Chettinad Chicken curry recipe
Author: 
Recipe type: Curry
Cuisine: Indian
 
Chettinad cuisine is a true culinary gem, reflecting the rich history and diverse flavors of the Chettiar community. Whether you're a spice enthusiast or simply looking to explore new flavours, Chettinad cuisine is a delightful journey for your taste buds. Don't hesitate to try out this Chettinad Chicken Curry recipe and experience the magic of Chettinad flavours in your own kitchen.
Ingredients
For the Spice Paste
  • 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
For the Curry
  • 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
Instructions
Dry Roast Spice Mix
  1. 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.
  2. Dry roast the spices until they become fragrant and slightly browned, stirring frequently to avoid burning. This should take about 2-3 minutes.
  3. Remove the spices from the pan and let them cool.
Spice Paste with Coconut:
  1. Once the roasted spices have cooled down, transfer them to a blender or spice grinder.
  2. Add desiccated coconut to the roasted spices.
  3. Add a little water (about 2-3 tablespoons) to the mixture.
  4. 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.
  5. Set aside this spice paste.
Cooking the Curry
  1. Heat ghee and sesame oil in a large, heavy-bottomed pot over medium heat.
  2. Add the remaining fennel seeds and let them sizzle for a few seconds.
  3. Add the chopped onions and sauté until they turn translucent and golden brown.
  4. Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
  5. Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
  6. Stir in the ground spice paste, curry leaf powder, and Kashmiri chilies. Cook for a couple of minutes.
  7. Add the chicken pieces, salt, and turmeric powder. Sauté until the chicken turns white on all sides.
Simmering
  1. 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.
  2. Add water as needed to achieve your desired consistency for the curry.
  3. Cover the pot and simmer on low heat for 20-25 minutes, or until the chicken is cooked through and tender.
Finishing Touches:
  1. Once the chicken is cooked, add lemon juice and adjust salt to taste.
  2. Garnish with fresh curry leaves and cilantro, if desired.
  3. Serve your Chettinad Chicken Curry hot with steamed rice or Indian bread like naan or roti. Enjoy!
Nutrition Information
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
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/2023/10/08/chettinad-chicken-curry-recipe/