Chettinad Chicken Curry is a flavorful and spicy dish from the Chettinad region in Tamil Nadu, India. Known for its bold use of spices, this curry features tender chicken cooked in a rich, aromatic gravy made with freshly ground spices, coconut, and a hint of tanginess. Chettinad cuisine is famous for its unique blends of spices like fennel, black pepper, cinnamon, and cloves, creating a complex, deep flavor profile that makes this curry stand out.
What sets Chettinad Chicken Curry apart is its use of freshly roasted spices, giving the dish an extra layer of warmth and intensity. The addition of coconut adds a creamy, slightly sweet flavor that balances the heat of the chilies. This dish is a favorite among those who enjoy fiery and bold flavors, and it’s often served with rice, dosa, or flaky parotta to soak up every bit of the delicious gravy.
Making this curry from scratch allows you to experience the authentic taste of South Indian cooking. With a bit of patience and the right ingredients, you can bring the taste of Chettinad right to your table. Perfect for weekend meals or special gatherings, Chettinad Chicken Curry is sure to impress with its vibrant color, aroma, and robust flavor!
The process of making Chettinad chicken curry involves grounding roasted spices and coconut into a rich paste. As the curry simmers, your home will be filled with a delightful fragrance that perfectly captures the essence of Chettinad chicken curry.
Above all, embracing tradition, here I used a pressure cooker for convenience but a traditional kadai works just as well. If traditional kadai is used, then simmer the curry for a long time till the chicken is cooked.
Chettinad Chicken Curry
Ingredients
- 1 tbsp Bay leaf
- 1 cup Onions (chopped)
- few Curry Leaves
- 2 tbsp Ginger Garlic paste
- As required tbsp Salt (as required)
- 1/2 tsp Turmeric powder
- 1 Tomato
- few Mint Leaves
- few Coriander leaves
- 1 tbsp Chilli powder
- 1/2 tbsp Garam masala
- as required Oil
- 500 grams Chicken
To grind For masala
- 1 tsp Oil
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 tsp Coriander leaves
- 1 tsp Pepper corns
- 2 tsp Sesame seeds
- 1 Cardamom
- 4 or 5 Cloves
- 1 Star anise
- 1 Onion
- 1/2 Coconut
- as required Water as required
Instructions
- Heat 1 tsp oil in a pan on low flame. Add 1 tsp each of cumin seeds, fennel seeds, coriander seeds, peppercorns, sesame seeds, 1 cardamom, 4-5 cloves, and 1 star anise. Roast until fragrant.
- Add 1 chopped onion and 1/2 coconut to the pan. Sauté until onions turn translucent. Grind the mixture with a little water into a smooth paste. Set aside.
- In a pressure cooker, heat oil. Add 1 bay leaf, 1 cup chopped onions, curry leaves, and 2 tbsp ginger garlic paste. Sauté until onions turn golden brown.
- Add 500g chicken pieces, 1/2 tsp turmeric powder, and salt. Sauté until the chicken turns white.
- Add 1 chopped tomato, a few mint leaves, and coriander leaves. Sprinkle 1 tbsp chili powder and 1/2 tbsp garam masala, and sauté for a few minutes.
- Add the prepared masala paste and water as needed for consistency. Adjust salt if needed. Close the pressure cooker and cook for 3-4 whistles, until the chicken is tender.
- Garnish with fresh coriander leaves and serve hot with rice or roti.
Video
Notes
- For extra flavor, use bone-in chicken pieces as they add richness to the curry.
- Adjust the amount of chilli powder based on your spice preference. Chettinad dishes are typically spicy, but you can reduce the chilli powder for a milder taste.
- For best results, use freshly grated coconut for the masala paste, which enhances the texture and flavor.
- If you don’t have a pressure cooker, you can cook the curry in a deep pan or pot, though it may take longer for the chicken to become tender.
- Adding a few mint and coriander leaves towards the end gives a fresh aroma to the curry.
Step-by-Step Guide to Chettinad Chicken Curry
Get ready to explore the bold flavors of Chettinad cuisine. Let’s discover how to make the special Chettinad masala that will take your taste buds on an exciting ride.
1. Prepare the Chettinad Masala Paste
- Heat 1 tsp oil in a pan over low flame.
- Add 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp coriander seeds, 1 tsp peppercorns, 2 tsp sesame seeds, 1 cardamom, 4-5 cloves, and 1 star anise to the pan.
- Roast the spices for a few minutes until they release a rich aroma, stirring constantly to prevent burning.
- Add 1 chopped onion and 1/2 grated coconut to the pan. Sauté the mixture until the onions become translucent.
- Remove from heat, let it cool, and grind the mixture with a little water into a smooth paste. Set this Chettinad masala paste aside.
2. Sauté the Aromatics
- In a pressure cooker, heat 2 tbsp oil over medium flame.
- Add 1 bay leaf, 1 cup of chopped onions, a few curry leaves, and 2 tbsp ginger-garlic paste to the oil.
- Sauté the mixture until the onions turn golden brown and the raw smell of ginger-garlic disappears.
3. Add the Chicken and Initial Spices
- Add 500g chicken pieces to the pot along with 1/2 tsp turmeric powder and salt.
- Sauté the chicken for a few minutes, allowing it to turn white and blend with the aromatics.
4. Add Tomatoes and Fresh Herbs
- Add 1 chopped tomato, a few mint leaves, and a few coriander leaves to the pot.
- Mix everything well and continue sautéing until the tomatoes soften, enhancing the flavor of the chicken.
5. Spice it Up
- Add 1 tbsp chili powder and 1/2 tbsp garam masala to the pot.
- Stir well to evenly coat the chicken with the spices.
- Sauté for 2-3 minutes to cook the spices and deepen the flavor.
6. Add the Chettinad Masala Paste and Simmer
- Pour in the prepared masala paste and mix well to coat the chicken evenly.
- Add water as needed to reach your desired curry consistency.
- Check the salt level and adjust if necessary.
7. Pressure Cook the Curry
- Close the pressure cooker with the lid and cook for 3-4 whistles, or until the chicken is tender and fully cooked.
- If using a regular pan, cover and cook on low heat for 30-40 minutes or until the chicken is soft, adding water as needed.
8. Garnish and Serve
- Once done, open the cooker and garnish the curry with freshly chopped coriander leaves.
- Serve hot with steamed rice, roti, or parotta.
Your authentic Chettinad Chicken Curry is now ready to delight your taste buds. Get ready to enjoy a burst of rich flavors that will have you coming back for more. Savor the true essence of South Indian cuisine in every delicious bite!
Tips
- Choosing the Right Chicken: Pick the chicken cuts you like best, but for the richest flavor, go with bone-in pieces. The bones add extra depth and taste to the curry.
- Adjusting Spice Level: Make this dish as mild or as spicy as you prefer by changing the amount of spices. Adjust the heat to match your taste.
- Balancing Heat with Chilies and Pepper: To get the perfect amount of heat, carefully adjust the quantity of chilies and black pepper. This balance will make the curry spicy without overpowering the other flavors.
- Cooking Methods: While a pressure cooker speeds things up, you can also cook this curry in a traditional pan (kadai) or pot. These methods allow for a slower, hands-on cooking experience.
- Cooking Time for Tender Chicken: Watch the cooking time closely to get perfectly tender chicken. Cooking time can vary based on the size of the chicken pieces, so adjust as needed.
- Try Different Chicken Types: For a unique twist, try using country chicken (nattu kozhi) instead of regular chicken. It gives the curry a rustic, traditional flavor that enhances the overall dish.
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