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# Coconut Oil Chicken Curry — South Indian Style
- URL: https://thefoodiekitchen.net/coconut-oil-chicken-curry-south-indian/
- Published: 2026-09-10T09:03:39.000Z
- Updated: 2026-09-12T07:42:45.000Z
- Description: South Indian chicken curry in coconut oil with curry leaves and black pepper. Seed oil free, 35 minutes.
- Author: Savannah Ryan
- Tags: Indian Recipes, MAHA Recipes

South Indian chicken curry is distinguished by two things: coconut oil (the ancestral fat of South India) and curry leaves (not curry powder — fresh curry leaves, the aromatic leaf that fills a kitchen with an indescribable fragrance when it hits hot fat). This is the everyday chicken curry of Tamil Nadu, Kerala, and Karnataka.

## South Indian Chicken Curry Recipe

Serves

4

Prep

15 min

Cook

35 min

### Ingredients

- 700g bone-in chicken thighs
- 3 tbsp coconut oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 12-15 fresh or dried curry leaves
- 1 tsp freshly cracked black pepper
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3 ripe tomatoes, diced
- 200ml full-fat coconut milk
- Sea salt
- Steamed rice to serve

### Method

1. Heat the coconut oil in a heavy pan over medium-high heat. When very hot, add the curry leaves — they will splutter. Let them fry for 20 seconds.
2. Add the onion. Cook for 8 minutes until golden.
3. Add the garlic, ginger, black pepper, turmeric, coriander, and cumin. Cook 1 minute.
4. Add the diced tomatoes. Cook for 5 minutes until broken down and the oil separates.
5. Add the chicken pieces. Stir to coat in the spice base. Cook for 5 minutes.
6. Pour in the coconut milk. Bring to a simmer. Cover and cook for 20 minutes until the chicken is cooked through.
7. Season with salt. Serve over rice.

Frequently Asked Questions

Where can I find curry leaves?

Indian grocery stores always stock them. Some Asian supermarkets carry them. They freeze well — freeze a large bunch and use from frozen.

Is this curry seed oil free?

Yes. Coconut oil is a fruit oil and is entirely seed oil free.

Can I use chicken breast?

Thighs are strongly recommended for this curry as they remain moist through the 20-minute simmer.

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- [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/)
- [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/)

Savannah Ryan · Cookbook

Savor Indian

South Indian and North Indian recipes — coconut oil chicken curry, biryani, dal, korma — in ghee and coconut oil.

[Get on Amazon →](https://www.amazon.com/dp/B0DSM61XQX?tag=thefoodieki0f-20&ref=thefoodiekitchen.net)

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