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A close-up of a bowl filled with rice and a vibrant vegetable curry, topped with sliced green chilies and fresh herbs, served in a black and gold-rimmed bowl on a wooden surface.

South Indian Garlic Chilli Chicken Curry

Lauren
Mouth-wateringly good, this South Indian Garlic Chilli Chicken Curry will have you saving pennies whilst enjoying takeaway-worthy food at home.
5 from 10 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 770 kcal

Ingredients
  

  • 650 g chicken thighs chopped into bite sizes pieces
  • 100 g ghee or vegetable oil
  • salt & pepper
  • 4 cardamom pods
  • 2 teaspoon coriander seeds see Notes for full list of substitutions
  • 2 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 4 onions finely diced
  • 30 g ginger see Notes for full list of substitutions and when to add them
  • 8 garlic cloves minced
  • 1 teaspoon curry leaves crushed
  • 1 teaspoon turmeric
  • ½ teaspoon fenugreek
  • ½ teaspoon ground cinnamon
  • 1 chicken stock cube
  • 350 ml water
  • 8 tomatoes large vine - chopped into cubes
  • 400g tin chopped tomatoes
  • 1 tablespoon tomato paste
  • 10 small green chillis stalks removed & roughly chopped
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • coriander optional garnish

Instructions
 

  • Heat up 1 tablespoon vegetable oil in a pan
  • Add 650 g chicken thighs with salt & pepper and cook in pan until browned
  • Remove meat from pan and set aside
  • Melt 100 g ghee (or vegetable oil) in the pan
  • In a mortar and pestle - crush 2 teaspoon coriander seeds in mortal and pestle with 4 cardamom pods (removing outer shells) then add to pan with ½ teaspoon fennel seeds & 2 teaspoon cumin seeds - fry for a couple of minutes until fragrant and popping (see Notes for full list of substitutions and when to add them)
  • Add 4 onions (finely diced), 30 g ginger & 8 garlic cloves, 1 teaspoon curry leaves, 1 teaspoon turmeric, ½ teaspoon fenugreek and ½ teaspoon ground cinnamon to pan
  • Cook on medium heat for approx 30 minutes with lid on, stirring occasionally
  • Add 1 tablespoon tomato paste & 10 small green chillis and fry for a few minutes
  • Pour in 1 chicken stock cube dissolved in 350 ml water, 400g tin chopped tomatoes, 8 tomatoes (chopped into cubes) and previously browned cubed chicken - simmer on medium heat for approx 1.5-2 hours with the lid off
  • Ensure to stir at regular intervals to make sure the curry doesn’t stick to the bottom of the pan - and the sauce will start to reduce and thicken
  • Add 1 teaspoon sugar & ½ teaspoon salt when it’s reached desired consistency and stir through a generous helping of fresh chopped coriander
  • Serve with rice, naan etc.

Notes

Please remember - if you don't have a particular spice, don't worry about it! Just leave it out and continue on anyway...
Substitutions for South Indian Garlic Chilli Chicken Curry (and when to add them):
  • Chicken thighs - I occasionally use lamb in this dish and its delicious!
  • Cardamom pods - substitute for ½ teaspoon cardamom powder
  • Coriander seeds - substitute for 1 teaspoon coriander powder
  • Cumin seeds - substitute for 1 teaspoon cumin powder
  • Fennel seeds - substitute for ½ teaspoon ground fennel
  • Ginger - use 1 tablespoon ginger puree
  • Garlic - use 1 tablespoon garlic puree
  • Ground cinnamon - you can use 1 cinnamon stick and add with other whole spices (ensuring to remove before serving)
  • Fenugreek/Tumeric/Curry leaves - if you don't have any of these spices, then simply omit them from the recipe (as per my first point above)
All whole spices should be added to the melted ghee/oil after the chicken has been removed from the pan. Frying them in oil first releases their fat-soluble aromatic compounds; intensifying their natural flavours. It also enhances aromas and creates a more complex, brighter, and fresher taste profile than dry-roasted pre-ground spices.
All pre-ground spices (powders) should be added at the same time as the onions, ginger and garlic. This is to retain as much flavour as possible, whilst ensuring they don't burn.

Nutrition

Calories: 770kcalCarbohydrates: 44gProtein: 33gFat: 54gSaturated Fat: 23gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 223mgSodium: 1224mgPotassium: 1545mgFiber: 13gSugar: 21gVitamin A: 2564IUVitamin C: 119mgCalcium: 157mgIron: 5mg
Keyword garlic chilli chicken curry, south indian curry, south indian garlic chilli chicken
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