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CHETTINAD CHICKEN CURRY

Chettinad Chicken Curry


  • Author: Spoorthy
  • Total Time: 1 hour
  • Yield: 8 servings

Description

Chettinad Chicken curry has a fabulous aroma from various spices. It is one of the spiciest chicken dishes. The bold and hot flavor comes from variety of spices. Coconut helps to balance the spices and add a creamier taste to the dish.


Ingredients

Bone-in chicken- 1 lb

Salt- 1 tsp + 1/2 tsp

Turmeric Powder- 1 tsp

Chili Powder- 1 tsp

Ginger Garlic Paste- 2 Tbsp

Yogurt- 1/4 cup

Red Chilies- 4

Black Peppercorns- 1 tsp

Coriander Seeds=- 1 Tbsp

Star Anise- 1

Cloves- 4

Cardamom- 2

Poppy Seeds- 1 1/2 Tbsp

Cumin- 1 1/2 tsp

Fennel Seeds- 1 1/2 tsp

Grated Coconut- 3/4 cup

Oil- 2 Tbsp

Mustard Sees- 1 tsp

Curry Leaves – 6

Bay Leaves- 3

Cinnamon Sticks- 3

Onions- 1 1/2 cups

Tomatoes- 1 1/2 cups

Garnish

Cilantro- 1/2 cup


Instructions

1. Marinate the chicken with 1 tsp salt, 1 tsp chili powder, 2 Tbsp ginger garlic paste, 1/4 cup yogurt, and mix everything well.

2. Marinate the chicken for at least 1 hour in the refrigerator.

3. Preparing the spices to make the coconut curry paste: In a pan, roast the following spices until the fragrant aroma comes. 4 red whole chiles, 1 tsp black peppercorns, 1 Tbsp coriander seeds, 1 star Anise, four cloves, two cardamoms, 1 1/2 Tbsp poppy seeds, 1 1/2 tsp cumin seeds, and 1 1/2 tsp fennel seeds.

4. In another bowl, take 3/4 cup of grated coconut and add the roasted spices to it. 

5. Add 1/2 cup of water and blend the coconut and spices to a smooth paste.

6. In a 3-quart pan, take 2 Tbsp of oil. When the oil is hot, add 1 tsp of mustard seeds, six curry leaves, 3 Bay leaves, and two cinnamon sticks.

7. Add 1 1/2 cups of finely diced onions, saute for 1 minute. Caramelize the onions and then add 1 1/2 cups of chopped tomatoes. Saute the onion and tomatoes for 5 minutes. 

8. Add the marinated chicken to the pan. Mix well and cook the chicken for about 10 minutes. 

9. Add the prepared coconut curry paste. Mix the chicken and curry paste well. Cover the lid and cook for 15 minutes.

10. After 15 minutes, open the lid and adjust the salt as needed.

11. Garnish with 1/4 cup of coriander leaves and adjust and let it come to boil one more time.

12. Serve hot with rice or roti.

Notes

Alternatively, you can use store-bought Chettinad masala powder or spice powder to make this curry. But it adds a whole new level of depth of flavor with freshly prepared spices at home. 

Coconut helps to balance the spices and add creaminess to the dish. The amount of coconut that is used can be reduced to 1/2 cup or 1/4 cup instead of 3/4 cup if you want to elevate the heat and reduce the number of calories of this dish.

Gingelly oil is used traditionally in making Chettinad curry. I have used regular neutral oil here. One oil that is close to the taste of Gingelly oil is toasted sesame oil. It adds a mild nutty flavor to the curry.

  • Prep Time: 15 mintes
  • Cook Time: 45 minutes
  • Category: Chicken Dishes
  • Method: Cook
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 225 Kcal
  • Sugar: 2.62 g
  • Sodium: 406 mg
  • Fat: 10.49 g
  • Saturated Fat: 3.566 g
  • Unsaturated Fat: 3.615 g
  • Trans Fat: 0.014 g
  • Carbohydrates: 6.51 g
  • Fiber: 2.3 g
  • Protein: 25.93 g
  • Cholesterol: 79 mg

Keywords: chettinad chicken curry, south indian chicken curry, indian chicken curry, spicy curry, curry with coconut milk, authentic curry, cuthentic chettinad chicken curry, simple curry recipe

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