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At a glance: Coconut Oil Chicken Curry — South Indian Style: serves 4, cooked in coconut oil, with no seed oils.
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
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
- 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.
- Add the onion. Cook for 8 minutes until golden.
- Add the garlic, ginger, black pepper, turmeric, coriander, and cumin. Cook 1 minute.
- Add the diced tomatoes. Cook for 5 minutes until broken down and the oil separates.
- Add the chicken pieces. Stir to coat in the spice base. Cook for 5 minutes.
- Pour in the coconut milk. Bring to a simmer. Cover and cook for 20 minutes until the chicken is cooked through.
- Season with salt. Serve over rice.
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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