Chettinad Chicken Curry
A fiery and aromatic dish from Tamil Nadu — Chettinad Chicken Curry is made with freshly ground spices, coconut, and curry leaves. Known for its bold flavors, it pairs beautifully with steamed rice, idiyappam, or parotta.
Shreya Singh
1 month ago
Ingredients
For the chicken
For Chettinad masala
For the curry base
Nutrition Facts (per serving)
- Calories 390
- Total Fat 22 g
- Saturated Fat 7 g
- Cholesterol 85 mg
- Sodium 720 mg
- Total Carbohydrate 12 g
- Protein 34 g
Instructions
- 1 Dry roast the Chettinad masala ingredients (red chillies, coriander, cumin, pepper, fennel, cloves, cardamom, cinnamon, coconut) until fragrant. Cool and grind into a fine paste.
- 2 Marinate chicken with turmeric and a little salt. Set aside for 15–20 minutes.
- 3 Heat oil in a heavy-bottomed pan. Add curry leaves, then onions. Sauté until golden brown.
- 4 Add ginger-garlic paste and fry for 1–2 minutes. Add chopped tomatoes and cook until soft and oil separates.
- 5 Stir in the ground Chettinad masala and fry for 3–4 minutes.
- 6 Add chicken pieces, mix well to coat with masala. Pour in about 1.5 cups water, cover, and cook on medium heat for 25–30 minutes until chicken is tender.
- 7 Adjust salt and simmer until gravy thickens to desired consistency.
- 8 Serve hot, garnished with curry leaves. Best with rice, parotta, or idiyappam.
