SOUTH INDIAN CHICKEN CURRY

South Indian chicken curries are bold, fragrant and layered, the sort of dishes that make you want to clap your hands and call the family to the table. They’re defined more by technique and regional ingredients than by a single recipe. Here’s what’s classic about them:

  • Spice profile: A bright mix of whole and ground spices, mustard seeds, cumin, coriander, black pepper, fennel, curry leaves and sometimes fenugreek, often tempered in hot oil or ghee at the start. Chillies (fresh or dried) and black pepper bring heat, while coriander and coconut mellow and round things out.

  • Aromatics: Onion, garlic and ginger form the base in many recipes, but you’ll also find lots of fresh curry leaves and green chillies added for lift. In coastal areas, grated or ground coconut is central. In inland regions, roasted lentils or poppy seeds may thicken and flavour the gravy.

  • Tang and balance: South Indian curries favour a sharp, tangy note, usually from tamarind, kokum, curd (yoghurt) or tomatoes, which cuts through the richness and balances the spices.

  • Coconut and creaminess: Coconut appears in two main forms: coconut milk for a silky, mellow gravy (common in Kerala, coastal Karnataka and Tamil Nadu), or freshly ground coconut paste cooked into the masala for body and sweetness. This gives many curries a creamy texture without dairy.

  • Cooking technique: Tempering (tadka) is crucial, spices are briefly fried in hot oil to release essential oils and aroma before other ingredients are added. Spices may be dry roasted and ground fresh, and slow simmering allows flavours to meld and the chicken to tenderise.

SOUTH INDIAN CHICKEN CURRY

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SOUTH INDIAN CHICKEN CURRY 〰️

Time: 50 minutes

Serves: 3-4

1 knob ginger

5 garlic cloves

2 large green chillies

6 chicken boneless chicken thighs

1 tea sp cumin seeds

1 tea sp fennel seeds

2 cardamon pods

1/2 tea sp black peppercorns

3 tbl sp coconut oil

1 tea sp black mustard seeds

1 large brown onion (finely diced)

1/2 cup tomato puree

1 tea sp turmeric

1/2 tea sp gr cinnamon

2 tea sp ground coriander

1 tbl sp tamarind

500ml water

Salt, to taste

Sugar, to taste

Optional: 1 tbl sp cornstarch + 3 tbl sp water (mixed together to make corn starch slurry)

Optional: Quick Raita - blitz together greek yoghurt, squeeze lime juice, fresh coriander, mint leaves and salt to taste.

Marinade Chicken:

Cut the chicken into quarters and pop in bowl. In a blender add in roughly chopped ginger, garlic, green chillies and a dash of neutral oil. Blitz together into spreadable paste consistency. Use half the paste for a marinade and massage into the chicken pieces and place to the side. Save the other half for later.

Spice Blend:

In a dry pan add the cumin seeds, fennel seeds, cardamon pods and black peppercorns and toast over low heat until fragrant. Add to a mortle and pestle and pound into a powder. Pop spice blend to the side.

Curry:

In a large pot over medium add the coconut oil (allow to melt if need) and add in the black mustard seeds. When they begin to pop cook for another minute before adding in the onion and the reserved paste from the chicken marinade. Mix through and allow to soften for 5 minutes.

Add in the tomato puree, spice blend, turmeric, cinnamon and coriander and mix through and cook until oil begins to seperate. Add in the marinaded chicken pieces and toss through mixture and cook for 3 minutes. Add in the tamarind into the sauce and balance with salt and sugar. Add the water and allow to simmer until the curry becomes the consistency of thick gravy. To quicken the thickening process you can add in the cornstarch slurry.

Serve with rice and a quick raita.