South Indian-Style Chicken Curry

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats' Editorial Process
Updated on 01/12/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
South Indian-style chicken curry drizzled with coconut cream and garnished with green chilies in a serving bowl

The Spruce Eats / Julia Hartbeck

Prep: 30 mins
Cook: 70 mins
Total: 100 mins
Servings: 4 servings
Nutrition Facts (per serving)
1192 Calories
71g Fat
19g Carbs
120g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1192
% Daily Value*
Total Fat 71g 91%
Saturated Fat 39g 194%
Cholesterol 402mg 134%
Sodium 858mg 37%
Total Carbohydrate 19g 7%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 120g
Vitamin C 46mg 230%
Calcium 156mg 12%
Iron 10mg 57%
Potassium 1659mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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.

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"This chicken curry was spicy and delicious, the perfect blend of spices with heat and a little sour flavor from the lemon. I used chicken thighs in the dish and served it with rice and warm naan. It was a winning meal, and I'm sure I'll make it again." —Diana Rattray

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Ingredients

For the Spice Mix:

  • 3 tablespoons coriander seeds

  • 2 teaspoons black peppercorns

  • 1/4 teaspoon fenugreek seeds

For the Curry:

  • 6 tablespoons ghee, or any vegetable cooking oil

  • 1 teaspoon black mustard seeds

  • 1 (2-inch) stick cinnamon

  • 3 1/2 pounds skinless, bone-in chicken, cut into 1-inch pieces

  • 2 medium onions, thinly sliced

  • 4 to 5 cloves garlic, thinly sliced

  • 1 teaspoon finely grated fresh ginger, optional

  • 1 teaspoon ground turmeric, divided

  • 3 medium tomatoes, coarsely chopped

  • 1 teaspoon Indian red chili powder, cayenne, or milder chili powder

  • 1 1/2 teaspoons kosher salt

  • 1 tablespoon freshly squeezed lemon juice

  • 1 (13.5 ounce) can full-fat coconut milk

  • 1/2 cup water, or as needed

  • 2 to 3 fresh green chiles, halved lengthwise

Steps to Make It

Make the Spice Mix

  1. Gather the ingredients.

    Ingredients for south Indian-style chicken curry recipe gathered

    The Spruce Eats / Julia Hartbeck

  2. Set a small cast-iron frying skillet over medium-to-high heat for 2 to 3 minutes.

    Cast-iron skillet on a burner

    The Spruce Eats / Julia Hartbeck

  3. Put the coriander seeds, black peppercorns, and fenugreek seeds in the skillet and dry-roast until slightly darker and fragrant. Remove the spices from the pan and cool.

    Spices in the cast-iron skillet on the burner

    The Spruce Eats / Julia Hartbeck

  4. When cooled, grind the roasted spices to a fine powder in a clean, dry coffee or spice grinder. Reserve for later use.

    Spices in an electric grinder

    The Spruce Eats / Julia Hartbeck

Prepare the Chicken

  1. Pour the ghee into a wide pan and set on medium-high heat.

    Melted ghee in a frying pan

    The Spruce Eats / Julia Hartbeck

  2. When the ghee is hot, add in the black mustard seeds and the cinnamon stick. 

    Ghee, black mustard seeds, and cinnamon stick in the frying pan

    The Spruce Eats / Julia Hartbeck

  3. As soon as the mustard seeds start to splutter, add the chicken pieces in a single layer. Be careful of not overcrowding the pan.

    Chicken added to ghee and spices in the frying pan

    The Spruce Eats / Julia Hartbeck

  4. Brown the chicken pieces in as many batches as required. Set browned chicken aside.

    Chicken with ghee and spices in frying pan next to bowl with a batch of cooked chicken

    The Spruce Eats / Julia Hartbeck

  5. Using the same pan in which you cooked the chicken, sauté the onions and garlic on medium heat.

    Onions and cinnamon stick being stirred with a wooden spoon in the frying pan

    The Spruce Eats / Julia Hartbeck

  6. Stir often until the onions are light brown.

    Pale golden cooked down onions in the frying pan

    The Spruce Eats / Julia Hartbeck

  7. If using, add the ginger, 1/2 teaspoon of the turmeric, and tomatoes. Stir and cook until the tomatoes have turned soft and mushy.

