South Indian style boneless chicken curry recipe











This is one of a traditional curry recipe prepared with boneless chicken pieces. This is a simple chicken curry which is a good combination with roti’s/parathas or pulkas. It is a quick and easy to make south Indian recipe which can be served as a side dish or as an appetizer. Do try and enjoy :)

Preparation time – 15 min

Cooking time – 10 min

Serves – 4

Ingredients –


Bone less chicken – 1 kg cut into small cubes

Onion – 3 no’s chopped

Green chilies – 3 no’s

Ginger garlic paste – 1 1/2 tbs

Turmeric powder – 1/2 tsp

Coriander powder – 2 1/2 tbs

Chilly powder – 1 1/2 tbs

Coconut – 1/4 cup or 2 tbs  grounded into smooth paste by adding water

Salt to taste

Oil to fry

Method –

To make or to prepare south Indian style boneless chicken curry –

Wash and rinse chicken pieces under running water, drain the water in it, cut them into small pieces/cubes and keep ready. Grind coconut into smooth paste by adding little water and keep ready.


Heat oil in a pan when it is hot, add green chilies and chopped onions saute in oil until onion turns to translucent


Add ginger garlic paste and fry until the raw smell evaporates from it.


Then add chicken pieces into it, stir fry until the water in the chicken evaporates fully.


Ensure the water is absorbed in the chicken fully, then add coriander powder, chilli powder, turmeric and salt to taste.


Combine altogether stir fry until you get a fresh aroma. Add 1/2 cup of water and cook in a medium flame, close the lid


Ensure the chicken is done(check) if it is done add grounded coconut into it and combine with the curry, cook  it for 5 min until the curry becomes dry ( the water in the curry must absorb by the chicken fully.) if the chicken is not cooked sprinkle some more water and cook until it is done.


When the oil in the curry leaves the sides of the pan, (ensure the water in completely absorbed) switch off the flame.


Transfer the dish to a serving dish and enjoy as an appetizer or as a side dish for roti or for rice dishes.


Quick, easy and yummy in every byte.

Notes –

Avoid to pressure cook, better to prepare this recipe in a kadai or a heavy bottomed pan, as bone less chicken gets hard when it is pressure cooked and also bone less chicken takes less time cook.

This is a traditional chicken curry recipe in which coriander, turmeric and chilly powder is added in preparation.

Very less quantity of grounded coconut paste is add to prepare this curry which gives a rich and perfect taste to the curry.

I have taken tender chicken to prepare this recipe.


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