Chettinad Chicken Curry

Written by
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about our editorial process
Petrina Verma Sarkar
Published on 01/11/20 by Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats's Editorial Process

Updated 01/11/20

Chettinad chicken curry

The Spruce / Petrina Verma Sarkar
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 3 to 4 servings
Nutritional Guidelines (per serving)
796 Calories
48g Fat
23g Carbs
70g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 3 to 4 servings
Amount per serving
Calories 796
% Daily Value*
Total Fat 48g 61%
Saturated Fat 13g 66%
Cholesterol 209mg 70%
Sodium 283381mg 12,321%
Total Carbohydrate 23g 8%
Dietary Fiber 7g 26%
Protein 70g
Calcium 343mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

From Tamilnadu in South India, Chettinad chicken is a fiery curry. There's no reason why you can't reduce the chilies to suit your palate though. While Chettinad chicken goes perfectly with Dosa or Appams, it tastes equally good with Parathas (pan-fried Indian flatbread) and even plain boiled rice.

Ingredients

  • 1 tablespoon poppy seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon anise seed/fennel seeds
  • 3 red chilies (dry)
  • 1 stick cinnamon (1 inch)
  • 2 cardamom pods
  • 3 cloves
  • 1/2 cup coconut (grated)
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 2 to 3 tablespoons vegetable oil (or sunflower, canola, or ghee)
  • 10 to 15 curry leaves
  • 2 large onions (sliced fine)
  • 1 star anise
  • 2 tomatoes (chopped fine)
  • Optional: 1 teaspoon chili powder
  • 1-kilogram chicken (a whole chicken cut into bits or leg or breast pieces)
  • Salt (to taste)
  • 2 teaspoons lime juice
  • Garnish: chopped coriander leaves

Steps to Make It

  1. Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chilies, cinnamon, cardamom, cloves, and coconut for 3 to 4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.

  2. Mix the ginger and garlic pastes with this powder and keep aside.

  3. In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.

  4. Add the spice paste and star anise and fry for another 2 to 3 minutes.

  5. Add the tomatoes and chili powder and stir well to mix all the ingredients.

  6. Add the chicken, cover and simmer till it is tender.

  7. When the chicken is done add lime juice, mix well and turn off the flame.

  8. Garnish with coriander leaves and serve.

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