Name: Chettinad Chicken Curry
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: 2 pounds skinless bone-in chicken (cut into 1 and ½ inch pieces); 2 teaspoons salt; 2 tablespoons freshly squeezed lime juice; 3 teaspoons whole coriander seeds; 1 teaspoon cumin seeds; 2 teaspoons fennel seeds (saunf); 2 teaspoons white poppy seeds (khus khus); 3-4 cloves of garlic (peeled); 1 inch piece of cinnamon stick (dalchini); 1 whole star anise (chakri phool); 3-4 whole green cardamoms (hari elaichi); 2 teaspoons whole black peppercorns (kali mirch); 1 teaspoon whole cloves (laung); 10-12 dry Guntur red chilies (use Kashmiri chilies for a milder curry); 1 cup grated fresh coconut; 6 tablespoons oil; 15-20 curry leaves; 1 and ½ cups thinly sliced shallots; 1 tablespoon ginger garlic paste; 1 and ½ cups finely chopped tomatoes; 3-4 green chilies (slit into half); ½ teaspoon turmeric powder; 2 teaspoons Guntur red chili powder (or to taste); 1 tablespoon tamarind paste (pulp); 2 tablespoons chopped cilantro (fresh coriander leaves)

Description

Aromatic and flavorful Chettinad chicken curry, spicy and delightful.

Ingredients

Scale

2 pounds skinless bone-in chicken (cut into 1 and ½ inch pieces)
2 teaspoons salt
2 tablespoons freshly squeezed lime juice
3 teaspoons whole coriander seeds
1 teaspoon cumin seeds
2 teaspoons fennel seeds (saunf)
2 teaspoons white poppy seeds (khus khus)
3–4 cloves of garlic (peeled)
1 inch piece of cinnamon stick (dalchini)
1 whole star anise (chakri phool)
3–4 whole green cardamoms (hari elaichi)
2 teaspoons whole black peppercorns (kali mirch)
1 teaspoon whole cloves (laung)
10–12 dry Guntur red chilies (use Kashmiri chilies for a milder curry)
1 cup grated fresh coconut
6 tablespoons oil
15–20 curry leaves
1 and ½ cups thinly sliced shallots
1 tablespoon ginger garlic paste
1 and ½ cups finely chopped tomatoes
3–4 green chilies (slit into half)
½ teaspoon turmeric powder
2 teaspoons Guntur red chili powder (or to taste)
1 tablespoon tamarind paste (pulp)
2 tablespoons chopped cilantro (fresh coriander leaves)

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Instructions

Mix chicken with salt and lime juice in a large bowl and keep aside for ½ an hour.
Add coriander seeds, cumin seeds, fennel seeds, poppy seeds, garlic, cinnamon, star anise, green cardamoms, black peppercorns, cloves, and dry red chilies to a pan.
Dry roast on medium heat for 1 minute, until the spices are fragrant, stirring continuously.
Remove the roasted spices on a plate and keep them aside.
Add coconut to the same pan and roast until it is dark brown in color, stirring continuously.
Transfer the roasted spices and roasted coconut to a blender along with 1 and ½ cups of water and blend to make a smooth paste.
Heat oil in a pan over medium-high heat.
Once the oil is hot, add curry leaves and shallots and fry until they turn lightly brown, stirring frequently.
Add ginger garlic paste and cook until the shallots are nicely browned.
Now add the marinated chicken and cook for 4-5 minutes, stirring frequently.
Add the Chettinad masala paste, tomatoes, and green chilies and cook for 3-4 minutes.
Add turmeric powder and Guntur chili powder and mix well.
Now add 1 cup of water and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook for 40-45 minutes until the chicken is cooked well. Stir a few times in between.
Add tamarind paste and cilantro and cook for a minute.
Serve hot.

Notes

Adjust the spice level by using Kashmiri chilies for a milder flavor.
This curry pairs well with rice or naan.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg