Taste the magic of south india: ultimate tamil nadu chicken curry recipe

Indulge in the tantalizing flavors of Tamil Nadu with this authentic chicken curry recipe. This dish is a symphony of spices, coconut, and aromatic herbs, creating a culinary masterpiece that will leave your taste buds craving for more.

Ingredients

Chicken:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

Marinade:

• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon salt

Curry Paste:

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped (optional)
• 1 tablespoon tomato paste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder

Coconut Milk:

• 1 can (13.5 ounces) unsweetened coconut milk
• 1/2 cup water

Other:

• 1 teaspoon garam masala
• 1/4 cup chopped cilantro
• Lemon wedges, for serving

Instructions

Step 1: Marinate the Chicken

Combine the marinade ingredients in a bowl. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 30 minutes.

Step 2: Prepare the Curry Paste

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and green chili (if using) and cook for another minute.

Stir in the tomato paste, coriander, cumin, turmeric, and red chili powder. Cook for 2-3 minutes, until the spices are fragrant.

Step 3: Add the Chicken

Drain the chicken from the marinade and add it to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned.

Step 4: Simmer in Coconut Milk

Add the coconut milk and water to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.

Step 5: Season and Garnish

Stir in the garam masala and simmer for 5 minutes more. Taste and adjust seasonings as needed.

Garnish with chopped cilantro and serve with lemon wedges for a burst of freshness.

Tips for the Perfect Curry

• For a richer flavor, use homemade coconut milk.
• If you don’t have green chili, you can substitute with 1/4 teaspoon of cayenne pepper.
• Adjust the amount of spice to your liking.
• Serve with steamed rice, roti, or naan bread for a complete meal.

Variations

• Chicken Chettinad: Add 1 tablespoon of Chettinad powder to the curry paste for a spicy and aromatic twist.
• Coconut Chicken Curry: Increase the amount of coconut milk to 2 cans for a creamier and more coconutty flavor.
• Vegetable Chicken Curry: Add your favorite vegetables, such as potatoes, carrots, or peas, to the curry.

Health Benefits of Chicken Curry

• Chicken is a lean protein that is rich in essential amino acids.
• Coconut milk is a good source of healthy fats and antioxidants.
• Spices like turmeric and cumin have anti-inflammatory properties.

Key Points

This Tamil Nadu-style chicken curry is a culinary delight that will tantalize your senses and leave you craving for more. With its aromatic spices, creamy coconut milk, and succulent chicken, this dish is a true testament to the richness of Indian cuisine.

Questions We Hear a Lot

Q: How can I make the curry spicier?
A: Add more green chili or cayenne pepper to the curry paste. You can also use a spicier garam masala.

Q: Can I use other types of meat in this curry?
A: Yes, you can use lamb, goat, or shrimp instead of chicken. Adjust the cooking time accordingly.

Q: How can I store leftover curry?
A: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.