Chettinad Chicken Curry

Name: Chettinad Chicken Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: chettinad
Ingredients: 600 g chicken (bone-in, cut into medium pieces); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (peeled); 6 pcs garlic (cloves, peeled); 0.5 cup fresh coconut (grated); 1 tsp fennel seeds; 1 tsp cumin seeds; 1 tsp black peppercorns; 2 tsp coriander seeds; 4 pcs dried red chili; 1 inch cinnamon; 4 pcs cloves; 2 pcs green cardamom; 1 pcs star anise; 1 tsp poppy seeds; 2 tbsp oil; 12 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp salt; 1.5 cup water; 2 tbsp cilantro (chopped)

RATING

4.6/5(205)

TASTE SCORE

9/10

A bold Tamil Nadu chicken curry with toasted spices, coconut, curry leaves, and black pepper. The gravy is rich, deeply savory, and fiery in a balanced way, making it perfect with rice, dosa, or parotta.

PREP

20m

COOK

40m

SERVES

1 KATORI

379 cal

SERVINGS

METHOD · 9 STEPS

roast · ~5 min
Roast the spices and coconut.
1.Heat a dry pan over low heat.
2.Add fennel seeds, cumin seeds, black peppercorns, coriander seeds, dried red chili, cinnamon, cloves, green cardamom, star anise, and poppy seeds.
3.Roast until fragrant and lightly darkened, about 2 to 3 minutes.
4.Add grated coconut and roast until light golden, about 2 minutes more.
TIPKeep the heat low so the coconut and whole spices toast evenly without burning.
mix · ~3 min
Grind the masala paste.
Cool the roasted mixture slightly, then grind it with the ginger, garlic, and 0.5 cup water to a smooth paste.
saute · ~7 min
Cook the onions and curry leaves.
1.Heat oil in a heavy pan over medium heat.
2.Add curry leaves and let them sizzle for a few seconds.
3.Add sliced onions and cook until soft and light golden, about 6 to 7 minutes.
saute · ~6 min
Cook the tomatoes and spice powders.
1.Add chopped tomatoes and cook until soft and pulpy, about 4 to 5 minutes.
2.Add turmeric powder, red chili powder, and salt.
3.Mix well and cook for 1 minute.
saute · ~5 min
Cook the masala paste.
Add the ground masala paste and cook, stirring often, until the raw smell fades and the oil begins to show at the sides, about 5 minutes.
saute · ~5 min
Coat the chicken in the masala.
Add the chicken pieces and stir well so every piece is coated. Cook over medium heat for 5 minutes, stirring a few times.
simmer · ~20 min
Simmer the curry until the chicken is tender.
Pour in the remaining 1 cup water and bring to a gentle simmer. Cover and cook for 18 to 20 minutes, stirring once or twice, until the chicken is tender and cooked through.
TIPIf using larger bone-in pieces, add a few extra minutes and make sure the chicken is fully cooked before serving.
garnish
Garnish with cilantro.
serve
Serve hot.
Serve the curry hot with rice, dosa, idiyappam, or parotta.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut only to light golden; dark brown coconut can make the Chettinad masala bitter.
2
Let the roasted spices cool slightly before grinding so the paste stays smooth and doesn't turn greasy.
3
Cook the masala paste until oil appears at the edges; that is the cue the raw spice taste has cooked out.
4
Use a heavy-bottomed pan for the onion and masala stage so the coconut-rich paste doesn't catch and scorch.
5
Bone-in chicken gives the gravy more body, but add a few extra simmering minutes for larger pieces.
6
If the curry thickens too much after resting, loosen it with a splash of hot water rather than boiling hard again.
7
This curry tastes even better after 30 minutes of rest, when the pepper, fennel, and curry leaf flavors meld.