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A plate with white rice, a serving of red curry garnished with herbs, and a piece of naan bread on a wooden board.

South Indian Garlic Chilli Chicken Curry

As you’ve seen from most of my recipes, I get most of my meat from my local butchers now. There really is no comparison when it comes to quality and taste 🤤
5 from 5 votes
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Prep Time 10 minutes
Cook Time 2 hours
10 minutes
Total Time 2 hours 20 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 523 kcal

Ingredients
  

  • 500 g chicken breast or cubed lamb
  • 100 g ghee or vegetable oil
  • salt & pepper
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • ½ tsp fennel seeds
  • 30 g ginger grated (or 1 tbsp ginger paste)
  • 4 onions finely diced
  • 8 garlic cloves minced (or 2 tbsp garlic paste)
  • 1 tsp curry leaves crushed
  • 1 tsp ground cardamom
  • 1 tsp turmeric
  • ½ tsp fenugreek
  • ½ tsp ground cinnamon
  • 1 chicken or lamb stock
  • 350 ml water
  • 6 tomatoes large vine - chopped
  • 400g tin chopped tomatoes
  • 1 tbsp tomato paste
  • 10 small green chillis stalks removed & roughly chopped
  • ½ tsp salt
  • 1 tsp sugar
  • coriander optional garnish

Instructions
 

  • Melt 100 g ghee in heavy bottomed pot
  • Season 500 g chicken breast or cubed lamb with salt & pepper and cook in pan until browned
  • Remove meat from pan and set aside
  • Crush 2 tsp coriander seeds in mortal & pestle then add to pan with 1/2 tsp fennel seeds & 2 tsp cumin seeds - fry for few minutes until fragrant
  • Add 4 onions (finely diced), 30 g ginger & 8 garlic cloves, 1 tsp curry leaves, 1 tsp ground cardamom, 1 tsp turmeric, 1/2 tsp fenugreek and 1/2 tsp ground cinnamon to pan
  • Add more fat or ghee (it’s a curry, ha!), cook on medium heat for approx 30mins with lid on, stirring occasionally
  • Add 1 tbsp tomato paste & 10 small green chillis and fry for a few minutes before pouring in1 chicken or lamb stock in 350 ml water, 400g tin chopped tomatoes, 6 tomatoes and previously browned cubed chicken/lamb - simmer on medium heat for approx 1.5hrs (lid on)
  • Ensure to stir at regular intervals to make sure the curry doesn’t stick to the bottom of the pan
  • Add 1 tsp sugar & 1/2 tsp salt when it’s reached desired consistency and stir through a generous helping of fresh chopped coriander
  • Serve with rice, naan etc.

Nutrition

Calories: 523kcalCarbohydrates: 31gProtein: 29gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 145mgSodium: 801mgPotassium: 1071mgFiber: 9gSugar: 15gVitamin A: 1710IUVitamin C: 100mgCalcium: 101mgIron: 5mg
Keyword Batch Cooking
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