South Indian Chicken Curry Recipe

South Indian Chicken Curry Recipe. A delightful South Indian formula, South Indian Chicken Curry Recipe is an ideal principle dish formula for events like suppers and gatherings. Made with chicken, curry leaves, coconut milk and tamarind glue, this chicken curry formula is brimming with fragrant flavors. It is best presented with hot rice for lunch or supper.

In the event that you are facilitating a family get-together and don’t have the foggiest idea what to prepare for supper/lunch, then, at that point, this chicken curry ought to be your go-to formula. The kind of tamarind and coconut go well together and when matched with steamed rice and papad, it is out and out an alternate culinary encounter. Tamarind adds a quite tart flavor to the dish.

Fixings to make South Indian Chicken Curry Recipe

200 gm cleaved chicken
90 ml coconut milk
1/2 teaspoon ginger glue
1 finely hacked red stew
3 squeezes coriander powder
1/2 tablespoon refined oil
5 curry leaves
1 teaspoon tamarind glue
1 cut onion
1/2 teaspoon garlic glue
2 squeezes powdered turmeric
1/4 teaspoon sugar
1 split cinnamon stick
1 teaspoon salt

South Indian Chicken Curry Recipe

The most effective method to make South Indian Chicken Curry Recipe

Stage 1

Heat oil in a skillet over medium fire. Fry the curry leaves and cinnamon stick for 45 to 60 seconds. Add the onions and saute them till they become marginally pinkish in shade. Then, at that point, add the ginger-garlic glue, red chillies, turmeric powder, coriander powder, sugar and salt. Mix well this multitude of fixings.

Stage 2

One done, add the chicken pieces and mix once more. Cook briefly and add the tamarind glue. Mix by and by until uniformly blended. Pour the coconut milk and cover the dish with a top. Cook for 10 to 15 minutes.

Stage 3

Eliminate when the chicken is cooked appropriately and the curry has become brilliant and thickened a little. Dispose of the cinnamon stick and serve the chicken curry with steamed rice. The kind of tamarind and coconut go well together and when matched with steamed rice and papad, it is by and large an alternate culinary encounter.

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