Per serving · Approximate values estimated by AI
South Indian Chicken Chettinad
Traditional dish · Indian
A fiery and complex chicken curry from the Chettinad region of Tamil Nadu, known for its aromatic spice blend and bold flavors.
Ingredients
- Chicken, bone-in, cut into pieces1 kg
- Onions, sliced2 medium
- Tomatoes, chopped2 medium
- Ginger-garlic paste2 tbsp
- Curry leaves1 sprig
- Coconut oil3 tbsp
- Whole dried red chilies4-6
- Coriander seeds2 tbsp
- Cumin seeds1 tsp
- Fennel seeds1 tsp
- Peppercorns1 tsp
- Cloves4-5
- Cardamom pods2-3
- Cinnamon stick1 inch
- Turmeric powder1/2 tsp
- Saltto taste
- Wateras needed
Steps
- 1
Dry roast whole spices (dried red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cardamom pods, cinnamon stick) until fragrant. Let cool slightly, then grind into a fine powder.
- 2
Heat coconut oil in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown.
- 3
Add ginger-garlic paste and curry leaves. Sauté for 1-2 minutes until the raw smell disappears.
- 4
Add chopped tomatoes and cook until softened and oil starts to separate.
- 5
Add the ground spice mixture and turmeric powder. Stir well and cook for 2-3 minutes until fragrant.
- 6
Add the chicken pieces and salt. Mix well to coat the chicken with the spice masala. Cook for 5 minutes, stirring occasionally.
- 7
Add enough water to cover the chicken, bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until chicken is cooked through and tender. Stir occasionally.
- 8
Adjust seasoning if necessary. The curry should be thick and rich.
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