South Indian Style Chicken Curry with Shallots

June 24, 2016

  • Yields: 4


3 Green finger chillies, roughly chopped

1/2 tsp Turmeric

1/2 tsp Ground coriander

1/4 tsp Ground cinnamon

2 tsp Root ginger, peeled and finely grated

4 Garlic cloves, roughly chopped

1/2 tsp Salt

10 Shallots, topped, tailed and cut in half

4 tbsp Sunflower or groundnut oil

6-10 Curry leaves

2-4 Cloves

500 g Boneless and skinless chicken breasts, cut into 4cm piece

200 ml Coconut milk

Plain basmati rice, to serve


1In a blender or with a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp cold water to make a coarse to medium paste.

2In a bowl combine the chicken and the spice paste so all the chicken pieces are coated, allow to marinade for 20 minutes or longer if possible.

3Heat the remaining oil in a heavy-based pan.

4Add the curry leaves and cloves and fry for a minute.

5Then add the chicken and fry for 5 minutes until the spices become fragrant (leave the remaining paste in the bowl for later).

6Tip in the remaining shallots and continue frying for 10-12 minutes until they are lightly brown on the outside.

7Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.

8Pour over the chicken and mix well.

9Simmer for 5-7 minutes until the chicken is cooked.

10Serve hot with plain basmati rice.


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