Chettinad chicken curry from Tamil Nadu is flavored with a signature roasted spice blend, fresh coconut, and sesame oil. It features tender, bone-in chicken in a rich, dark-brown gravy that pairs perfectly with steamed rice, parottas or roti.
Chettinad Chicken Curry
Description
Chettinad chicken curry from Tamil Nadu is flavored with a signature roasted spice blend, fresh coconut, and sesame oil. It features tender, bone-in chicken in a rich, dark-brown gravy that pairs perfectly with steamed rice, parottas or roti.
For Marination
For Chettinad Spice Paste
For the Curry
Instructions
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Marinate the Chicken
In a bowl, combine the chicken with the turmeric, lemon juice, and salt. Toss well to coat and let it marinate for 20–30 minutes while you prepare the spices.
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Prepare the Masala
- Heat 1 teaspoon of sesame oil in a heavy-bottomed pan over medium-low heat. Add all the whole spices (coriander, black peppercorns, cumin, fennel, cinnamon, cloves, star anise, and dry red chilies). Dry roast until fragrant and slightly darkened (about 3-4 minutes). Remove and set aside to cool.
- In the same pan, add the grated coconut and dry roast until it turns light golden brown (about 3-4 minutes).
- In a blender or food processor, combine the roasted spices, roasted coconut, garlic, and ginger with a splash of water, and grind into a smooth, thick paste.
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Prepare the Curry
- Heat 2 tablespoons of sesame oil in a heavy kadai (wok) or deep pan over medium heat. Add the sliced shallots and curry leaves, sautéing until the shallots turn golden and soft.
- Add the chopped tomatoes and cook until they soften and the oil starts to separate.
- Add the marinated chicken pieces and sauté on high heat for 3–5 minutes until the chicken is slightly seared and changes color.
- Pour in the freshly ground Chettinad spice paste and mix well, allowing the chicken to coat evenly.
- Add 1 cup of water and additional salt if needed. Bring the mixture to a simmer, then cover and cook on low heat for 15–20 minutes, or until the chicken is completely tender and cooked through.
- Remove the lid, simmer for a few more minutes if you prefer a thicker gravy, and garnish with fresh coriander leaves.
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Serving
This dish has a bold, spicy, and deep flavor that shines when served hot alongside steaming Basmati rice, soft appams, or flaky Malabar parottas.
