South Indian-style chicken curry


South Indian-style chicken curry
Serves: 4
  • 3 green finger chillies, chopped
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp root ginger, peeled and finely grated
  • 4 garlic cloves, roughly chopped
  • ½ tsp salt
  • 10 shallots, topped, tailed and cut in half
  • 4 tbsp sunflower or groundnut oil
  • 6-10 curry leaves
  • 2-4 cloves
  • 500g boneless and skinless chicken breasts, cut into 4cm pieces
  • 200ml coconut milk
  • plain basmati rice, to serve
  1. In a blender, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp cold water to make a coarse to medium paste.
  2. In a bowl combine the chicken and the spice paste so all the chicken is coated, allow to marinade for at least 20 mins.
  3. Heat the remaining oil in a heavy-based pan.
  4. Add the curry leaves and cloves and fry for 1 min, add the chicken and fry for 5 mins (keep some paste for later).
  5. Tip in the remaining shallots and continue frying for 10-12 mins until they are lightly brown.
  6. Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.
  7. Pour over the chicken and mix well.
  8. Simmer for 5-7 mins until chicken is cooked.


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