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Chicken Curry with a South Indian Twist

October 24, 2016
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I concocted this dish for a dinner party we had. I wanted to make a traditional chicken curry but with a twist… a South Indian twist.. which meant I used  curry leaves and mustard seeds… it was delicious…

  • 1 pound chicken thighs, skinless and cut into 2 inch pieces
  • ¼ cup Greek yogurt
  • 3 garlic cloves
  • 2 inch ginger piece, chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon salt

Process the garlic, ginger and cilantro. Add to a small bow with the yogurt and salt. Mix well and add to a large zip lock bag with the chicken. Marinate over night or at least 2 to 3 hours.

  • 1 14 ounces can diced fire roasted tomatoes with chilies
  • 1 medium onion, chopped
  • 2 cardamom pods
  • 2 cloves
  • 1 cup chicken broth

Transfer all the ingredients to a saucepan. Bring to a boil and simmer covered for 30 minutes. Take off the heat and transfer to a blender and blend till smooth.  Keep aside.

  • 3 tablespoons extra light olive oil
  • 8 to 10 curry leaves, chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Salt

Heat the olive oil in a medium saucepan. Add the curry leaves, mustard seeds and cumin seeds. Saute for a minute and add the chicken with the marinade. Saute for 3 to 4 minutes on high heat. Add the blended tomato mixture. Bring to a boil and simmer covered for 30 minutes. Take the lid off and simmer for another 10 to 15 minutes. Check for seasonings.

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