Chettinad Chicken Curry
Ingredients (30)
- chicken500 g
- turmeric powder0.5 tsp
- lemon juice1 tbsp
- salt
- sesame oil1 tbsp
- fresh coconut0.25 cup
- coriander seeds3 tbsp
- dried bedgi red chillies6
- black peppercorns1 tbsp
- cumin seeds1 tsp
- fennel seeds1 tsp
- green cardamom1
- black cardamom1
- bay leaves2
- kalpasi2
- star anise1
- cloves8
- mace1
- cinnamon1
- garlic7 clove
- ginger1
- tamarind paste1 tsp
- fenugreek seeds1 pinch
- water
- sesame oil2 tbsp
- shallots15
- curry leaves3 sprig
- salt
- water1.25 cup
- fresh coriander leaves2 tbsp
Method
- 1
Combine the chicken with the turmeric powder, lemon juice and salt.
- 2
Mix well and marinate for 30 minutes.
- 3
Heat 1 tablespoon sesame oil in a pan over medium heat.
- 4
Add the coriander seeds, fennel seeds, cumin seeds, black peppercorns, mace, cloves, cinnamon, star anise, green cardamom and black cardamom.
- 5
Roast until fragrant.
- 6
Add the bay leaves, kalpasi, garlic and dried red chillies.
- 7
Continue roasting until the spices become deep brown without burning.
- 8
Remove the spices and allow them to cool.
- 9
In the same pan, dry roast the grated coconut until golden brown.
- 10
Allow the coconut to cool.
- 11
Transfer the roasted spices and coconut to a blender.
- 12
Add the ginger, tamarind paste, fenugreek seeds and a little water.
- 13
Grind to a smooth, thick paste.
- 14
Heat 2 tablespoons sesame oil in a heavy-bottomed pan.
- 15
Add the sliced shallots and curry leaves.
- 16
Sauté until the shallots become golden brown.
- 17
Add the marinated chicken.
- 18
Cook over high heat for 2–3 minutes until the chicken is lightly seared.
- 19
Add the prepared Chettinad masala paste.
- 20
Pour in 1–1½ cups water and add salt to taste.
- 21
Mix well and bring to a boil.
- 22
Reduce the heat to low, cover and simmer for 15–20 minutes, or until the chicken is tender and the gravy has thickened.
- 23
Garnish with chopped coriander leaves.
Notes & variations
Steamed rice Idiyappam Appam Dosa Chapati Parotta Sesame oil (gingelly oil) gives the authentic Chettinad flavour. Kalpasi (Black Stone Flower) is an essential spice in Chettinad cuisine and contributes its characteristic earthy aroma. Bone-in chicken produces a richer, more flavourful curry. Adjust the quantity of water depending on whether you prefer a thick curry or a gravy. This curry tastes even better after resting for several hours, allowing the spices to develop. For a spicier curry, increase the quantity of Bedgi chillies or add a few Guntur red chillies.
Nutrition
estimated| Per | 1 serving | 5 servings |
|---|---|---|
| Calories | 637 kcal | 3185 kcal |
| Carbs | 76.2 g | 381 g |
| Protein | 45.9 g | 229.5 g |
| Fat | 27.2 g | 136 g |
| Fibre | 39.5 g | 197.5 g |