Chettinad Chicken Curry
Chettinad Chicken Curry is a deeply flavourful, spicy South Indian curry useing freshly ground masala to showcase its incredible flavour.
Ingredients
For the Chettinad Masala
- 2 tbsp coriander seeds
- 1 ½ tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 4-6 whole dried red chilis, (lal mirch) adjust for spice
- 1 inch cinnamon stick
- 1 star anise, optional
- 6 cloves
- 3 green cardamom pods
- 1 tbsp poppy seeds
For the Chicken Curry
- 1 ½ lbs skinless chicken thighs and/or drumsticks, cut "curry style"
- 4 tbsp neutral oil
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, finely chopped (or pureed)
- 1 tsp Kashmiri chili powder, or Indian chili powder
- ½ tsp turmeric powder
- 1 ¾ tsp fine sea salt, plus more to taste
- ½ cup water, adjust for desired consistency
- bay leaf
- fresh cilantro, chopped
Directions
Make the Chettinad Masala
- In a small pan, dry roast all the spices for the masala spice over medium heat. Stir frequently until for 2-3 minutes until fragrant. Use 4 peppers for mild, 5 for medium, and 6 for spicy.
- Remove the spices from the pan and set aside to cool. Once spices have cooled, use a spice grinder to completely blend them up into a powder. Mix with 2 tbsp of water and set aside.
Cook the Chicken Curry
- Heat oil over medium-low heat in a large saucepan or medium dutch oven (with matching lid).
- Once the oil is hot, cook the onions until deeply golden brown, stirring occasionally (7-9 minutes). If it seems to be browning too fast or burning, reduce the heat.
- Stir in ginger-garlic paste and cook for 1 minute - stirring constantly. Add in the tomatoes, turmeric, chili powder, and 1 tsp salt. Cook until the oil seperates from the curry (about 5 minutes), stirring occasionally.
- Add in the chettinad masala paste and cook for another minute before adding in the chicken pieces and the remaining ¾ tsp salt. Toss well to coat and cook for 5 minutes.
- Pour in ½ cup water and add in the bay leaf. Stir well and cover, simmering for 45 minutes, stirring once after 30 minutes.
Finish & Serve
- Once the chicken is fully cooked and the oil has separated from the curry, check the sauce for seasoning. Stir in the garam masala and let the curry sit for a couple of minutes before serving.
- Garnish with fresh cilantro and serve with rice, naan or roti.
Notes
Serves 4-6 depending on appetites!
If you are able to find kalpasi, feel free to add a large pinch to the masala mix.
"Curry style" Chicken: I cut the chicken thighs in half by cutting 2/3 of the meat from the bone, but you don't want to be boneless or have no meat on the bone. Some cut "curry style" chicken through the bone but I prefer this to avoid getting bits of bone in the sauce. With drumsticks, cut a slit on one side along the bone to increase surface area.
Nutrition
Calories: 375kcalCarbohydrates: 8.3gProtein: 39.8gFat: 20.1gSodium: 977mgPotassium: 587.7mgFiber: 3gCalcium: 93.4mgIron: 3.4mg
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