Chicken Curry – South India

Chicken thighs curry, also known as Chicken Masala, is a flavourful and aromatic curry commonly prepared in South India. There are many different variations but this coconut and tomato sauce is hugely popular. Southern Indian food has a vibrant and diverse culinary tradition, known for its bold flavours, generous use of spices, and unique cooking techniques. Unlike North Indian cuisine, which often features creamy curries and wheat-based bread, Southern Indian food emphasizes rice, lentils, coconut, and tamarind. This recipe involves several steps which can be daunting for some, but once you have mastered the technique, it can be prepared in no time. The result is a tangy, creamy, yet spicy tender chicken, with a generous sauce you dunk a good naan bread in.

INGREDIENTS
Serve 4
6 Chicken Thighs with the skin and bone in
1 Teaspoon Turmeric

For the SPICE MASALA
1 Tablespoon Cumin Seeds
1 Tablespoon Coriander Seeds
2 Teaspoons Fennel Seeds
1 Cinnamon Stick (2.5 cm / 1 Inch)
1 Tablespoon Black Peppercorns

For the CURRY
4 Cloves Garlic – smashed
1 Piece of Ginger (5cm/2inches) roughly chopped
2 Onions, roughly chopped
200 Gr. Chopped tomatoes / Small can of tomatoes (About 7 ounces)|
2 Teaspoons mustard seeds
20 Fresh / Frozen curry leaves
1 Tablespoon Kashmiri chilli powder
1 Small bunch coriander finely chopped
1 400ml (14 Oz) tinned thick coconut milK
Salt to taste.

PREPARATION
Mix the chicken thighs with turmeric in a small plastic bag until evenly coated.
Place the cumin, coriander seeds, fennel seeds, cinnamon stick and peppercorns in a frying pan and toast over medium heat until warm to the touch and fragrant. Using a spice grinder or pestle and mortar, grind all of these spices into a fine powder.
Place the garlic and ginger in a small food processor and blend with a little water into a paste. Set aside.
Now blend the onion and tomato together to form another smooth paste.
Heat oil in a large pan or work over a medium heat. When hot, add the mustard seeds. When the seeds being to crackle, toss in the curry leaves.
Let these sizzle for about 30 seconds and then stir in the garlic – ginger paste. Stir in the ground spices you prepared and Kashmiri chilli powder and continue cooking for another minue.
Fry, stirring continuously for about 30 seconds and then pour in the onion/paste mixture. Fry this mixture stirring constantly, until it becomes slightly darker. Add the chicken thighs and stir them so they are fully coated with the masale ingredients.
Now add the coconut milk. Bring to a gentle simmer and cover the pan. Reduce the heat to medium and cook for 20 minutes or so.
Remove the lid and continue simmering to thicken the sauce.
Check for seasoning and add salt to taste. Garnish with coriander leaves and serve with a rice of choice.