Fine Dining South Indian Aromatic Chicken Curry with Coconut Sauce
Fine Dining South Indian Aromatic Chicken Curry with Coconut Sauce
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, or to taste
- 1/2 teaspoon salt
For the Aromatic Spice Blend
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 4 cardamom pods, green
- 3 cloves
- 1 cinnamon stick, 1-inch piece
- 1/4 teaspoon fenugreek seeds
For the Coconut Sauce
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 15 curry leaves, fresh
- 1 onion, medium, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tablespoons tomato paste
- 1 can full-fat coconut milk, 13.5 ounce
- 1/2 cup water
- 1 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, 1 tablespoon ginger-garlic paste, turmeric powder, red chili powder, and 1/2 teaspoon salt. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 1 hour, or up to 4 hours, to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the aromatic spice blend. In a dry skillet over medium-low heat, add coriander seeds, cumin seeds, black peppercorns, green cardamom pods, cloves, cinnamon stick, and fenugreek seeds. Toast for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn the spices.
⏱️ 5 min
- 3
Transfer the toasted spices to a spice grinder or a mortar and pestle. Grind to a fine powder. Set aside.
⏱️ 3 min
- 4
Heat coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add mustard seeds. Cook until they begin to splutter, about 30 seconds.
⏱️ 2 min
- 5
Add fresh curry leaves and chopped onion to the pot. Sauté the onion for 8-10 minutes, stirring occasionally, until softened and lightly golden brown.
⏱️ 10 min
- 6
Stir in the remaining 1 tablespoon ginger-garlic paste and cook for 1 minute until fragrant.
⏱️ 1 min
- 7
Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens in color and becomes fragrant.
⏱️ 3 min
- 8
Add the ground aromatic spice blend to the pot and cook for 1 minute, stirring constantly, allowing the spices to bloom.
⏱️ 1 min
- 9
Add the marinated chicken to the pot. Stir well to coat the chicken with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 7 min
- 10
Pour in the full-fat coconut milk and 1/2 cup water. Add 1 teaspoon salt. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
⏱️ 25 min
- 11
Taste and adjust seasoning if necessary. Garnish generously with fresh chopped cilantro before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fine Dining South Indian Aromatic Chicken Curry with Coconut Sauce
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, or to taste
- 1/2 teaspoon salt
For the Aromatic Spice Blend
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 4 cardamom pods, green
- 3 cloves
- 1 cinnamon stick, 1-inch piece
- 1/4 teaspoon fenugreek seeds
For the Coconut Sauce
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 15 curry leaves, fresh
- 1 onion, medium, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tablespoons tomato paste
- 1 can full-fat coconut milk, 13.5 ounce
- 1/2 cup water
- 1 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, 1 tablespoon ginger-garlic paste, turmeric powder, red chili powder, and 1/2 teaspoon salt. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 1 hour, or up to 4 hours, to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the aromatic spice blend. In a dry skillet over medium-low heat, add coriander seeds, cumin seeds, black peppercorns, green cardamom pods, cloves, cinnamon stick, and fenugreek seeds. Toast for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn the spices.
⏱️ 5 min - 3
Transfer the toasted spices to a spice grinder or a mortar and pestle. Grind to a fine powder. Set aside.
⏱️ 3 min - 4
Heat coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add mustard seeds. Cook until they begin to splutter, about 30 seconds.
⏱️ 2 min - 5
Add fresh curry leaves and chopped onion to the pot. Sauté the onion for 8-10 minutes, stirring occasionally, until softened and lightly golden brown.
⏱️ 10 min - 6
Stir in the remaining 1 tablespoon ginger-garlic paste and cook for 1 minute until fragrant.
⏱️ 1 min - 7
Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens in color and becomes fragrant.
⏱️ 3 min - 8
Add the ground aromatic spice blend to the pot and cook for 1 minute, stirring constantly, allowing the spices to bloom.
⏱️ 1 min - 9
Add the marinated chicken to the pot. Stir well to coat the chicken with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 7 min - 10
Pour in the full-fat coconut milk and 1/2 cup water. Add 1 teaspoon salt. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
⏱️ 25 min - 11
Taste and adjust seasoning if necessary. Garnish generously with fresh chopped cilantro before serving.
⏱️ 2 min