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A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
For 4 servings
Prepare the Chettinad masala paste. In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, peppercorns, dry red chilies, cinnamon, cloves, cardamom, star anise, and kalpasi. Roast for 2-3 minutes until they become aromatic. Be careful not to burn them. Remove from heat and let them cool completely. In a blender, combine the roasted spices with grated coconut and pottukadalai. Add a little water and grind to a smooth, thick paste. Set aside.
Sauté the base aromatics. Heat gingelly oil in a heavy-bottomed pot over medium heat. Add the sliced onions and sauté until they turn soft and translucent, about 5-6 minutes. Add ginger garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw smell disappears.
Cook the tomatoes and powdered spices. Add the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes. Stir in the turmeric powder and red chili powder. Cook for 1 minute until the oil starts to separate from the masala.
Sear the chicken and add the ground masala. Add the chicken pieces to the pot. Sauté on high heat for 3-4 minutes until the chicken is lightly seared on all sides. Add the ground Chettinad masala paste and chopped mint leaves. Mix well to coat the chicken. Sauté for another 3-4 minutes until the paste is fragrant and well-cooked.
Simmer the salna until the chicken is cooked. Pour in 4 cups of water and add salt. Stir everything together well. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through and its internal temperature reaches 165°F (74°C). The gravy should be thin, which is characteristic of a salna. If it's too thick, add a little more hot water.
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A fiery and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a rich gravy made from freshly roasted and ground spices, creating a deeply flavorful dish.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
This chettinad recipe takes 55 minutes to prepare and yields 4 servings. At 394.92 calories per serving with 38.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish with freshly chopped coriander leaves and serve hot with parotta, idiyappam, dosa, or plain rice.
Replace chicken with 500g of mixed vegetables like potatoes, carrots, peas, and cauliflower. Add them after the tomatoes and cook until tender.
Use a store-bought Chettinad masala powder instead of grinding your own. Add 3-4 tablespoons of the powder along with the turmeric and chili powder.
For a different non-vegetarian option, substitute chicken with mutton pieces, but increase the simmering time to 40-50 minutes or pressure cook for 5-6 whistles.