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A fiery and aromatic mutton curry from the Chettinad region of South India. Tender mutton pieces are cooked in a freshly ground spice mix, creating a rich, complex, and unforgettable flavor.
For 4 servings
Prepare the Chettinad Masala
Sauté the Curry Base
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
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.
A fiery and aromatic mutton curry from the Chettinad region of South India. Tender mutton pieces are cooked in a freshly ground spice mix, creating a rich, complex, and unforgettable flavor.
This chettinad recipe takes 85 minutes to prepare and yields 4 servings. At 370.58 calories per serving with 37.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton
Pressure Cook the Curry
Finish and Serve
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 2-3 whistles.
For a richer, milder gravy, add 1/4 cup of thick coconut milk at the end and simmer for 2-3 minutes. Do not boil after adding coconut milk.
Incorporate diced potatoes or drumsticks along with the mutton before pressure cooking for a more wholesome curry.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The curry is rich in spices like turmeric, ginger, and garlic, which contain powerful compounds like curcumin and gingerol known for their anti-inflammatory effects.
Spices like black peppercorns and red chilies contain compounds like piperine and capsaicin, which can help to temporarily boost metabolism and aid in digestion.
Red meat like mutton is a significant source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Kalpasi, or stone flower, is a type of lichen that grows on rocks. It has a unique earthy, woody aroma and is a signature spice in Chettinad cuisine. While you can make the curry without it, including it provides the most authentic flavor.
To make it less spicy, reduce the number of dry red chilies and black peppercorns. You can use Kashmiri red chilies, which impart a beautiful red color with minimal heat.
Yes, absolutely. You can substitute mutton with bone-in chicken. The cooking process remains the same, but you should reduce the pressure cooking time to 2-3 whistles to avoid overcooking the chicken.
It can be part of a balanced diet. Mutton is an excellent source of protein and iron. The spices used, like turmeric and pepper, have anti-inflammatory properties. However, it is relatively high in calories and fat, so it should be consumed in moderation.
One serving of this Chettinad Mutton Curry contains approximately 510-540 calories, depending on the fat content of the mutton and the amount of oil used.
Chettinad Mutton Curry pairs wonderfully with steamed rice, idiyappam (string hoppers), parotta, chapati, or dosas. A simple onion raita on the side can help balance the spiciness.