South Indian Village Chicken Curry

Slow-cooked the way it is done in the villages of South India, this curry is deeply spiced and built on patience rather than shortcuts. Tender free-range chicken simmers with tomato, onion, garlic and ginger, while curry leaf, cumin, ground coriander, turmeric and cloves layer in the aromatics that give the sauce its dark, savoury depth.Yoghurt smooths the finish and chilli keeps a steady medium heat — warming rather than fierce, so it suits a mixed table. The recipe is gluten free, and because the yoghurt is dairy, it does contain milk. Everything is cooked, chilled and frozen for you, so dinner is a matter of reheating, not simmering.The long, slow build is the whole point of this dish, and it is already done for you. Pair it with garlic & coriander naan for mopping duties and you have a proper South Indian spread on the table. There is more to explore in the wider curry range if this becomes a weekly habit.Flash-frozen at peak flavour and delivered across Sydney, Melbourne and Brisbane.