South Indian Chicken Curry: Make the Takeout
Some Indian food—think puffy naan, true tandoori chicken, and whisper-thin veggie-filled dosas—may be better left to the pros. It takes a deft hand and often a special oven to create these masterpieces of Indian cuisine.
But when you have a taste for a gently (or not so gently) spiced curry, forget the takeout menu and make it at home.
Take this South Indian Chicken Curry. The flavors of South India reflect the tropics, with coconut milk being a prominent ingredient. Blended with chicken thighs, potatoes, and spices like coriander, cumin, and cardamom, it creates a creamy-spicy sauce, made bright with fresh cilantro leaves.
If you hesitate to make Indian food at home because you don’t want to stock your pantry with all of those spices, don’t. You can easily substitute a store-bought garam masala or curry powder for the blend called for in this recipe. (A good mail-order source for spices and all-things-Indian-cooking is Kalustyan’s.) Or if you want to have a mix on hand, and make it yourself, try this recipe for garam masala.
Served over basmati rice, this fragrant curry will bring the flavors of Kerala into your kitchen, and may just start a whole new “Indian Night” trend.
Now that you’ve conquered chicken curry, try these other recipes for Indian food: