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Рецепт South Indian Chicken Curry

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This is one of my favorite Indian dishes - south indian food can be a little hotter, which I love. You can use pretty much any meat, including the chicken I recommend here. Also goes great with prawns and white fish. Serve with Rice and heated tortillas

Порций: 4


Cost per serving $1.70 view details
  • 1 lb boneless chicken breast (I like to leave the skin on); divided into 2-in pieces
  • 2 tbsp oil
  • 2 tsp chana dal (lentils)
  • 1 medium onion, chopped
  • 15 oz of canned, diced tomatoes
  • 2 whole dried red chilli peppers
  • 1/2 tsp each of coriander seeds, cumin seeds, turmeric
  • 1/8 cup grated coconut (ok to use frozen)
  • 1 tbsp minced ginger (fresh)
  • 4 cloves minced garlic
  • 1/4 tsp cayenne pepper
  • 1 cup warm water
  • salt to taste
  • cilantro as a garnish


  1. Heat 1 tablespoon of the oil and add chana dal, coriander and cumin seeds, and dry chili peppers. Roast for 3 minutes on medium heat and then add coconut, garlic and ginger for an additional 1-2 minutes.
  2. Remove from heat and grind the spices to a paste.
  3. Heat remaining oil in a dutch oven and saute onions until golden brown.
  4. Add spice paste and saute for 2 minutes.
  5. Add tomatoes, cayenne pepper and turmeric, then chicken. Cook while stirring for a few minutes.
  6. Add warm water and cover. Simmer on low for about 20 minutes. Turn off heat and let rest for 15 minutes. Garnish will cilatro.

Nutrition Facts

Amount Per Serving %DV
Serving Size 299g
Recipe makes 4 servings
Calories 274  
Calories from Fat 147 54%
Total Fat 16.52g 21%
Saturated Fat 3.41g 14%
Trans Fat 0.28g  
Cholesterol 58mg 19%
Sodium 217mg 9%
Potassium 656mg 19%
Total Carbs 11.46g 3%
Dietary Fiber 3.5g 12%
Sugars 3.7g 2%
Protein 21.12g 34%
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  • Prachi
    19 июня 2015
    Interesting different recipe. Next time, will try this. :)
    • Fxs
      30 сентября 2012
      Try adding the following to the oil right in the beginning, for authentic south Indian taste:
      - curry leaves 1 sprig
      - asafoetida pinch
      - urad daal 2tsp
      - fenugreek 1tsp
      Also, instead of adding cumin & coriander seeds whole, dry roast them, grind them in a mortar/pestle with garlic pods and then use.

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