Easy South Indian Chicken Curry Recipe with Coconut Milk

Last Updated on October 3, 2024 by Chef Mireille

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There are many ways of making Chicken Curry throughout India and each region makes it a little different. Some might be tomato based, while others might be enriched with yogurt, cashew paste or coconut milk. This delicious and easy South Indian Chicken Curry Recipe with Coconut Milk has its origins in the southwest Indian State of Karnataka. Infused with aromatic spices, rich coconut milk and tender green peppercorns, this will definitely become a favorite Chicken Curry Recipe.

There are three main ethnic groups in Karnataka – Coorgi, Tulu and Konkani – and all three use coconut liberally. You will be hard pressed to find a single recipe that does not use coconut in some form, whether it is coconut oil,  fresh coconut, dried coconut, coconut cream or coconut milk and some recipe will have a combination of these like this Mangalore Style Chicken Curry Recipe.

History Time 📖

Since this recipe comes from Coorgi cuisine, let’s learn a little more about this ethnic group from Southwestern India.

Coorg was the name given to them by the colonizing British, so let’s stick to the original name – Kodagu. The people who come from Kodagu are descendants of the Kodavas. The Kodavas are an indigenous ethnic community from the lush, hilly region of Kodagu.

Originally, they occupied areas of Kodagu, Mysore and Kerala. The Kodavas were ancient warriors and farmers with a deeply rooted culinary tradition that reflects their connection to the land and its bounty.

Coorgi Cuisine

Coorgi cuisine reflects their agrarian lifestyle, with ingredients sourced from the forests and fields of Coorg. The Kodavas were known for cultivating rice and coffee plantations, maintaining herd – all while carrying weapons during war time.

Rice, the staple grain, forms the backbone of much of the cuisine in rice based dishes, rice based flatbreads and even rice based desserts. These rice-based dishes are often paired with rich, spicy curries, most notably their Pandi Curry (pork curry), which is indicative of Coorgi cuisine. Local produce and spices add flavor and uniqueness to their cuisine.

Coconut, jackfruit, plantain and mango are popular. Pork, chicken and river fish are the primary proteins used. 

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Indian food is not a term used in India necause each region has their own unique cuisine so they identify by state – Punjabi Food, Gufarati Food, Kerala Food, etc. For example, North Indian cuisines include more flatbreads, while most South Indian cuisines are rice based. Unless you specifically go to a South Indian restaurant, most of the cuisine we get at Indian restaurants in the west are primarily Punjabi cuisine with a few other popular dishes like Kashmiri Rogan Josh often included.

Have you been to India yet? Is it on your Bucket List? Check out some of my Travel Posts in India, BUT I was lucky enough to be hosted by a food blogger friend and as a woman I would be remiss if I didn’t advise you to go with a group unless you have local friends. India sadly, is unsafe for solo female travelers and women in general – even if it rarely affects tourists.

If you’d like to make traditional Indian recipes part of your weekly meal planning, find my Indian Recipes here and if you specifically want to try some other Indian Curry with Chicken recipes, here are a few more to try:

Chicken Curry Recipes

• Kori Gassi Recipe
• Lucknowi Chicken Curry
• Kashmiri Chicken Masala

Specialty Ingredient Notes

This recipe does not have too many specialty ingredients, which is what makes it so easy, but there are a few that might be new to you.

• Green Peppercorns – Green Peppercorns are unripened black peppercorns and are native to India. They are usually sold in jars in a light brine. Look for them near the olives in the supermarket. This region of India is littered with pepper plantations so both green peppercorns and black peppercorns are used a lot like in this Indian Pepper Chicken Recipe.
• Kasuri Methi – Kasuri Methi is dried fenugreek, not to be confused with fenugreek seeds. It is a dried green herb. Not commonly sold in American grocery stores, look for it In Indian and Middle Eastern markets.

Expert Tips & Substitutions

• This recipe is made with skinless bone-in chicken for optimal flavor. The bones carry so much flavor! However, you can make it with boneless chicken if you prefer.
• If you cannot find green peppercorns, capers are a good substitute with a similar flavor profile.
• This version uses canned diced tomatoes, but if you use fresh tomatoes, you will want to add a little water – about 1/3 cup.
• Be sure to use canned coconut milk or freshly made coconut milk. Do not use tetra pack carton coconut milk. It is too thin and won’t yield the same results.
• Ghee can be substituted for the oil.
• Heavy cream can be substituted for the coconut milk.

To learn more about the differences between the types of coconut milk, read all about it here – Types of Coconut Milk.

Required Tools

• Coffee/ Spice Grinder
• Cast Iron Pan
• Cleaver

Now let’s see what you’ll need to make this Easy South Indian Chicken Curry Recipe with Coconut Milk.

INGREDIENTS

• vegetable oil (or any other cooking oil)
• bay leaf
• green cardamom pods
• onion
• ginger
• garlic
• canned diced tomatoes (or fresh tomatoes)
• chicken drumsticks (skinless chicken thighs or skinless chicken drumsticks can be used)
• green chillies
• dried red chillies
• coriander seeds
• dried fenugreek (Kasuri Methi)
• canned coconut milk
• green peppercorns
• fresh cilantro

How to Make South Indian Chicken Curry

• Using a coffee/spice grinder, crush the coriander seed with the dried red chillies. Set aside.

• Using a cleaver, cut the chicken into bite size pieces.
• In a deep pan, heat the oil. Add the whole spices –  bay leaves and cardamom –  into the hot oil. Fry for 1 minute.
• Add onions. Saute for a few minutes.
• Add half of the ginger and the garlic. Saute for another minute.
• Add tomatoes. Bring to a boil. Reduce to a simmer and cook for about 10 minutes. (Add extra water if using fresh tomatoes)
• Add chicken and simmer for about 20 minutes until almost done.

• Now add everything else – the ground spices, remaining ginger and garlic, coconut milk and green peppercorns.
• Simmer for another 5-10 minutes until curry sauce thickens and color changes..
• Add chopped cilantro and stir to combine.

Serve with Basmati rice and spoon the delicious curry sauce over the chicken and rice.

Leftovers

• Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. 
• If you want to freeze it for later, let it cool completely at room temperature. Then place in an airtight container or vacuum seal it in plastic bags for later enjoyment.

This Indian Coconut Chicken Curry filled with warm spices and unique flavor with the tang of the green peppercorns is going to be a hit with your whole family! This is one of the most flavorful chicken curries you will ever have.

Make it a Meal

• Sure you can serve it with plain rice, but it will be even better with Lemon Rice
• Breadfruit Palya
• Beveca for dessert

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