South Coast Chicken Curry

Along the south coast of India, coconut trees grow in abundance. Inspired by this, I’m naming this dish South Coast Chicken Curry, as it is made with rich, thick coconut milk. You can prepare this curry using coconut oil for an authentic coastal flavor, or ghee (clarified butter) if you prefer a deeper, more aromatic taste.

Ingredients needed:

Chicken - 1 lb, cut into pieces

Onion - 2 medium sized or half a pound, finely chopped

Ginger - 1 inch piece, peel the skin and finely chopped (roughly 1 1/2 tsp minced)

Garlic - 2 medium sized cloves, finely chopped (roughly 1 1/2 tsp minced)

Green chillies - 4, slit and deseeded

Coconut milk - 1 cup thick milk and and 1/2 cup 2nd milk

Potatoes - 1 small, peeled and diced

Curry leaves - 1 sprig

Ghee - 2 tbsp

Turmeric powder - 1/2 tsp

Garam Masala powder - 1 tsp (homemade masala powder)

Salt - as per taste

Cumin Seeds - 1 1/2 tbsp

Preparation Method:

In a thick-bottomed pan, heat the ghee. Add the onions and fry until they turn light brown.
Meanwhile, grind the cumin seeds, chopped garlic, turmeric, and garam masala into a smooth paste, adding about 1 tablespoon of water.
Add this paste to the fried onions and sauté for 2–3 minutes, until aromatic.
Add the ginger, green chillies, curry leaves, and salt. Sauté for another minute.
Add the chicken pieces and mix well until the chicken is well-coated with the masala and sauté until they are lightly browned.
Pour in the 2nd coconut milk, cover and simmer gently until the chicken is half cooked.
Add the diced potatoes and continue cooking until both the chicken and potatoes are soft and tender. Finally pour the thick coconut milk and let it come to a boil and switch off the stove.

Serve hot with steamed white rice, or as a delicious side dish for chapathi, idli, dosa, or idiyappam.

It truly tastes heavenly when enjoyed hot—enjoy! ✨
Notes :

* You can slow cook in an earthen pot if you have one.

* You can use coconut oil instead of ghee for a coastal flavor.

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