A fiery and aromatic chicken curry from Tamil Nadu's Chettinad region. This dish gets its unique flavor from a freshly ground spice blend featuring black stone flower and star anise, creating a deeply savory and complex gravy.
Prep25 min
Cook35 min
Servings4
Serving size: 1 cup
479cal
47gprotein
20gcarbs
25g
Ingredients
7 pc Dry Red Chillies (Use a mix of Kashmiri for color and Guntur for heat)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds
1 tsp Black Peppercorns
4 pc Cloves
2 pc Green Cardamom
1 inch Cinnamon Stick
1 pc Star Anise
1 tbsp Kalpasi (Also known as black stone flower, crucial for authentic flavor)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
A classic South Indian stir-fry featuring finely shredded cabbage, toasted lentils, and fresh coconut. This simple, healthy side dish is ready in under 30 minutes and pairs perfectly with rice and sambar.
About Chettinad Chicken Curry, Steamed Basmati Rice, Tomato Rasam and Cabbage Poriyal
Aromatic Chettinad chicken curry with fiber-rich cabbage and rice – perfectly spiced and soul-satisfying!
This chettinad and south_indian dish is perfect for lunch or dinner. With 1004.65 calories and 59.230000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
750 g Chicken (Bone-in, curry cut pieces)
3 tbsp Gingelly Oil (Can be substituted with any neutral vegetable oil)
0.5 tsp Mustard Seeds
15 pc Curry Leaves (Fresh leaves preferred)
2 pc Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pc Tomato (Medium-sized, finely chopped)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
1.5 cup Water (Use warm water for better results)
0.5 cup Coconut Milk (Thick, full-fat for a creamy finish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala
In a dry pan over low-medium heat, add the dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, green cardamom, cinnamon stick, star anise, and kalpasi.
Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them.
Remove from heat and let the spices cool down completely.
Transfer the cooled spices to a grinder or spice mill and grind to a fine powder. Set aside.
2
Marinate the Chicken
In a large bowl, combine the chicken pieces, turmeric powder, 1 teaspoon of salt, and 2 tablespoons of the freshly ground Chettinad masala.
Mix well to ensure the chicken is evenly coated.
Set aside to marinate for at least 15-20 minutes while you prepare the curry base.
3
Sauté the Aromatics
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and allow them to splutter, which takes about 30 seconds.
Add the curry leaves and sauté for another 30 seconds until they turn crisp and aromatic.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4
Cook the Chicken and Simmer
Add the chopped tomatoes and cook for 4-5 minutes until they break down and become soft and mushy.
Add the marinated chicken to the pan. Sauté on high heat for 5-7 minutes, until the chicken is seared and changes color on all sides.
Stir in the remaining Chettinad masala powder and the rest of the salt. Cook for another 2 minutes, stirring to coat the chicken well.
Pour in 1.5 cups of warm water, stir everything together, and bring to a boil.
Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes, or until the chicken is tender and cooked through.
5
Finish and Garnish
Uncover the pan and stir in the thick coconut milk.
Gently simmer on low heat for 2-3 minutes. Do not let it come to a rolling boil, as this can cause the coconut milk to curdle.
Turn off the heat, garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to meld. Serve hot.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
500 g Cabbage (About 1 medium head, finely shredded)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chilli (Broken in half)
1 sprig Curry Leaves
0.25 tsp Asafoetida (Also known as Hing)
2 whole Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.5 cup Fresh Grated Coconut (Frozen can be used after thawing)
2 tbsp Coriander Leaves (Optional, for garnish)
Instructions
1
Prepare the Cabbage: Wash the cabbage thoroughly and shred it finely using a knife or a food processor. Set aside.
2
Temper the Spices (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
3
Toast the Lentils: Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. This adds a crucial nutty flavor and crunch.
4
Add Aromatics: Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
5
Cook the Cabbage: Add the slit green chilies and the finely shredded cabbage to the pan. Sprinkle turmeric powder and salt over it. Mix everything thoroughly to ensure the cabbage is evenly coated with the tempering and spices.
6
Steam the Cabbage: Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir every few minutes to prevent sticking. The cabbage will cook in its own moisture; do not add any water to maintain its crunchy texture.
7
Finish with Coconut: Once the cabbage is tender but still has a slight bite, add the fresh grated coconut. Mix well and cook for another 1-2 minutes to allow the flavors to meld.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves if desired. Serve the Cabbage Poriyal hot as a side dish with rice and sambar or rasam.
