About Our South Indian Chicken Curry
We build the curry from scratch. Whole spices are dry-roasted and ground before cooking, shallots and ginger-garlic are browned patiently, and curry leaves go in twice – once in the tempering and once at the finish – so their fragrance stays bright in the final dish.
Coconut, tomatoes and a measured amount of red chili give the gravy its body and colour, while the chicken cooks on the bone so the sauce takes on real depth. The result is a curry that tastes regional rather than generic: closer to what you would be served in a home in Kerala or Tamil Nadu than to a standard restaurant curry.
What Makes Our South Indian Chicken Curry Special
- Spices dry-roasted and ground in house for each batch
- Bone-in chicken simmered slowly for a fuller flavoured gravy
- Curry leaves, shallots and coconut in the traditional proportions
- Medium heat that can be enjoyed by most palates
- Excellent with steamed rice, dosa or appam-style breads
How to Enjoy South Indian Chicken Curry at Nitara
Spoon it over hot rice and let it soak in, or tear off pieces of a plain dosa and use them to scoop up the gravy. Both are traditional, and both are how our guests order it.
Perfect Pairings
Pair the curry with steamed rice or a masala dosa, and add medu vada to start the meal.
Dine-In, Takeout & Delivery in Southwest Edmonton
Our chicken curry is available for dine-in, takeout and delivery from 761 Daniels Way SW, serving Desrochers, Chappelle Gardens, Paisley, Allard and Graydon Hill. It reheats well, so it is a favourite for family-style takeout orders.
