chicken chettinad curry with spicy gravy
Chicken Chettinad curry needs no introduction as most Indian restaurants serve the chicken curry as part of their menu. This south Indian chicken curry with its distinctive flavors is made up of quite a few aromatic spices.
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- The ingredients mentioned below use standard measuring cups and spoons.
- To make the Chettinad masala spice
- 1 tbsp oil
- 2 tbsp coriander seeds
- 1 tsp poppy seeds(there are times that I run out of this ingredient and cook without, so you can make this an optional ingredient but if you want to stick to the authentic recipe then poppy seeds is a must)
- 1 tbsp cumin seeds
- 1/2 a teaspoon peppercorns
- 1 tbsp fennel seeds
- 4 green cardamom
- 3 clove 3 cloves
- 1 pc cinnamon(1-2 inches)
- 1 Star anise
- 5 whole dry red chilies
- To make the Chettinad chicken gravy
- 1/2 a cup of scraped coconut(substitute with dessicated coconut)
- 2 inch piece of ginger chopped fine(2 tbsp)
- 6 clove garlic chopped fine(3 tbsp
- 3 tbsp oil
- A sprig of curry leaves
- 1 large onion
- 3 medium-sized tomatoes
- 1 tsp chili powder
- 1 tsp turmeric
- Salt to season
- 1 kg chicken parts(you can use a mix of parts or boneless chicken as I have done)
- 2 tbsp lime
- 1 and 1/2 cup of water(see notes above if using coconut milk)
- Fresh Coriander leaves to garnish
Instructions
- 1
Gather all the spices needed to make the Chettinad chicken curry before you begin making the curry.
- 2
Cut the onions(1 large sliced fine), tomatoes(3 medium chopped), ginger(2 “inch piece about 2 tbsp), and garlic(6 cloves, about 3 tbsp).
- 3
Clean, wash and drain, and pat dry the chicken once you’ve cut them into the required size.
- 4
Place a pan over low heat, and pour a tablespoon of oil.
- 5
Add the coriander seeds(2tbs), poppy seeds(1tsp), cumin seeds(1 tbs), peppercorns(1/2tsp), cardamom(4), cloves(3), cinnamon(1 inch piece), star anise(1), fennel seeds(1tbs), red chillies(5 whole dry chillies).
- 6
Roast the following ingredients for 3-5 minutes over low to medium fire until they release their aroma. Set aside to cool.
- 7
Important: When you add the ingredients to the dry roast(above instruction), add one spice at a time to the pan, leaving a few seconds in between adding the next spice.
- 8
Add the dry red chillies at the end, so the chillies won’t burn.
- 9
Once all the spices are roasted, transfer them to a bowl.
- 10
Wipe the same pan and place the pan over a low fire.
- 11
Add the scraped coconut(1/2 a cup, substitute with dessicated coconut).
- 12
Do not add oil, but gently roast until the coconut changes slightly golden and looks dry.
- 13
This should be done over low-medium heat for at least 5 minutes. Set aside to cool.
- 14
Once the roasted spices and coconut are cool, add them to the coffee grinder.
- 15
Add the chopped ginger(2-inch piece) and garlic(6 cloves) as well.
- 16
Grind all the spices till you have a thick masala powder to make the Chettinad chicken gravy.
- 17
Transfer to a bowl and set aside.
- 18
Place your preferred cooking pan or wok over medium heat and pour in oil(4 tbsp), leave it to warm for a few seconds.
- 19
Once the oil is warm, add curry leaves, onions(1 large sliced finely), and tomatoes(3 medium chopped).
- 20
Red chilli powder(1 tsp) and turmeric(1 tsp). Sauté the following ingredients until the onions and tomatoes turn soft.
- 21
Maintain medium heat, and add the ground masala(spice mix)to the tempered ingredients in the pan.
- 22
Combine and cook all the ingredients in the pan until the oil separates, which should take 5 minutes.
- 23
Add the chicken to the masala mix, season with salt, and combine all ingredients.
- 24
Cook for a further 5 minutes
- 25
Pour in two cups of water and the lime juice, cover with a lid, and let it slow-cook until the gravy thickens and reduces to the consistency you prefer.