How to Make Perfect Spicy Chicken Curry South Indian Style

Spicy Chicken Curry South Indian Style. Add in onions and saute till golden. To make this delicious Dhaba-style Spicy Chicken recipe, take a glass bowl and add the chopped chicken pieces in it. Marinate the chicken in curd, chilli powder, turmeric and salt.

I have shared many chicken curry recipes on the blog so far. Almost all the chicken curry recipes are as authentic as they can get, simple to make without elaborate preparation or a long list of ingredients. South Indian style chicken curry recipe packed full of spices and flavor. You can have Spicy Chicken Curry South Indian Style using 20 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Spicy Chicken Curry South Indian Style

It's 1 of chicken , cleaned and cut into pieces.
You need 2 of potatoes , cubed.
Prepare 1 of tomato , sliced.
You need 2 of onions , sliced.
You need 2 Tablespoons of garlic , chopped.
You need 1 Tablespoon of ginger , chopped.
You need 2 of green chillies , slit lengthwise.
You need 1 of cinnamon stick.
It's 1 of bay leaf.
You need 4 of cloves.
It's 2 pods of cardamom.
Prepare 1 Tablespoon of fennel seeds (saunf).
You need 2 Tablespoons of coriander seeds whole.
You need 4 of chillies whole dry red.
You need 4 Tablespoons of coconut grated / dessicated.
Prepare handful of curry leaves of.
Prepare 2 Teaspoons of chilli powder.
You need 1 Teaspoon of turmeric powder.
Prepare 1 Teaspoon of coriander powder.
Prepare 1/4 Teaspoon of mustard seeds.

Madras is a city in Tamilnadu (state), India. Madras is now renamed to Chennai. 😀 Ofcourse I can say this is Madras chicken curry because I am from the same city and I totally love my city. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds.

Spicy Chicken Curry South Indian Style instructions

Clean the chicken and cut into medium size pieces. wash well, drain and marinate with 1 teaspoon chili powder, 1/2 teaspoon turmeric powder and a bit of salt. set aside..
Dry roast the cinnamon, cloves, cardamom pods, bay leaf, fennel seeds, coriander seeds, whole red chilies, desiccated coconut and a few curry leaves. keep mixing it well so that no part of it gets burned. the coconut should have turned an even brown, and the curry leaves should be wilted and dry..
Transfer the dry roasted spices and coconut to a mixer and grind to a paste using a little water. set aside..
Heat oil in a kadai / vessel. add the mustard seeds..
When the mustard seeds splutter, add the curry leaves and toss about for 10 seconds..
Add the slit green chilies, ginger and garlic. Stir till they turn a slight golden brown..
Add the sliced onions and the remaining turmeric powder. stir till the onions are translucent..
Add the tomato, remaining chili powder and coriander powder. stir well (about 2 minutes)..
Next, reduce the heat to medium and add the masala paste prepared earlier. mix well, about 2 minutes. then add the potatoes and stir well. cook covered for about a minute..
Increase the heat to high, and add the marinated chicken pieces. stir them around till the pieces are evenly coated with the masala and turn slightly opaque..
Add enough water to form a gravy, and return to a medium - low flame. cook covered for about 10 minutes, stirring occasionally..
By this time, the fat should have separated from the curry. add salt at this stage, stir and cook uncovered for another 5 minutes..
Check seasoning and test the potatoes to see if done, and switch off the flame..
Let the curry rest for about 20 minutes, before serving. serve with rotis or rice..

Heat oil in a pan and add bay leaf, ginger,garlic and saute for a minute. Add curry leaves into this and saute. 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.