South Indian Chicken Curry
A flavorful and spicy curry made with chicken, coconut milk, and a blend of Indian spices, served with steamed rice and a side of raita.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Indian
Ingredients
- 1.5lbsChicken, boneless, skinless, and cut into 1-inch pieces
- 1mediumOnion, diced
- 3clovesGarlic, minced
- 1tbspGinger, grated
- 2tspGaram Masala
- 1tspCumin
- 1tspCoriander
- 1/2tspCayenne Pepper
- 1tspSalt
- 1cupCoconut Milk
- 2tbspTomato Paste
- 2tbspLime Juice
- 1/4cupCilantro, chopped
Step-by-Step
- 1
In a large skillet or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent.
5mmedium heat - 2
Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring frequently, until fragrant.
2mmedium heat - 3
Stir in the garam masala, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices.
2mmedium heat - 4
Add the diced chicken to the skillet and cook for 5-6 minutes, or until the chicken is lightly browned on all sides.
6mmedium-high heat - 5
Pour in the coconut milk and tomato paste. Stir to combine and bring the mixture to a simmer. Reduce heat to medium-low and let the curry simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
15mmedium-low heat - 6
Remove the skillet from heat and stir in the lime juice. Taste and adjust seasoning with salt as needed.
2m - 7
Garnish the curry with chopped cilantro and serve immediately with steamed rice and a side of raita.
3m