South indian chicken curry

Chicken second courses Indian cuisine

This recipe hailing from Chef Senthil, whom I've had the pleasure of cooking with at the Gourmandise in Santa Monica, is as authentic as Indian curry gets. It encourages the use of whole spices because that is one of the trademark ways of getting an authentic flavor in Indian dishes. It is still okay to use ground spice powders as stated in the recipe, but I highly recommend using as many whole spices as possible. Much easier to make than expected and I hope you enjoy!