Chettinad Chicken Curry
Chettinad Chicken Curry is a spicy, flavorful South Indian dish known for its rich blend of freshly ground spices and coconut. This curry features tender chicken cooked in an aromatic gravy, delivering bold, authentic Chettinad flavors with every bite. Serve with rice, dosa, or parotta for a comforting and delicious meal that’s perfect for spice lovers!
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.
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