South Indian Garlic Chilli Chicken Curry (Indian Takeaway Style)

A modern Indian takeaway classic, this South Indian garlic chilli chicken curry recipe produces a spicy and aromatic curry packed full of flavour.

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For those who prefer their curry on the milder side, this classic Indian takeaway style traditional chicken curry ticks all the boxes. This recipe uses Indian restaurant style curry broth, as well as a combination of garlic ginger paste, tomato puree, dried fenugreek leaves and fresh coriander. The resulting curry sauce is full of flavour but not too hot. If you’ve ever ordered a tandoori or ‘mixed grill’ dish from your local Indian takeaway, this is the kind of sauce you might typically get bundled with it as standard.

Ingredients For South Indian Garlic Chilli Chicken Curry

This takeaway style South Indian garlic chilli chicken curry recipe takes just a few minutes to put together using restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many restaurants, it serves as a building block to curry sauces and makes it possible to cook dishes in just a few minutes. In this case, the broth is cooked out with other ingredients including onions, peppers and green chillies, as well as garlic ginger paste, tomato puree, dried fenugreek leaves and fresh coriander leaves to make a deliciously hot and spicy sauce. With deliciously tender chicken for curry dishes already cooked, you can serve up your favourite Indian takeaway style curry in just a few minutes!

• Fresh Green Chillies
• Sea Salt
• Vegetable Oil
• Onion
• Red Pepper
• Green Pepper
• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Mild Red Chilli Powder
• Beetroot Powder
• Dried Fenugreek Leaves (Methi)
• Fresh Coriander Leaves
• Cooked Chicken
• Single Cream
• Ground Almonds
• Cashew Butter
• Salted Butter
• Garlic Powder
• Garam Masala
• Spring Onion

How To Make South Indian Garlic Chilli Chicken Curry

Making this South Indian garlic chilli chicken curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, green chillies are pounded to a paste. Then, onions and peppers are fried before a small amount of curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, chilli powder, dried fenugreek leaves and sea salt. More curry broth is added, along with cooked chicken, cream, almonds, cashew butter, garlic and more to create a curry sauce packed full of intense flavours.

Step 1: Make Chilli Paste

In a pestle and mortar, add 3 fresh green finger chillies (seeds & pith removed for milder heat, left in for more heat), thinly sliced and pinch sea salt. Pound to a paste (be careful and look the other way to avoid any chilli cplashback!). Add 1 teaspoon vegetable oil, mix and set aside.

Step 2: Begin Curry

Heat 2 teaspoons vegetable oil in a frying pan or curry pan over medium heat. Add 1 small onion, finely chopped, 1/2 red pepper, finely chopped and 1/2 green pepper, finely chopped and stir-fry for 2 minutes. Add 80 millillitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1/4 teaspoon beetroot powder, 1 teaspoon dried fenugreek leaves (methi) and 1 small handful fresh coriander leaves, finely chopped. Bring to the boil, then add 1 portion cooked chicken for curry dishes and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.

Step 3: Simmer Curry

Add the remaining 80 millilitres curry broth, 50 millilitres single cream, 1 teaspoon ground almonds, 1 teaspoon cashew butter, 1 teaspoon salted butter and 1/4 teaspoon garlic powder. Mix well and simmer for 2 minutes until the South Indian garlic chilli curry sauce is medium thick and bubbling hot.

Step 4: Serve

Transfer the South Indian garlic chilli chicken curry to a serving bowl. Garnish with pinch garam masala, 1 teaspoon single cream, small pinch fresh coriander leaves, finely chopped, 1 fresh green finger chilli, sliced and 1/2 spring onion, sliced. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style South Indian Garlic Chilli Chicken Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked chicken.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the South Indian garlic chilli curry sauce becomes thick too quickly (or if you like more curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the curry sauce is simmering.

I hope you’ll try this Indian takeaway style South Indian garlic chilli chicken curry recipe. If you do, let me know in the comments how it went!

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South Indian Garlic Chilli Chicken Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use chicken tikka to make South Indian garlic chilli chicken curry instead?
You can definitely use cooked chicken tikka pieces in this recipe to make a takeaway style South Indian garlic chilli chicken tikka curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with South Indian garlic chilli chicken curry?
This hot and flavour packed curry is delicious with pilau rice and plain chapati.

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Do you like this Indian takeaway style South Indian garlic chilli chicken curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make vegetable pakora, paneer cheese, madras curry, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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