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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Peppery South Indian Chicken Curry

Milagu Kozhi Curry

(43 reviews)
"

This curry reminds me of the spicy warmth of my grandmother's kitchen in Kerala, where the aroma of freshly ground pepper filled the air. Serve it with rice to soak up every drop of the flavorful sauce.

"
Peppery South Indian Chicken Curry
Prep time:20 mins
Cook time:40 mins
Total time:1 hr

Protein

26g

Carbs

10g

Fat

28g

Calories

380 kcal

Servings:
4
Gluten Free

Ingredients

boneless chicken thighs1.50 lbs
(cut into bite-sized pieces)
yellow onions2 medium
(finely chopped)
tomatoes2 medium
(pureed)
fresh ginger1 tbsp
(grated)
garlic4 cloves
(minced)
green chili1
(slit)
coconut milk1 cup
(full-fat)
curry leaves10 leaves
(fresh)
oil3 tbsp
(coconut oil preferred)
saltto taste
water0.50 cup
(as needed)
fresh cilantrofor garnish
(chopped)

Spices

black peppercorns2 tsp
(freshly ground)
coriander powder1 tbsp
turmeric powder0.50 tsp

Directions

Prepare the Spice Base

  1. Heat oil in a large, heavy-bottomed pan over medium heat.
  2. Add curry leaves and let them sizzle for a few seconds until aromatic.
  3. Add onions and sauté until they turn golden brown, about 10 minutes.
  4. Stir in ginger, garlic, and green chili; cook for 2 minutes until fragrant.

Cook the Chicken

  1. Add the chicken pieces to the pan and sauté until they are no longer pink, about 5 minutes.
  2. Mix in coriander powder, turmeric, and salt. Stir well to coat the chicken with spices.
  3. Pour in the tomato puree and cook until the oil begins to separate from the mixture, about 5–7 minutes.
Chef's tip: Cooking the tomato until the oil separates enhances the depth of flavor.

Add Coconut Milk and Simmer

  1. Stir in the coconut milk and add water to achieve desired consistency.
  2. Add freshly ground black pepper and mix well.
  3. Cover and simmer the curry on low heat for 15–20 minutes until the chicken is tender and cooked through.
Chef's tip: Add more water if you prefer a thinner curry, but ensure it simmers long enough to meld the flavors.

Finish and Serve

  1. Taste and adjust seasoning if necessary.
  2. Garnish with fresh cilantro and serve hot with steamed rice or flatbreads.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.