Chicken Chettinad

South Indian

Intermediate

Curry

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Chicken Chettinad
Recipe: Cook South India’s Signature Curry At Home

Name: ~Chicken Chettinad~ Recipe: Cook South India’s Signature Curry At Home
Total time: 60 min
Yield: 1
Cuisine: South Indian
Ingredients: 500 g Chicken (curry cut); 3 tbsp Oil; 2 medium Onion (finely sliced); 2 medium Tomato (chopped); 2 tbsp Ginger-garlic paste; ½ tsp Turmeric powder; 1 tsp Red chilli powder; 10–12 Curry leaves; to taste Salt; 1 tsp Cumin seeds (For Chettinad Masala); 2 tbsp Coriander seeds; 1 small piece Cinnamon stick; 1 tsp Fennel seeds; 5 to 6 Dry red chillies; 1 tsp Black peppercorns; 2 Green cardamom; 3 to 4 Cloves; ¼ cup Grated coconut

60 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Non Veg

Diet

Made with freshly ground spices, the speciality of Chettinad, Chicken Chettinad has been a beloved dish of South India for years. This meal has a spicy and aromatic flavour since it is marinated and cooked in a fragrant coconut sauce with a rich combination of traditional spices. Best enjoyed with steaming rice, paratha, dosa or idiyappam.

Ingredients

UNITSIngredients

500 g Chicken (curry cut)

3 tbspOil

2 mediumOnion (finely sliced)

2 mediumTomato (chopped)

2 tbspGinger-garlic paste

½ tspTurmeric powder

1 tspRed chilli powder

10–12Curry leaves

to tasteSalt

1 tspCumin seeds (For Chettinad Masala)

2 tbspCoriander seeds

1 small pieceCinnamon stick

1 tspFennel seeds

5 to 6Dry red chillies

1 tspBlack peppercorns

2Green cardamom

3 to 4Cloves

¼ cupGrated coconut

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A delightful coastal-style dish, this Coconut Chicken Curry with Lemon Rice has the perfect harmony of creamy, spicy, and citrus flavours. The curry gets its velvety texture and mild sweetness from gently simmered coconut milk, while the crispness and brightness come from the lemon rice. This hearty, comforting combination makes it ideal for both weeknight and weekend meals.
50 mins
intermediate

Follow
Directions

Description - Step 1

Step 1: Roast and Grind Spices

Make Chettinad masala by dry roasting red chillies, coriander, cumin, fennel, peppercorns, cardamom, cloves, cinnamon, and coconut in a pan until golden. Let it cool, then grind with water to make a thin paste.

Step 1

Step 1: Roast and Grind Spices

7 Minutes

Step 2

Step 2: Prepare the Base

5 Minutes

Step 3

Step 3: Add Masala

5 Minutes

Step 4

Step 4: Cook with Chicken

15 Minutes

Plate it up!

Plating Instructions

Serve hot in a ceramic bowl with some red chillies on top for an authentic feel.

Pairing Instructions

Serve with fluffy lachha paratha and achar as part of a full-course meal.

Garnishing Instructions

For added flavour and fragrance, sprinkle fresh coriander over top.