Chettinad Chicken Curry

There’s something truly special about making Chettinad Chicken Curry in my kitchen. The aroma of the spices fills the air, taking me back to the vibrant streets of Tamil Nadu, where every meal is a celebration. I remember the first time I tasted this dish at a friend’s house—it was bursting with flavors, and I was instantly hooked! The combination of tender chicken, aromatic spices, and fresh herbs creates a dish that’s not just a meal, but an experience. Whether you’re cooking for friends or just treating yourself, Chettinad Chicken Curry has a way of bringing everyone together. It’s rich, spicy, and comforting, making it perfect for any occasion. I love serving it with steamed rice or warm naan, allowing the sauce to soak in. Each bite is a reminder of the warmth and hospitality of Indian culture, and it’s a dish that never fails to impress.

Ingredients Overview for Chettinad Chicken Curry

In crafting the perfect Chettinad Chicken Curry, the ingredients play a pivotal role. Each component contributes to the complex flavor profile that makes this dish so beloved. The harmony of spices, fresh herbs, and succulent chicken creates a comforting meal that’s perfect for any season.

• 1 kg chicken thighs, boneless, cut into medium-sized pieces
• 4 tablespoons ghee or oil
• 2 bay leaves
• 2 sprigs curry leaves
• 45 g ginger, minced
• 30 g garlic, minced
• 60 g grated coconut, fresh or dry
• 2 large onions, diced
• 4 medium tomatoes, diced
• 2 tsp salt (to taste)
• 250 g water for cooking
• Cilantro to garnish
• 8 dried red chilies – whole Kashmiri or another variety
• 2 tsp black peppercorns
• 2 tsp cumin seeds (jeera)
• 4 tsp coriander seeds
• 10 green cardamom pods (elaichi)
• 2 sticks cinnamon (dalchini)
• 8 cloves (laung)
• 2 tbsp poppy seeds (khus khus)
• 2 tsp fennel seeds (saunf)

The Method for Chettinad Chicken Curry

Cooking Chettinad Chicken Curry is a delightful journey that fills your kitchen with tantalizing aromas. Follow these steps closely to ensure your curry is rich and flavorful.

1. Start by dry roasting the whole spices individually in a pan. This method intensifies their flavors. Once they’re fragrant, set them aside to cool before grinding them into a coarse mix.
2. In a heavy-bottomed pan, heat the ghee or oil. Add the minced ginger and garlic and sauté them until they become soft and aromatic. This is the base of your curry.
3. Next, introduce the desiccated coconut to the pan. Stir it in for a minute until it’s well combined.
4. Remove the roasted spices and grind them using a coffee grinder or a small mixer. Add just enough water to create a smooth paste. The paste should be thick but spreadable.
5. Return to your heavy-bottomed pan and add more ghee if necessary. Add the bay leaves followed by the curry leaves. Sauté for about thirty seconds until they release their aroma.
6. Add the diced onions to the pan. Sauté them until they turn transparent, stirring occasionally. This step is crucial for building the flavor.
7. Now, add the coconut and ginger-garlic paste to the onions. Stir them in well, allowing the mixture to marry.
8. Next, add the diced tomatoes, sprinkling with salt to help them break down. Cook for three to four minutes until they soften and blend with the other ingredients.
9. Stir in the ground spice mix, making sure everything is well combined. This is where the magic happens; the flavors start to come together.
10. Add the chicken pieces, ensuring they’re well coated with the roasted spice mix. This is key for flavor absorption.
11. Pour in just enough water to cover the meat and spice mixture. Bring it to a simmer and cook for another ten minutes on medium heat. Keep an eye on the consistency, adding more water if needed.
12. Finally, garnish your Chettinad Chicken Curry with freshly chopped cilantro and serve it hot with rice or naan.

Recipe Notes about Chettinad Chicken Curry

Here are some important notes to consider when making Chettinad Chicken Curry. These tips will help you achieve the best results!

• Storage: This curry can be stored in the fridge for up to three days. Ensure it’s in an airtight container to maintain freshness.
• Freezing: You can freeze Chettinad Chicken Curry for up to three months. Just thaw it overnight in the fridge before reheating.
• Flavor Development: The curry tastes even better the next day as the flavors continue to meld.
• Serving Suggestions: Pair it with steamed rice, naan, or even quinoa for a healthy twist.
• Adjusting Spice Levels: If you prefer a milder dish, reduce the number of dried red chilies used.

