South Indian Chicken Curry

July 6, 2017

My husband Manny is from Hyderabad, India. When my mother-in-love Dora, who I call Amma (which means “mom” in Telugu), was visiting us, I asked her to teach me how to cook an Indian dish her son will enjoy. And that recipe was her south Indian chicken curry. To me this is the most easiest & simplest way to make chicken curry.


2 packages of Chicken breasts

4 to 5 Red Onions (Small/medium)

Extra Virgin Olive Oil

3 heaping Tablespoons of Ginger Garlic Paste

Salt to taste

1 ½ to 2 Teaspoons of Turmeric Powder

1/2 to 1 Tablespoon of Karam (Indian chili powder)

1 Bottle of water

2 Tomatoes chopped

2 to 3 generous pinches of Garam Masala

I use 2 packs of chicken breasts, and cut them into bite size pieces.

In my food processor I finely chop up my red onions.

Using a deep pot, put ½ cup of extra virgin olive oil and heat it up over medium/high heat. Fry the onions until they start to brown.

Add the chicken and mix.

Then add the ginger garlic paste and stir.

Add some salt, turmeric powder, and karam (Indian chili powder).

Note: You can purchase Karam/Indian chili powder at a local Indian grocery store.

If you like your curry to be spicy you can add more karam after the chicken has finished cooking. I like my curry mild. Once those ingredients are in, stir and mix evenly.

Then add 1 bottle of water.

Cover pot with a lid, reduce heat to medium/low, and let it cook for 25 minutes or until chicken is cooked.

Chop 2 tomatoes and add.

Stir tomatoes in and let it cook for another 5 to 10 minutes.

Then add 2 or 3 generous pinches of garam masala and stir.

Turn the heat off and serve with basmati rice and Indian roti.

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