South Indian-Style Chicken Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	4%	47%
fat	5%	3%
aromatics	20%	17%
acid	1%	0%
salt	1%	1%
vegetables and beans	78%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

19 g	3 tablespoons coriander seeds
	2 teaspoon black peppercorns
	1/4 teaspoon fenugreek seeds
82 g	6 tablespoons ghee (or any vegetable cooking oil)
4 g	1 teaspoon black mustard seeds
	2-inch stick cinnamon
1588 g	3 1/2 pounds chicken (skinless, bone-in, cut into small pieces)
300 g	2 medium onions (thinly sliced)
14 g	4-5 cloves garlic (cut into slivers)
	Optional: 1 teaspoon ginger (finely grated)
1 g	1/2 teaspoon turmeric powder (divided)
1233 g	3 medium tomatoes (chopped)
3 g	1 teaspoon red chili powder
9 g	1 1/2 teaspoon salt
15 g	1 tablespoon lemon juice
	1 400 ml can coconut milk
59 g	1/4 cup of water
38 g	2-3 green chilies (fresh, split in half lengthwise)

Method: 18 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe is divine! Seriously one of the tastiest curries I've ever had. I added the chicken back in between steps 12 and 13. I also used about 250g of tinned diced tomatoes instead of fresh. And I don't like heat so instead of chilli powder I used a fresh ” — a cook

“When you say fresh green chili which specific chili are you referring to? If you are speaking of Hatch green chilis they are not in my area except in cans and there are 100 different green peppers so I have to ask.” — a cook