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South Indian chicken curry

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Chef Brett McGregor's quick and easy South Indian chicken curry will blow your mind! Check out the recipe here - with a little help from Olivado.

South Indian Coconut Chicken Curry


4 Tbsp Extra Virgin Avocado oil, divided measure
2 small Onions, finely chopped
4 tomatoes, roughly chopped
4cm / 1.5in knob ginger, grated
2 garlic cloves, chopped
2 green chillies
1 Tbsp Coriander Seeds
1 tsp Cumin Seeds
½ tsp Turmeric
20 curry leaves, plus a few extra for garnish.
1 cup coconut milk
700g / 1.5lbs chicken thighs, deboned and skin removed, chopped into 2cm / 0.7in cubes
¼ tsp fenugreek, ground with Mortar & Pestle
Juice of ½ lemon


1. Blend onions & tomatoes. Bash the ginger, garlic and chillies to a paste in a mortar & pestle. Toast coriander seeds and cumin seeds in a dry fry pan over med heat until fragrant. Grind in mortar & pestle.

2. In a large saucepan over med heat, add ½ the oil. When hot add tomato onion mixture and fry for 5 minutes. Add ginger, garlic, chilli mixture and fry for another 2 mins.

3. Add coriander/cumin mixture, turmeric and curry leaves fry for another 2 mins. Add coconut milk and chicken. Cook until chicken is cooked through (7 mins). Add lemon and fenugreek then season with salt to taste.

4. Meanwhile, using a small fry pan add the remaining oil, when hot add the remaining curry leaves and cook for 30s-1 minute to crisp. Drain onto a paper towel.

Garnish with fried curry leaves.

Nutrition Facts

Servings 0

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