EL Iberico

Kuala Lumpur

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  • Oxana Zhiber

South Indian Curry

Updated: Jun 20


 - 600 g of chicken fillet

 - 6 tomatoes

 - 6 tbsp veg. oils

 - 2 onion

 - 6  garlic

 - 1/2 ginger

 - 2 chili peppers

 - 1 tbsp coriander seeds

 - 3 tbsp  paprika 

 - 1 tbsp  turmeric

 - 1.5 tbsp mustard seeds

 - 0.5 tbsp  fenugreek seeds

 - a handful of curry leaves

 - 400 ml coconut milk

 - 1 glass of water

 - salt


  1. Grind tomatoes, ginger, chili peppers in a blender.

  2. Heat the oil in a frying pan, add ground coriander, paprika, turmeric, mustard and fenugreek seeds, as well as curry leaves.  Add onion and garlic to the spices, and fry for 2 minutes.  Pour the tomato mixture into the pan and simmer over the low heat for another 2 minutes. Pour a glass of water into the pan, add salt to taste, bring the mixture to boil and leave to simmer under the lid for 15 minutes.

  3. Chop the chicken fillet and fry it over high heat in another pan.  Add the chicken fillet and the coconut milk into the prepared curry sauce.  Stir and simmer under the lid for another 5 minutes.


South Indian Curry

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