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  • Chettinad Chicken Curry

Chettinad Chicken Curry

Posted on Jan 5th, 2023
by Chef's Pencil Staff
Categories:
  • Chicken Recipes
  • Indian Cuisine
Chettinad Chicken Curry

This Chettinad chicken curry is a classic South Indian curry originating from the Chettinad region of India. Most of the dishes in the region are eaten with rice and rice-based accompaniments such as dosais, appams, idiyappam, adais, and idlis.

Chettinad-Chicken-Curry

Chettinad Chicken Curry

Chef’s Pencil Staff
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Curry, Main Course
Cuisine Indian, South Indian
Servings 6 people

Ingredients
  

  • 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

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.

Notes

Chettinad-Chicken-Curry
Tried this recipe?Let us know how it was!

Chef's Pencil Staff

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