House Chicken Curry
- 10m Prep Time
- 1h 0mCook Time
- 1h 10mReady In
A South Indian-style chicken curry with curry leaves and mustard seeds, simmered in a creamy coconut sauce. This recipe from the Mowgli restaurant chain serves 4–6.
Ingredients
- 80 ml vegetable oil
- 7.39 ml black mustard seeds
- 2 large white onions finely diced
- 7.5 fresh root ginger peeled and grated
- 6 clove garlic grated
- 5 fresh curry leaves
- 4 green cardamom pods
- 500 g boneless, skinless chicken breasts chopped into 5cm cubes
- 29.6 ml ground almonds
- 100 g creamed coconut
- 200 ml coconut milk
- 1.23 ml ground turmeric
- 1.23 ml chilli powder
- 22.2 ml garam masala
- 22.2 ml ground coriander
- 9.86 ml salt
- 4.93 ml caster sugar
- 2 green chillies deseeded and finely sliced
- 200 g plain yogurt
- 0.5 bunch fresh coriander stalks and leaves roughly chopped
Nutrition (per serving, estimated)
Estimated based off 12 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 374 mg
- Iron: 5.16 mg
- Magnesium: 112 mg
- Phosphorus: 588 mg
- Potassium: 1302 mg
- Zinc: 3.65 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 80 ml vegetable oil
- 7.39 ml black mustard seeds
- 5 fresh curry leaves
- 4 green cardamom pods
- 29.6 ml ground almonds
- 100 g creamed coconut
- 200 ml coconut milk
- 1.23 ml ground turmeric
- 1.23 ml chilli powder
- 22.2 ml garam masala
- 22.2 ml ground coriander
- 9.86 ml salt
- 4.93 ml caster sugar
- 200 g plain yogurt
Prepare
- 2 large white onions, finely diced
- 7.5 fresh root ginger, peeled and grated
- Grate 6 clove garlic
- 500 g boneless, skinless chicken breasts, chopped into 5cm cubes
- 2 green chillies, deseeded and finely sliced
- 0.5 bunch fresh coriander, stalks and leaves roughly chopped
Let's Cook
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Step 1.
Heat the vegetable oil in a large heavy pan over medium-high heat. When hot, add the black mustard seeds and fry until they fizz and pop, about 30 seconds. Then add the finely diced white onions, grated ginger, and grated garlic. Fry for 6 minutes, stirring frequently, until the onions have softened and turned golden brown.
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Step 2.
Add the fresh curry leaves, green cardamom pods, and chicken pieces to the pan. Fry for 3–5 minutes, stirring often, until the chicken is fully coated in the spices and browned all over.
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Step 3.
Reduce the heat to low. Add the ground almonds, creamed coconut, coconut milk, 100ml (scant 1/2 cup) water, ground turmeric, chilli powder, garam masala, ground coriander, salt, and sugar. Stir well to combine. Cover the pan and cook for 45–50 minutes, stirring occasionally, until the chicken is cooked through and tender.
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Step 4.
Once the chicken is cooked, add the deseeded and finely sliced green chillies and the plain yogurt. Stir everything together thoroughly. If the curry seems too thick, loosen with a little more water. Just before serving, stir through the roughly chopped fresh coriander (cilantro).