Spice Goddess

Spice Goddess

Chicken South Indian Style

  • prep time10 min
  • total time 30 min
  • serves 4

This creamy chicken dish by Bal Arneson will transport your taste buds all the way to India.

62 Ratings
Directions for: Chicken South Indian Style


2 Tbsp grapeseed oil (30 ml)

2 Tbsp chopped garlic (30 ml)

2 heaping tablespoons of chopped ginger (30 ml)

1 medium red onion, chopped

1 Tbsp Sambar powder (15 ml)

¼ cup dried curry leaves (50 ml)

1 Tbsp brown mustard seeds (15 ml)

1 tsp turmeric (5 ml)

1 tsp asafoetida (5 ml)

1 tsp red chili powder (5ml)

2 skinless, boneless chicken breasts cut into cubes

1 tomato, chopped

pinch of salt

1 cup coconut milk (250 ml)

½ cup water (125 ml)

a few sprigs of cilantro


1. Place oil in a large skillet over medium-high heat and then add garlic, ginger and onion. Cook for 3 to 4 minutes, until onions are soft and golden. Add the spices to the pan and turn heat down to medium and cook for 1 minute. Stir in the chicken and cook for 3 minutes, stirring constantly. Add the tomatoes, salt, coconut milk and water and cook until chicken is done, about 8 minutes. Stir in cilantro sprigs.

See more: Indian, Chicken, Main, Fall, Winter


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