Authentic South Indian 3-Border Chicken Curry Recipe
45 minutes
1035 reads
About Authentic South Indian 3-Border Chicken Curry Recipe
Embark on a culinary journey to the heart of South India with this authentic 3-Border Chicken Curry recipe. Inspired by the rich culinary traditions of Tamil Nadu and Kerala, this dish boasts a unique blend of bold spices and fresh ingredients, creating a symphony of flavors in every bite. Tender country chicken is slow-cooked to perfection in a fragrant sauce of shallots, tomatoes, and a carefully curated spice blend.
The secret to this exceptional curry lies in its harmonious balance of rustic spices and local ingredients. From the warmth of turmeric to the subtle heat of chilies, each element contributes to the complex and unforgettable taste. This recipe offers a true taste of South India, perfect for a memorable weeknight dinner or special occasion.
This recipe is designed for ease and deliciousness. Even novice cooks can easily master this authentic and deeply satisfying South Indian classic. Prepare to be transported to the vibrant spice markets of Southern India with each and every spoonful!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Chicken and Aromatics
- 2 lb Country Chicken cut into 1-inch pieces
- 1 cup Shallots finely chopped
- 1 cup Tomato Paste
Spice Paste
- 1 tsp Turmeric Powder haldi
- 1.5 tsp Salt or to taste
- 1 tbsp Ginger Paste
- 2 tbsp Garlic Paste
- 1/2 cup Coconut freshly grated
- 4 Chili adjust to taste, dried, red
- 1 tbsp Curry Leaves fresh
- 2 tbsp Poppy Seeds
- 1 tsp Fennel Seeds saunf
- 1 stick Cinnamon
- 2 tbsp Coriander Seeds
- 1/4 cup Cashews raw, unsalted
Tempering Ingredients
- 1/4 cup Coconut Oil
- 1 tbsp Mushrooms black, dried, kalpasi, optional
- 1 sprig Curry Leaves fresh
- 1 Star Anise
- 1 tsp Peppercorns whole, black
- 2 cup Water or as needed
Instructions
Prepare the Spice Paste
- Combine coconut, dried red chilies, curry leaves, poppy seeds, fennel seeds, cinnamon, coriander seeds, and cashews in a food processor. Process until a smooth paste forms.
Marinate the Chicken
- In a large bowl, combine the chicken pieces with the prepared spice paste, turmeric powder, and salt. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes (longer is better).
Sauté Aromatics
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped shallots and sauté until golden brown. Stir in the tomato paste, ginger paste, and garlic paste. Cook for 2-3 minutes, stirring frequently.
Cook the Chicken
- Add the marinated chicken to the pot and stir to combine. Cook for 5 minutes, then pour in enough water to almost cover the chicken. Bring to a simmer, then reduce heat to low, cover, and cook until the chicken is tender (about 30-40 minutes).
Prepare the Tempering
- In a small pan, heat the remaining coconut oil. Add the dried black mushrooms (kalpasi), curry leaves, star anise, and black peppercorns. Sauté for about 30 seconds, until fragrant.
Finish the Curry
- Once the chicken is cooked, carefully pour the tempering over the curry. Stir gently to combine. Taste and adjust seasoning as needed. Serve hot with rice or naan bread.
Recipe Notes
Expert Tips for the Best 3-Border Chicken Curry:
- For a richer flavor, use bone-in country chicken. The bones will add depth to the curry.
- If you don't have fresh curry leaves, you can substitute with 1 teaspoon of dried curry leaves.
- Adjust the amount of dried red chilies according to your spice preference. Start with less and add more if needed.
- Allow the curry to simmer for a longer period for deeper flavors. The flavors will meld beautifully over time.
Recipe Video
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Recipe Nutrition
Calories: 70kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 428mgFiber: 1gSugar: 1g
Chef Raj Mohan
Articles: 4
4 Comments
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Such a great recipe! Can’t wait to try it.
This looks incredible! Thank you.
So delicious! Excited to make it.
This looks so inviting! I’m eager to try it.