The Spruce / Julia Hartbeck
- 80 mins
- 10 mins
- 70 mins
- 4 servings
Checkout : Udupi Cafe Menu
Nutritional Guidelines (per serving)1187
See Full Nutritional Guidelines
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Chicken curries come in many styles depending on where they’re from. South Indian variations are rich in aromatic spices and inevitably evoke memories of tangy tastes, like sour kokum fruit and sweet-and-tangy tamarind fruit, in a mixture tempered by the smoothness of coconut cream. Although each region adds its own local ingredients, all chicken curries share the usage of yogurt, cream, or coconut milk to thicken the dish and temper down the spices.
This dish, while South Indian in origin, is a variation on a classic, with an emphasis on fragrant whole spices and a generous amount of delicious and silky gravy. For a more flavorful dish, we suggest using skinless bone-in chicken, but if chicken breast is all that you have on hand, use it. Just don’t overcook it, as the pieces can dry out.
This South Indian chicken curry is a great dish for entertaining and, as with most South Indian delicacies, it goes really well with simple, plain basmati rice and vegetables.
For the Spice Mix:
- 3 tablespoons coriander seeds1/4 teaspoon fenugreek seeds2 teaspoons peppercorns
For the Curry:
- 6 tablespoons ghee (or any vegetable cooking oil)1 teaspoon black mustard seeds1 (2-inch) stick cinnamon3 1/2 pounds chicken (skinless, bone-in, cut into small pieces)2 medium onions5 clove cloves garlicOptional: 1 teaspoon ginger1 teaspoon turmeric powder (divided)3 medium tomatoes1 teaspoon chili powder1 1/2 teaspoons kosher salt1 tablespoon lemon juice1 400 ml can coconut milk1/4 cup water2 to 3 green chiles (fresh, split in half lengthwise)