Chettinad Chicken Curry

Name: Chettinad Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 people
Ingredients: 1 kg chicken thighs boneless; 4 tablespoon ghee or oil; 2 bay leaf; 2 sprigs curry leaves; 45 g ginger; 30 g garlic; 60 g grated coconut; 2 large onions; 4 medium tomatoes; 2 tsp; 250 g Water for cooking; cilantro to garnish; 8 dried red chili – whole Kashmiri or another variety; 2 tsp black peppercorns; 2 tsp cumin seeds; 4 tsp coriander seeds; 10 green cardamom pods; 2 sticks cinnamon; 8 cloves laung; 2 tbsp poppy seeds; 2 tsp fennel seeds

User Reviews

4.9

138 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 people
Course
Main Course
Cuisine
Indian

Chettinad Chicken Curry

Iris Warren

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The recipe calls for the following spices to be roasted and ground to a thick paste to form the base of the dish: peppercorn, cardamom, chilies, cinnamon, and coconut.It has a rich wholesome aroma and flavors, contrary to the mildly spiced creamy dishes of the North.

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Ingredients

Servings

1 kg chicken thighs boneless cut into medium sized pieces
4 tablespoon ghee or oil
2 bay leaf
2 sprigs curry leaves
45 g ginger
30 g garlic
60 g grated coconut fresh or dry
2 large onions diced
4 medium tomatoes diced
2 tsp
250 g Water for cooking
cilantro to garnish

Whole Spices

8 dried red chili – whole Kashmiri or another variety
2 tsp black peppercorns
2 tsp cumin seeds jeera
4 tsp coriander seeds
10 green cardamom pods elaichi
2 sticks cinnamon dalchini
8 cloves laung
2 tbsp poppy seeds khus khus
2 tsp fennel seeds saunf

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Instructions

Dry roast the whole spices individually and set them aside to cool before grinding them into a coarse aromatic mix.
Heat the oil in a heavy bottomed pan, add the ginger and garlic, and sauté till soft and aromatic, followed by the desiccated coconut.
Remove the spices and grind using a coffee grinder or a small mixer, to form a smooth paste, adding just enough water to form a paste.
Add some more oil to a heavy bottomed pan and add the bay leaf followed by the curry leaves and sauté for 30 seconds.
Add the diced onions and sauté till transparent.
Add the coconut and ginger and garlic paste and mix well.
Add the diced tomatoes, sprinkling with salt, and sauté for 3 to 4 mins.
Add the ground spice mix, mixing in well to blend.
Add the chicken pieces and mix well, ensuring all the pieces are well coated with the roast spice mix.
Add just enough water to cover the meat and spice mix.
Cook for another 10 mins on medium heat, adding water if required.
Garnish with freshly chopped cilantro and serve hot.