Everyday South Indian Chicken Curry

This is that Quintessential South Indian chicken curry that you would want to eat on a calm quiet day with a side of freshly made dosas or a bowl of steaming rice..just sitting with your family and enjoying simple food. I usually make a big pot of this and serve it for next three meals- First with plain boiled rice and papad ,then in the morning for breakfast with freshly made homemade dosas and then the leftover with some khichadi or bisibela bhath.My husband and now my son, looove this recipe!

The last time I made this curry, my son, a whole of 20 months old, sat on his father’s lap and ate the chicken while making faces because of the spices but didn’t stop eating it. I can totally imagine this will be my “family” recipe.Something my son, Vansh, will grow up eating and crave when he is away from home.This would be the “Maa ka Khana” he will miss when he doesn’t get homecooked food.

Elements of this Everyday South Indian Chicken Curry

The chicken is flavoured with a blend of warm spices where cinnamon and star anise are the main heroes.The curry is thickened with ground, roasted fresh coconut scrapings and khas khas(poppy seeds).This, rather than the onions and tomatoes make for the bulk of gravy and sauce. The acid used is tamarind- although lime juice and Kokum will also work very well.The curry leaves add the umami and savoryness to the curry- making it wholly South Indian with it’s use.