What to Serve Alongside Chettinad Chicken Curry

When serving Chettinad Chicken Curry, the right accompaniments can elevate your meal. Here are some delightful options:

• Steamed Rice: The classic pairing, allowing the rich curry to soak into the rice.
• Naan: Soft, fluffy naan is perfect for scooping up the curry and makes the meal even more enjoyable.
• Raita: A cooling yogurt side dish can balance the heat of the curry beautifully.
• Salad: A simple cucumber and tomato salad adds a refreshing crunch to the meal.
• Pickles: Indian pickles provide a tangy contrast that complements the curry’s flavors.
• Occasions: This dish is perfect for family gatherings, festive occasions, or a simple Sunday dinner.

FAQ

Conclusion

In conclusion, Chettinad Chicken Curry is a delightful dish that brings warmth and comfort to your table. With its rich flavors and fragrant spices, it creates an unforgettable meal experience. I encourage you to try making this curry at home—it’s not just food; it’s a taste of tradition that you’ll cherish.

Chettinad Chicken Curry

The ultimate comfort food, Chettinad Chicken Curry is rich, spicy, and bursting with flavor. This easy weeknight dinner is a delightful blend of tender chicken and aromatic spices. Treat yourself to this authentic dish tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Indian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg chicken thighs boneless, cut into medium-sized pieces
• 4 tablespoons ghee or oil
• 2 bay leaves
• 2 curry leaves
• 45 g ginger minced
• 30 g garlic minced
• 60 g grated coconut fresh or dry
• 2 large onions diced
• 4 medium tomatoes diced
• 2 tsp salt to taste
• 250 g water for cooking
• 1 Cilantro to garnish
• 8 dried red chilies whole Kashmiri or another variety
• 2 tsp black peppercorns
• 2 tsp cumin seeds (jeera)
• 4 tsp coriander seeds
• 10 green cardamom pods (elaichi)
• 2 sticks cinnamon (dalchini)
• 8 cloves (laung)
• 2 tbsp poppy seeds (khus khus)
• 2 tsp fennel seeds (saunf)

Equipment

• Blender
• Mixing Bowl
• Cutting Board
• Grater
• Skillet
• Frying Pan
• Chef's Knife
• Baking Sheet

Method

 

1. Start by dry roasting the whole spices individually in a pan. This method intensifies their flavors. Once they're fragrant, set them aside to cool before grinding them into a coarse mix.
2. In a heavy-bottomed pan, heat the ghee or oil. Add the minced ginger and garlic and sauté them until they become soft and aromatic. This is the base of your curry.
3. Next, introduce the desiccated coconut to the pan. Stir it in for a minute until it’s well combined.
4. Remove the roasted spices and grind them using a coffee grinder or a small mixer. Add just enough water to create a smooth paste. The paste should be thick but spreadable.
5. Return to your heavy-bottomed pan and add more ghee if necessary. Add the bay leaves followed by the curry leaves. Sauté for about thirty seconds until they release their aroma.
6. Add the diced onions to the pan. Sauté them until they turn transparent, stirring occasionally. This step is crucial for building the flavor.
7. Now, add the coconut and ginger-garlic paste to the onions. Stir them in well, allowing the mixture to marry.
8. Next, add the diced tomatoes, sprinkling with salt to help them break down. Cook for three to four minutes until they soften and blend with the other ingredients.
9. Stir in the ground spice mix, making sure everything is well combined. This is where the magic happens; the flavors start to come together.
10. Add the chicken pieces, ensuring they’re well coated with the roasted spice mix. This is key for flavor absorption.
11. Pour in just enough water to cover the meat and spice mixture. Bring it to a simmer and cook for another ten minutes on medium heat. Keep an eye on the consistency, adding more water if needed.
12. Finally, garnish your Chettinad Chicken Curry with freshly chopped cilantro and serve it hot with rice or naan.

Notes

• Storage: This curry can be stored in the fridge for up to three days. Ensure it’s in an airtight container to maintain freshness.
• Freezing: You can freeze Chettinad Chicken Curry for up to three months. Just thaw it overnight in the fridge before reheating.
• Flavor Development: The curry tastes even better the next day as the flavors continue to meld.
• Serving Suggestions: Pair it with steamed rice, naan, or even quinoa for a healthy twist.
• Adjusting Spice Levels: If you prefer a milder dish, reduce the number of dried red chilies used.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.