Simple Chicken Curry (South Indian Style)

Ingredients (19)

• chicken750 g
• thick coconut milk250 ml
• or 3 tbsp coconut milk powder mixed with 250 ml warm water
• shallots10
• or 2 medium onions
• tomatoes2
• green chillies2
• ginger garlic paste1 tsp
• curry leaves2 sprig
• coconut oil3 tbsp
• salt
• fennel seeds0.5 tsp
• red chilli powder1 tsp
• coriander powder1 tsp
• or chicken masala1 tsp
• turmeric powder0.25 tsp
• garam masala powder0.25 tsp
• black pepper powder0.5 tsp
• fresh coriander leaves2 tbsp

Method

1. 1

   Heat the coconut oil in a heavy-bottomed kadai or saucepan over medium heat.

2. 2

   Add the fennel seeds and sauté for a few seconds until aromatic.

3. 3

   Add the curry leaves and sliced shallots.

4. 4

   Cook until the shallots become soft and lightly golden.

5. 5

   Add the ginger garlic paste and sauté for 1 minute until the raw smell disappears.

6. 6

   Add the slit green chillies and chopped tomatoes.

7. 7

   Cook until the tomatoes become soft and the oil starts to separate.

8. 8

   Reduce the heat to low.

9. 9

   Add the turmeric powder, chilli powder, coriander powder (or chicken masala) and garam masala.

10. 10

    Stir continuously and cook for 1–2 minutes until the spices are fragrant.

11. 11

    Add the chicken pieces and mix well so they are evenly coated with the masala.

12. 12

    Cook over medium heat for 8–10 minutes, stirring occasionally.

13. 13

    Pour in the coconut milk.

14. 14

    Add a little hot water if a thinner gravy is preferred.

15. 15

    Cover and simmer over low heat for 15–20 minutes, or until the chicken is tender and fully cooked.

16. 16

    Stir occasionally to prevent the curry from sticking.

17. 17

    Stir in the black pepper powder (if using).

18. 18

    Taste and adjust the seasoning.

19. 19

    Garnish with the chopped coriander leaves before serving.