South Indian Chicken Curry

    This peppery chicken curry is seasoned with coriander, fennel, chilli and tomatoes. This curry goes very well with plain rice and pappadams on the side.

    4 people made this

    Serves: 6 

    • 1kg skinless, boneless chicken breast, cubed
    • 1 teaspoon turmeric
    • 1 pinch salt to taste
    • 1/4 cup (60ml) vegetable oil
    • 2 teaspoons poppy seeds
    • 2 teaspoons whole black peppercorns
    • 2 teaspoons fennel seed
    • 2 teaspoons coriander seed
    • 1 teaspoon cumin seed
    • 3 large onions, minced
    • 4 green chillies, chopped
    • 2 sprigs fresh curry leaves
    • 1 tablespoon ginger paste
    • 1 teaspoon garlic paste
    • 1 cup chopped fresh tomatoes
    • 1/2 cup (125ml) water

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Rub the chicken pieces with the turmeric and salt. Set aside.
    2. Heat the oil in a large frypan over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change colour; remove from the frypan, keeping the oil in the frypan. Grind the spice mixture with a mortar and pestle and set aside.
    3. Add the onion, green chillies, curry leaves, ginger paste, and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.

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