Bold and robust flavour
The spice profile of Chettinad cuisine is nothing short of remarkable. It’s a carefully orchestrated blend of spices that elevates each dish to a level of culinary artistry. Coriander seeds infuse a warm and citrusy note, fennel seeds impart a subtle sweetness, cumin seeds contribute earthiness, while black peppercorns provide a fiery kick. This spice quartet is complemented by a symphony of aromatic elements, where star anise adds a hint of licorice-like sweetness, green cardamom pods introduce a floral and slightly smoky undertone, cinnamon sticks lend warmth, and cloves bring a pungent and sweet-spicy flavor. The careful balance of these spices ensures that the dishes are not just spicy but also imbued
with layers of complexity and depth, making every bite an adventure in taste.
Moreover, Chettinad cuisine’s distinctive character comes from its unabashed embrace of heat. The generous use of dried red chillies in various forms, combined with the peppery bite of black peppercorns, ensures that the dishes are fiery and invigorating. However, this spiciness is not mere heat; it’s a vibrant and vital component of the cuisine’s identity.
Coconut, in its various forms, adds yet another dimension to the richness of Chettinad cuisine. Grated coconut provides a subtle nuttiness and sweetness, while coconut milk imparts a luscious and velvety texture to gravies and curries. Ground coconut masalas, often used in Chettinad cooking, create a creamy base that not only balances the heat but also elevates the overall indulgence of the dishes. This careful incorporation of coconut adds a luxurious and comforting element to our Chettinad chicken curry recipe , will make it an irresistible indulgence that will be irresistible to your family and friends. They will be begging you to make more.
- Serving size: 250 grams
- Calories: 507
- Fat: 28.7g
- Saturated fat: 9.9g
- Carbohydrates: 11.5g
- Sugar: 4.3g
- Sodium: 735mg
- Fiber: 3.2g
- Protein: 49.4g
- Cholesterol: 161mg
- 2 tablespoons coriander seeds
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 4-6 dry red chilies (adjust to your spice preference)
- 2 bay leaves
- 1 star anise
- 2 green cardamom pods
- ½-inch cinnamon stick
- 5 cloves
- 3 teaspoons desiccated coconut
- 1 teaspoon curry leaf powder
- 2 tablespoons ghee
- 1 tablespoon sesame oil
- ½ teaspoon fennel seeds
- 150 grams onions, finely chopped
- 3-4 Kashmiri chillies (for colour, adjust to your spice preference)
- 1½ teaspoons ginger-garlic paste.
- 2 chopped tomatoes
- 2 tablespoons yogurt
- 1 teaspoon lemon juice
- 650 grams chicken breasts, cut into bite-sized pieces.
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon turmeric powder
- Heat a pan over medium-low heat and add coriander seeds, fennel seeds, cumin seeds, black peppercorns, dry red chilies, bay leaves, star anise, green cardamom pods, cinnamon stick, and cloves.
- Dry roast the spices until they become fragrant and slightly browned, stirring frequently to avoid burning. This should take about 2-3 minutes.
- Remove the spices from the pan and let them cool.
- Once the roasted spices have cooled down, transfer them to a blender or spice grinder.
- Add desiccated coconut to the roasted spices.
- Add a little water (about 2-3 tablespoons) to the mixture.
- Grind the spices and coconut into a smooth paste. You may need to scrape down the sides of the blender and add a little more water if necessary to achieve a paste-like consistency.
- Set aside this spice paste.
- Heat ghee and sesame oil in a large, heavy-bottomed pot over medium heat.
- Add the remaining fennel seeds and let them sizzle for a few seconds.
- Add the chopped onions and sauté until they turn translucent and golden brown.
- Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
- Stir in the ground spice paste, curry leaf powder, and Kashmiri chilies. Cook for a couple of minutes.
- Add the chicken pieces, salt, and turmeric powder. Sauté until the chicken turns white on all sides.
- Reduce the heat to low and add the yogurt. Mix well and cook for a few minutes until the chicken is coated with the yogurt mixture.
- Add water as needed to achieve your desired consistency for the curry.
- Cover the pot and simmer on low heat for 20-25 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, add lemon juice and adjust salt to taste.
- Garnish with fresh curry leaves and cilantro, if desired.
- Serve your Chettinad Chicken Curry hot with steamed rice or Indian bread like naan or roti. Enjoy!