Chicken Curry Recipe – Quick, Tasty, South Indian Style

If you’re craving a warm, spicy bowl that feels like home, this chicken curry is the answer. It uses everyday pantry items and a few fresh spices to deliver big flavor without the fuss. Grab the ingredients, follow the steps, and you’ll have a comforting meal ready in under an hour.

Ingredients you’ll need

• 1 kg chicken pieces (bone‑in or boneless)
• 2 tablespoons coconut oil or ghee
• 1 large onion, finely chopped
• 2 teaspoons ginger‑garlic paste
• 2 tomatoes, pureed
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon red‑chili powder (adjust to heat)
• 1 teaspoon garam masala
• 1 cup coconut milk
• Salt to taste
• A handful of fresh curry leaves
• 2 green chilies, slit (optional)
• Fresh coriander for garnish

Step‑by‑step cooking guide

1. Heat the oil in a heavy‑bottomed pan. When it shimmers, add mustard and cumin seeds. Let them crackle for a few seconds – this releases their aroma.

2. Toss in the curry leaves and green chilies. Stir quickly, then add the chopped onion. Cook on medium heat until the onion turns golden brown; this builds the base flavor.

3. Stir in the ginger‑garlic paste and sauté for another minute. The raw scent should disappear, leaving a fragrant paste.

4. Add the tomato puree, turmeric, coriander, and red‑chili powder. Cook until the oil starts to separate from the masala, about 5‑7 minutes. This step cooks out the acidity of the tomatoes.

5. Drop the chicken pieces into the pan, mixing them well with the masala. Let them brown lightly for 3‑4 minutes – this locks in juices.

6. Pour in enough water to just cover the chicken. Bring to a boil, then lower the heat and simmer for 20 minutes, or until the chicken is tender.

7. Stir in the coconut milk and garam masala. Simmer for another 5 minutes; the sauce will thicken and turn silky.

8. Taste and adjust salt. Turn off the heat, garnish with fresh coriander, and serve hot with rice, dosa, or roti.

A quick tip: if you like extra depth, add a teaspoon of tamarind paste or a squeeze of lemon at the end. The tang balances the richness of coconut milk and spices.

Feel free to swap the chicken for paneer or vegetables for a vegetarian twist. The spice blend stays the same, so you’ll still get that authentic South Indian punch.

Storing leftovers? Let the curry cool, then refrigerate in an airtight container. It tastes even better next day as the flavors meld.

Enjoy your homemade chicken curry and share it with friends. It’s simple, satisfying, and a great way to bring a taste of South India to your kitchen.