Chettinad Chicken Curry
Chettinad Chicken Curry is made with whole ground spices, is fragrant, fiery hot and a popular Tamil Chicken recipe.
Servings: 4 servings
Ingredients
- 500 grams chicken boneless thigh, cut into 3/4th inch cubes
- ½ teaspoon turmeric powder
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- ½ teaspoon fennel seeds or saunf
- 3 – 4 sprigs curry leaves divided
- 25 sambar onions approx. ¾ cup thinly sliced
- 1 green chilli slit
- 1 red chilli whole
- 1 teaspoon ginger garlic paste
- ¼ cup tomato puree
- ¾ teaspoon salt
- 1 - 1 ¼ cup water divided
- 1 tablespoon chopped coriander leaves
spice paste
- 1 tablespoon cumin seeds or jeera
- 1 tablespoon coriander seeds or dhaniya
- 6 byadgi or kashmiri red chillies dry
- 1 teaspoon black pepper whole or kali mirch
- ½ teaspoon fennel seeds or saunf
- 1 inch cinnamon
- 4 green cardamoms
- ¼ cup grated coconut
- ¼ - ½ cup water
Instructions
- Marinate chicken with turmeric powder and set aside.500 grams chicken, ½ teaspoon turmeric powder
- Add all the ingredients under spice paste except water and dry roast on a low flame for 3-4 minutes till they start smelling nutty and the coconut is a light golden. be careful not to burn the spices. grind with ¼ - ½ cup of water into a fine paste.1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 6 byadgi or kashmiri red chillies, 1 teaspoon black pepper, ½ teaspoon fennel seeds, 1 inch cinnamon, 4 green cardamoms, ¼ cup grated coconut, ¼ - ½ cup water
- in a pan, heat coconut oil and add mustard seeds and fennel seeds. Once they start crackling, add 3 sprigs of curry leaves, onions, green chilli, red chilli and ginger garlic paste. Cook until the onions are a light pink. add the ground spice paste and cook for 5-7 minutes. Add tomato puree and cook for 5-6 minutes till the rawness goes & oil separates from the masala.2 tablespoons coconut oil, 1 teaspoon mustard seeds, ½ teaspoon fennel seeds, 3 – 4 sprigs curry leaves, 25 sambar onions approx. ¾ cup, 1 green chilli, 1 red chilli, 1 teaspoon ginger garlic paste, ¼ cup tomato puree
- Add marinated chicken and saute for 2 minutes. Add ¼ cup of water and salt, cover and cook on low for 15 minutes till the chicken is cooked well. Keep checking the gravy every 5-6 minutes as it tends to stick to the bottom of the pan. If so, add 2-3 tablespoons of water and continue cooking.1 - 1 ¼ cup water, ¾ teaspoon salt
- garnish with the remaining 1 sprig of curry leaves and chopped coriander leaves.1 tablespoon chopped coriander leaves
Video
Notes
- I prefer coconut oil for this recipe, but you use an oil of your choice or even ghee
- Feel free to increase or reduce the number on chillies based on your preference
- We have used boneless chicken pieces, but bone-in chicken pieces would work equally well.
Nutrition
Calories: 401kcal | Carbohydrates: 41g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 557mg | Potassium: 1083mg | Fiber: 10g | Sugar: 18g | Vitamin A: 982IU | Vitamin C: 146mg | Calcium: 130mg | Iron: 6mg