Spicy South Indian Chicken Curry

local_grocery_store Ingredients

• 500 grams Chicken thighs, boneless, skinless, cut into pieces
• 1 Onion, finely chopped
• 2 Tomato, pureed
• 1 tablespoon Ginger, minced
• 4 cloves Garlic, minced
• 2 Green chilies, slit
• 10 Curry leaves, leaves
• 1/2 teaspoon Mustard seeds, whole
• 1/2 teaspoon Cumin seeds, whole
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 tablespoon Coriander powder
• 1/2 teaspoon Garam masala
• 1 cup Coconut milk
• 2 tablespoons Oil
• to taste Salt
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat oil in a pan over medium heat.
2. 2.Add mustard seeds and cumin seeds. Let them splutter.
3. 3.Add onions and sauté until golden brown.
4. 4.Add ginger, garlic, green chilies, and curry leaves. Sauté for a minute.
5. 5.Add tomato puree and cook until the oil separates.
6. 6.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
7. 7.Add chicken pieces and coat them with the spice mixture.
8. 8.Cover the pan and cook for 10 minutes or until the chicken is partially cooked.
9. 9.Add coconut milk and salt. Mix well.
10. 10.Cover the pan and simmer for 20-25 minutes or until the chicken is cooked through and the flavors are well blended.
11. 11.Garnish with fresh cilantro.
12. 12.Serve hot with steamed rice or roti.

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add more green chilies or red chili powder.
• chevron_rightIf you prefer a milder curry, reduce the amount of red chili powder.
• chevron_rightYou can use bone-in chicken pieces instead of boneless if you prefer.
• chevron_rightLeftovers can be refrigerated and enjoyed the next day for an even more flavorful meal.