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South Indian Chicken Curry in a bowl
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South Indian Chicken Curry

A hearty, warming chicken dish with complex spices from the south of India
Course: dinner, lunch, Main Course
Cuisine: Indian
Servings: 4 people

Ingredients

  • 1 TBS poppy seeds
  • 30 g desiccated coconut
  • 1 TBS dry chilli flakes
  • 4 pods cardamom
  • 3 whole cloves
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp ground cinnamon
  • 2 TBS oil
  • 2 onions finely sliced
  • 1 TBS fresh ginger grated
  • 3 cloves garlic minced
  • 1 star anise
  • 1 tsp turmeric
  • 1 tsp Kashmiri chilli powder
  • 2 tsp cooking salt
  • 2 tomatoes blanched, peeled & chopped
  • 500 g skinless chicken thigh fillets cut into bite-size pieces
  • 2 limes
  • 1 handful fresh coriander leaves to serve

Instructions

  • In a large, heavy-based pan over medium heat, dry-roast the poppy seeds, coconut, chilli flakes, cardamom, cloves, fennel seeds, coriander seeds and cumin seeds for 3 or 4 minutes. Remove from heat and allow to cool.
  • When cool, add the ground cinnamon and blend the spices in a spice grinder or mortar and pestle. The coconut will make the spices stick together like a thick paste. Don't worry! Just break this up with a spoon before using.
  • In a large pan or wok, heat the oil and fry the onions until they are translucent. Add the ginger and garlic, stir to combine, and then add spice blend and star anise. Cook, stirring for a minute or two and then add ½ cup water to loosed the mixture.
  • Add the turmeric, chilli powder, salt and tomatoes, and stir to make a masala.
  • Add the chicken pieces and stir to ensure all pieces are well coated with the masala. Cover the pan and simmer on low for 30 minutes, or until chicken is tender.
  • When chicken is cooked, remove from heat and squeeze in the lime juice and stir through the chopped fresh coriander. Serve with steamed basmati rice.