Southern Indian Curry Recipe

(33 ratings)

Southern Indian chicken curry-christmas recipe ideas-curry recipes-woman and home
Preparation Time35 mins
Cooking Time1 hours 5 mins
Total Time1 hours 40 mins


  • 4 tbsp sunflower oil
  • 2 tbsp dried chilli flakes
  • 4 tsp coriander seeds, crushed
  • 5 cardamom pods, shell discarded and seeds crushed
  • 1/2 tsp fenugreek, crushed
  • 1cm (


  • in) piece cinnamon, crushed
  • 1tsp ground cumin
  • 2tsp turmeric
  • 4 garlic cloves, crushed
  • 5cm (2in) piece fresh root ginger, grated
  • 18 boneless, skinless chicken thighs, halved
  • 2 onions, peeled and chopped
  • 2 x 400g cans coconut milk
  • 2tbsp tamarind paste
  • good hanful curry leaves


  1. Heat half the oil in a large sauté pan and add the spices over a medium heat. Stir well for a few minutes, then add the garlic and ginger, stir again for a minute and then take off the heat. Set aside.

  2. In a separate pan, heat the remaining oil and brown the chicken on all sides, in batches. Add to the spice mix in the sauté pan as you go. Gently cook the onions for 5 minutes and add to the chicken. Pour in the coconut milk, tamarind and curry leaves. Bring to the boil, then simmer slowly for 1 hour.

Top Tip for making Southern Indian Curry

This dish would also work well with prawns or salmon, but make the sauce fully first, as the fish cooks quickly. It freezes well too!

Jane Curran
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.