirring for a few minutes.
  6. Add warm water and cover. Simmer on low for about 20 minutes. Turn off heat and let rest for 15 minutes. Garnish will cilatro.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 299g
Recipe makes 4 servings
Calories 274  
Calories from Fat 147 54%
Total Fat 16.52g 21%
Saturated Fat 3.41g 14%
Trans Fat 0.28g  
Cholesterol 58mg 19%
Sodium 217mg 9%
Potassium 656mg 19%
Total Carbs 11.46g 3%
Dietary Fiber 3.5g 12%
Sugars 3.7g 2%
Protein 21.12g 34%
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Reviews

Comments

  • Prachi
    June 19, 2015
    Interesting different recipe. Next time, will try this. :)
    • Fxs
      September 30, 2012
      Try adding the following to the oil right in the beginning, for authentic south Indian taste:
      - curry leaves 1 sprig
      - asafoetida pinch
      - urad daal 2tsp
      - fenugreek 1tsp
      Also, instead of adding cumin & coriander seeds whole, dry roast them, grind them in a mortar/pestle with garlic pods and then use.

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