Chettinad Pepper Chicken Curry (Tofu in Fennel Cardamom Black Pepper Sauce)
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
4
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Calories
154 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Chettinad Pepper Chicken Curry (Tofu in Fennel Cardamom Black Pepper Sauce)
Description
Chettinad Pepper Chicken Curry, recreated using tofu, centers on a spice mix of freshly ground black pepper, coriander, fennel seeds, cayenne pepper, and salt. The tofu is prepared by pressing and tearing into pieces, then coated with a blend of the spice mix and non-dairy yogurt, which adds moisture and helps flavor absorption. Cooking methods include baking or pan frying until edges turn golden.
The sauce incorporates whole spices like fennel seeds, cardamom pods, and cinnamon, sautéed with onions, chili, curry leaves, and ginger garlic paste before adding tomato and water. The reserved spice mix is added for depth, and lime juice contributes a bright acidity, balancing the robust peppery heat.
Serving suggestions lean on the hearty nature of the sauce and tofu, potentially accompanied by rice or flatbreads. The dish suits those seeking a spiced vegetarian main with a rich aroma. Adaptations can be made by substituting tofu with soy-free or bean-based alternatives for varied dietary needs.
Note that the recipe is naturally nut-free and gluten-free. Marinating the tofu allows flavors to penetrate well before cooking. The sauce can be adjusted in heat by modulating the chili content, and the recipe is versatile for different protein substitutes.
Ingredients
For the Tofu
- 14 ounces firm tofu pressed 15 minutes, then torn into organic 3/4” shapes, or extra firm tofu
- 1 tablespoon Non-Dairy yogurt
For the Spice Mix:
- 2 teaspoons black pepper freshly ground
- 1 tablespoon ground coriander
- 1/8 teaspoon fennel seed or crushed fennel seeds, powder
- 1/2 teaspoon cayenne pepper or use Kashmiri chili powder for less heat
- 1/4 teaspoon salt
For the Sauce
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/4 teaspoon fennel seeds
- 2 green cardamom pods opened slightly
- 2" cinnamon stick
- 1 1/2 cups onion chopped
- 1 red chili such a cayenne or use Kashmiri chili for less heat, or 1/2 teaspoon pepper flakes. omit for less heat, dried
- 10 curry leaves fresh, frozen or dried
- 2 tablespoons ginger garlic paste or use 4 cloves of garlic, minced, and 1” of ginger, minced
- 1/2 teaspoon black pepper
- 1 cup tomato chopped
- 1/2 teaspoon salt
- 1 cup water or more if needed, or use a mix of water and coconut milk/ non dairy cream
- 1 teaspoon lime juice
- cilantro for garnish, and more lime juice
- lime juice for garnish, and more lime juice
Instructions
Cook the tofu.
- Press and tear the tofu, if you haven't already, and add to a bowl. Add the yogurt and toss well to coat.
- In a small bowl, add all of the spices under spice mix, and mix really well. Reserve a teaspoon of this spice mix to add to the sauce, then add the rest of the spice mix to the tofu, and toss well to coat. Now you can bake the tofu or pan fry it. To bake, add two teaspoons of oil to the mix, and toss well again. Spread this onto parchment-lined baking sheet, and bake at 400° F (205° C) for 20 to 25 minutes. To pan fry, heat the 2 teaspoons of oil on a skillet over medium high heat. When the oil is hot, add the tofu to the skillet and cook, flipping every 2 to 3 minutes or so, for about 8 minutes. The tofu is ready when most of the edges are nice and golden. Remove the tofu from the pan, and set it aside while you make the sauce.
Make the Chettinad pepper sauce.
- Heat the remaining 2 teaspoons of oil in the same skillet over medium heat. Once oil is hot, add the fennel seeds and cook for 15 seconds or so, or until the fennel seeds start changing color. Then, add the green cardamom and cinnamon stick and mix in. Cook for another 10seconds, until the cinnamon stick gets fragrant, and the fennel seeds have started to change the color significantly. Now, mix in the onion and a good pinch of the salt. Cook for 2 minutes, then mix in the curry leaves and the dried red chili or chili flakes, and cook until the onion is starting to turn golden. Add splashes of water in between to help the onion cook evenly, 5 to 7 minutes.
- Then mix in the black pepper and the reserved spice mix from the marinade. Mix in the ginger garlic paste and a splash of water. (If you're using minced ginger and garlic, cook the mixture for another minute or so.) Add in the tomato, the remaining salt, and a splash of water and mix and cook until the tomatoes are jammy. Press the larger pieces of tomato, so that they turn jammy, as well, 3 to 5 minutes. And then add in the 1 cup of water and lime juice, mix in, and bring to a boil.
- Fold your crisped up tofu into the sauce, then cover and let it simmer for another 3 to 5 minutes. For creamier, add in 3 tablespoons coconut cream, or non dairy yogurt. Switch off the heat, and garnish with cilantro and more lime juice, if needed, and serve with some naan, dosa, or rice.
Notes
- This recipe is naturally nut-free and gluten-free.
- To make it soy-free, substitute tofu with seitan, chickpea tofu, or roasted vegetables.
- If using beans or chickpeas instead of tofu, skip marinating and add all marinade spices directly into the sauce with tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 453mg | 19% |
| Potassium | 244mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 64mg | 71% |
| Calcium | 195mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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