Chicken Curry Tamilnadu
Indulge in the bold and authentic flavors of Tamil Nadu with this irresistible Chicken Curry recipe! Featuring tender, bone-in chicken simmered in a rich, aromatic gravy made with toasted coconut, fennel, and peppercorns, this dish is a perfect blend of tradition and spice. Infused with fragrant curry leaves, warming whole spices like cinnamon and star anise, and a medley of classic Indian seasonings, every bite bursts with vibrant South Indian character. Cooked to perfection in coconut oil for an added depth of flavor, this hearty curry is best served with steamed rice or soft flatbreads, making it a comforting crowd-pleaser. Whether you're craving a wholesome family meal or exploring regional Indian cuisine, this Chicken Curry Tamil Nadu guarantees an authentic culinary experience. Perfect for dinner, easy to follow, and bursting with spices, this recipe will transport your taste buds straight to southern India!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 2 large Onions (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 2 tablespoons Ginger-garlic paste
- 2 Green chilies (slit)
- 10 Curry leaves
- 3 tablespoons Oil (preferably coconut oil)
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 1 to taste Salt
- 2 cups Water
- 2 tablespoons Fresh coriander leaves (chopped)
- 0.5 cup Grated coconut
- 1 teaspoon Fennel seeds
- 0.5 teaspoon Peppercorns
- 1 inch Cinnamon stick
- 3 Cloves
- 1 Star anise
- 1 Bay leaf
Instructions
Heat a small pan over medium heat and dry roast the grated coconut, fennel seeds, and peppercorns until golden brown and fragrant. Let it cool, then grind into a smooth paste using a little water. Set aside.
Heat oil in a large, heavy-bottomed pan or kadai over medium heat. Add the cinnamon stick, cloves, star anise, and bay leaf. Sauté for 1 minute to release the aroma.
Add the chopped onions and sauté until golden brown.
Add the slit green chilies, curry leaves, and ginger-garlic paste. Cook for 2-3 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and mushy.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the chicken pieces and sauté for 5-6 minutes until the spices coat the chicken and it starts to release its juices.
Add the ground coconut paste and mix well. Cook for 2 minutes.
Pour in 2 cups of water, cover the pan, and let the curry simmer for 25-30 minutes, stirring occasionally. Cook until the chicken is tender and the curry thickens to your desired consistency.
Stir in the garam masala powder and cook for another 2 minutes.
Garnish the curry with freshly chopped coriander leaves and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
3075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3170 mg | 138% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 27.6 g | ||
| Protein | 197.7 g | 395% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 854 mg | 66% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 5264 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