    Tomatoes added to onions in the pan

    The Spruce Eats / Julia Hartbeck

  8. Reduce the heat and add the roasted spice mixture made earlier. Add the remaining 1/2 teaspoon of turmeric, the red chili powder, salt, and lemon juice. Stir well.

    Onion and spice mixture being stirred with a wooden spoon in the frying pan

    The Spruce Eats / Julia Hartbeck

Separate the Coconut Milk

  1. Remove the thick cream portion from the top of the coconut milk and set aside. Add enough water to the can of coconut milk to fill it to the top. Stir the mixture in the can.

    Coconut milk in two separate bowls

    The Spruce Eats / Julia Hartbeck

Finish the Chicken Curry

  1. Return the chicken to the pan, pour the water and coconut milk mixture onto the chicken, and bring to a boil.

    Chicken being stirred into mixture in the frying pan with a wooden spoon

    The Spruce Eats / Julia Hartbeck

  2. Cover, turn heat to low, and simmer for about 30 minutes, stirring every few minutes.

    Chicken curry being stirred with a wooden spoon in the frying pan

    The Spruce Eats / Julia Hartbeck

  3. Stir up the thick coconut cream that was set aside and add to the chicken along with the green chiles.

    Chicken curry with thick sauce and seeded green chili halves in the frying pan

    The Spruce Eats / Julia Hartbeck

  4. Stir a few times, and when the thick coconut cream has warmed through, turn off the heat and serve.

    Chicken curry with thick sauce and green chili halves in the frying pan

    The Spruce Eats / Julia Hartbeck

  5. Enjoy.

    South Indian-style chicken curry in a serving bowl next to a bowl with rice

    The Spruce Eats / Julia Hartbeck

Tips

Here are a few tips if you're a novice in making curries:

  • Choose whole spices over ground spices because they tend to preserve their flavor and fragrance for longer.
  • Make your own spice mix if possible. If you can't make it or don't have the time, always choose high-quality spices and spice mixes.
  • Be patient with the onions and garlic. Take time to brown them properly to enhance their flavor the most.
  • Add powdered spices in the final stages of cooking. High temperatures and moisture tame down the flavor of spices, so adding them last helps preserve their fragrance.
  • Use bone-in chicken because it adds more flavor to the dish. Chicken thighs can also yield a very flavorful curry.
  • It will be easier to separate the coconut cream from the liquid if it is chilled. Refrigerate the can of coconut milk for 12 hours or overnight.

Recipe Variations

If there are any food allergies in the household, you may want to skip the coconut milk. If you prefer an alternative, here are a few options:

  • Soak 3/4 cup of almonds or cashews in hot water for 1 hour. Drain and blend at high speed. Use the paste instead of the coconut milk to thicken the curry.
  • Use 400 milliliters of 2 percent Greek yogurt or plain yogurt instead of coconut milk.
  • Double the number of tomatoes and make an all-tomato dish without the addition of cream, coconut milk, or yogurt.


To top the curry you can use:

  • Toasted sesame seeds, sliced almonds, or any crunchy nut of your liking
  • Chopped fresh cilantro
  • Coconut flakes
  • Roasted chickpeas

How to Store Chicken Curry

Chicken preparations are prone to go bad quickly if not properly stored. For a safe and tasty leftover dinner, follow these steps:

  • Cool off the cooked curry and place it in an airtight container. It can keep in the fridge for up to two days.
  • If you want to freeze, cool completely, portion, and freeze in zip-top bags. Label with the date and consume within four months.
  • For heating up, place the refrigerated dish in a pan over medium-low heat with a little extra ghee or cooking oil. Cover, and stir occasionally until warm. Add a few tablespoons of coconut milk or water, if too thick.
  • For heating the frozen dish, thaw overnight in the fridge and place in a pan over medium-low heat with a little extra ghee or cooking oil. Cover and stir occasionally until warm. Add a few tablespoons of coconut milk or water, if too thick.

Is it Chicken Curry or Curry Chicken?

A curry is a type of Indian dish that uses spices, herbs, and chiles. Thus, a chicken curry would be a curry that features chicken, like shrimp curry and tofu curry are curries featuring shrimp and tofu, respectively. "Curry chicken" refers to the spice that's used to season and flavor the chicken, which is presented in some other way than in a dish called a "curry." The same goes for similar dishes where curry is what imparts flavor, like curry fish or curry potatoes.

Helpful Links

Fenugreek and Its Uses

Mustard Seeds: Uses, Benefits, and Recipes

About Coriander

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