Southern Chicken Curry
Experience the bold and comforting flavors of the South with this Southern Chicken Curry, a soul-warming dish that combines tender chicken, aromatic spices, and creamy coconut milk for a rich and satisfying meal. Infused with layers of flavor from sautéed onions, fresh ginger, garlic, and an optional kick of cayenne, this curry is elevated by the earthy addition of curry leaves and a dash of garam masala. Simmered to perfection, it's finished with a bright burst of lime juice and fresh cilantro for a vibrant touch. Perfectly paired with steamed rice or naan, this one-pot recipe is surprisingly easy to prepare, making it a go-to choice for cozy weeknight dinners or gatherings with family and friends. Indulge in a taste of homemade comfort with this irresistible Southern-style chicken curry.
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Recipe Information
Ingredients
- 2 pounds Chicken (bone-in or boneless)
- 2 large Yellow onion
- 6 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 3 medium Tomatoes
- 1 can (13.5 ounces) Coconut milk
- 3 tablespoons Vegetable oil
- 10 pieces Curry leaves (optional)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Ground coriander
- 1 teaspoons Ground cumin
- 1 teaspoons Paprika
- 1 teaspoons Garam masala
- 0.25 teaspoons Cayenne pepper (optional for heat)
- 1 cup Chicken stock
- 1 tablespoon Lime juice
- 0.25 cup (chopped) Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Clean and cut the chicken into bite-sized pieces if not already done. Pat it dry and set aside.
Finely chop the onions, mince the garlic, and grate the ginger. Puree the tomatoes in a blender or food processor and set aside.
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the curry leaves (if using) and sauté for 30 seconds until fragrant.
Add the chopped onions and sauté for about 6-8 minutes until golden brown.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until aromatic.
Add the turmeric powder, ground coriander, ground cumin, paprika, and cayenne pepper (if using). Stir well to coat the onions in the spices.
Pour in the pureed tomatoes and cook for 5-7 minutes until the mixture thickens and the oil starts to separate.
Add the chicken pieces to the pot and stir to coat them in the spice mixture. Cook for 5 minutes to lightly sear the chicken.
Pour in the chicken stock and coconut milk. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes until the chicken is fully cooked and tender.
Uncover the pot and stir in the garam masala, lime juice, salt, and black pepper. Allow it to cook for another 5 minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 12.9 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1091 mg | 23% | |
*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.
