Chettinad Chicken Curry
This South Indian chicken curry features a deeply flavorful, aromatic sauce made from freshly toasted and ground spices.
Ingredients
- 1 ½ lbs bone-in skinless chicken pieces, 680g
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder like Kashmiri
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons ginger-garlic paste
- ¾ teaspoon salt plus more to taste
- 5 to 6 dried red chilies
- 1 ½ tablespoons coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 6 green cardamom pods
- 1 cinnamon stick 2-inch
- 5 whole cloves
- 1 star anise
- 1 small piece stone flower optional, kalpasi
- ⅓ cup unsweetened shredded coconut 30g
- 12 raw cashews
- 2 sprigs fresh curry leaves divided
- 3 tablespoons gingelly oil or vegetable oil sesame
- 1 large onion finely chopped
- 2 medium tomatoes finely chopped
- 1 cup hot water 240ml
Instructions
- In a medium bowl, combine the chicken pieces with the turmeric, red chili powder, lemon juice, ginger-garlic paste, and ¾ teaspoon of salt. Mix well to coat and set aside to marinate while you prepare the spices.
- Place a dry skillet over medium-low heat. Add the dried red chilies, coriander seeds, fennel seeds, cumin seeds, peppercorns, cardamom pods, cinnamon stick, cloves, star anise, and optional stone flower. Toast, stirring frequently, until fragrant and a shade darker, about 5-7 minutes. Transfer to a plate to cool completely.
- In the same skillet, add the shredded coconut, cashews, and one sprig of curry leaves. Toast over medium-low heat, stirring, until the coconut is light golden brown, about 4-5 minutes. Remove from heat.
- Once the whole spices are cool, grind them into a fine powder using a spice grinder. Add the toasted coconut mixture and ¼ cup (60ml) of water to the grinder or a small blender. Blend until you have a smooth, thick paste.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and golden, about 8-10 minutes.
- Add the marinated chicken to the pot. Increase the heat to medium-high and cook until the chicken is lightly browned on all sides, about 5 minutes.
- Stir in the chopped tomatoes and cook until they soften and break down, about 5 minutes. Add the prepared Chettinad masala paste and the remaining sprig of curry leaves. Stir constantly and cook for 2 minutes.
- Pour in the hot water and stir to combine, scraping any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through.
- Uncover and check that the chicken has reached an internal temperature of 165°F (74°C). If the sauce is too thin, simmer uncovered for a few minutes to thicken. Taste and adjust with more salt if needed before serving.
Notes
The heat level can be adjusted by using more or fewer dried red chilies. Use a mild variety like Kashmiri for color without intense heat.
Stone flower (kalpasi) adds a traditional earthy flavor but can be omitted if you cannot find it at an Indian grocery store or online.
For a smoother sauce, you can use 1 cup of canned crushed tomatoes instead of fresh chopped tomatoes.
Food Safety: Always cook poultry to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.