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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the chopped onions and sauté until golden brown.

Step 4

Add the slit green chilies, curry leaves, and ginger-garlic paste. Cook for 2-3 minutes until the raw smell disappears.

Step 5

Add the chopped tomatoes and cook until they become soft and mushy.

Step 6

Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.

Step 7

Add the chicken pieces and sauté for 5-6 minutes until the spices coat the chicken and it starts to release its juices.

Step 8

Add the ground coconut paste and mix well. Cook for 2 minutes.

Step 9

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.

Step 10

Stir in the garam masala powder and cook for another 2 minutes.

Step 11

Garnish the curry with freshly chopped coriander leaves and serve hot with steamed rice or flatbreads.

Nutrition Facts

Serving size	(2363.8g)

Amount per serving	% Daily Value*
Calories	3074.6

Total Fat 209.9g	0%
Saturated Fat 90.0g	0%
Polyunsaturated Fat 0g
Cholesterol 800mg	0%
Sodium 3169.8mg	0%
Total Carbohydrate 98.0g	0%
Dietary Fiber 34.6g	0%
Total Sugars 27.6g
Protein 197.7g	0%

Vitamin D 50IU	0%
Calcium 853.5mg	0%
Iron 27.1mg	0%
Potassium 5264.1mg	0%

*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.

Source of Calories

Fat: 61.5%

Protein: 25.7%

Carbs: 12.8%