South Indian Spiced Chicken Curry

Ingredients

In this South Indian adaptation of Poulet DG, we incorporate the unique flavors of South Indian cuisine. The original dish is transformed by using South Indian spices like mustard seeds, curry leaves, and turmeric, which infuse the chicken with a distinct aroma and taste. Additionally, the traditional tomato-based gravy is enhanced with the addition of coconut milk, giving the curry a creamy and rich texture. We alse have the original recipe for Poulet DG, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add mustard seeds and curry leaves. Let them splutter.
3. 3.
   Add chopped onions and sauté until golden brown.
4. 4.
   Add the chicken pieces and cook until they are lightly browned.
5. 5.
   In a small bowl, mix together turmeric powder, red chili powder, coriander powder, and cumin powder with a little water to form a paste.
6. 6.
   Add the spice paste to the pan and cook for a minute, stirring well to coat the chicken.
7. 7.
   Pour in the tomato puree and cook for another 5 minutes, allowing the flavors to meld together.
8. 8.
   Add coconut milk and salt to taste. Stir well and bring the curry to a simmer.
9. 9.
   Cover the pan and let the chicken cook on low heat for about 20-25 minutes, or until it is tender and cooked through.
10. 10.
    Garnish with fresh cilantro and serve hot with steamed rice or dosas.

Treat your ingredients with care...

• Mustard seeds — Toast the mustard seeds in a dry pan over low heat for a few minutes until they become fragrant. This will enhance their flavor before adding them to the dish.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• If you prefer a milder flavor, reduce the amount of red chili powder and substitute it with paprika.
• To make the dish more aromatic, add a pinch of garam masala towards the end of cooking.
• For a healthier option, use skinless chicken or remove the skin before cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the South Indian Spiced Chicken Curry hot with steamed rice or dosas. Accompany it with a side of raita (yogurt dip) and pickles for a complete and satisfying meal.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional South Indian brass or copper serving dish for an authentic touch.