South Indian-Style Chicken Curry
A flavorful South Indian chicken curry, perfect for entertaining, pairs wonderfully with basmati rice and a vegetable.
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Instructions
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Preheat a skillet over medium-high heat. Dry-roast coriander seeds, black peppercorns, and fenugreek seeds until fragrant; remove and cool. Grind cooled spices to a fine powder.
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In a wide pan, heat ghee over medium-high. Add black mustard seeds and a cinnamon stick. When mustard seeds splutter, add chicken pieces in batches, brown, and set aside.
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In the same pan, sauté onions and garlic until light brown. Add ginger, 1/2 teaspoon turmeric, and tomatoes; cook until soft.
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Reduce heat. Stir in the ground spice mixture, remaining 1/2 teaspoon turmeric, red chili powder, salt, and lemon juice.
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Remove thick cream from coconut milk; set aside. Fill the can with water and stir into the remaining coconut milk.
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Return browned chicken to the pan. Add the diluted coconut milk and bring to a boil.
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Cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
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Stir in the reserved thick coconut cream and green chiles. Cook until warmed through, then serve.