Chettinad Chicken Curry
A fiery, aromatic curry from the Chettinad region of Tamil Nadu, built on a freshly ground blend of black pepper, fennel, and dried red chilies. Bold and intensely fragrant.
Ingredients
- 2 pounds bone-in, skin-off chicken thighs and drumsticks
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds and cumin seeds, mixed
- 4 dried red chilies
- 1 (1-inch) cinnamon stick
- 3 green cardamom pods
- 1/4 cup dried unsweetened shredded coconut
- 3 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 10 fresh curry leaves
- 1 large red onion, finely chopped
- 1 tablespoon grated garlic
- 1 tablespoon grated fresh ginger
- 2 medium tomatoes, chopped
- 1/2 teaspoon ground turmeric
- 1.25 teaspoons kosher salt, plus more to taste
- 1 cup water
Instructions
- In a dry skillet over medium heat, toast the coriander seeds, peppercorns, fennel seeds, cumin seeds, dried red chilies, cinnamon stick, and cardamom pods for 2 to 3 minutes, shaking the pan often, until fragrant and a shade darker; watch closely so they do not scorch.
- Add the shredded coconut to the same dry skillet and toast for 1 to 2 minutes until light golden, then transfer everything to a spice grinder or blender and grind to a fine powder once cooled; set aside.
- Heat the oil in a large, heavy pot over medium heat and add the mustard seeds, cooking until they start to pop, about 30 seconds.
- Add the curry leaves carefully, as they will sputter, and cook for 15 seconds.
- Add the chopped onion and cook for 8 to 9 minutes, stirring often, until deeply golden brown.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the chopped tomatoes and turmeric, and cook for 6 to 7 minutes, mashing occasionally, until the tomatoes break down into a thick paste.
- Stir in the ground Chettinad spice blend and cook for 1 minute, stirring constantly, until fragrant.
- Add the chicken pieces and toss to coat thoroughly in the masala, cooking for 5 minutes over medium-high heat to sear the surface.
- Pour in the water and salt, bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until the chicken is very tender and reaches an internal temperature of 165 F.
- Uncover and simmer for a final 5 minutes to thicken the gravy to a coating consistency; taste and adjust salt.
- Serve hot with steamed rice, dosa, or appam.
Why You'll Love This
- A distinctive, deeply peppery heat from a freshly toasted and ground whole-spice blend rather than pre-made curry powder
- Toasted coconut adds a subtle nutty richness typical of Chettinad cooking
- Curry leaves and mustard seeds bring an unmistakable South Indian aroma
Grinding the toasted whole spices fresh, rather than using pre-ground substitutes, is the single biggest factor in this curry's signature bold aroma.
Letting the mustard seeds fully pop before adding the curry leaves prevents the leaves from turning bitter in oil that isn't hot enough.
Nutrition
| Calories | 390 |
| Protein | 31 g |
| Fat | 25 g |
| Carbs | 10 g |
| Fiber | 3 g |
| Sodium | 560 mg |
Estimated per serving
