Chettinad Chicken
:max_bytes(150000):strip_icc()/chettinad-chicken-curry-1957790-hero-01-24d7a00c43054b5abd5c0dcc1c60a31a.jpg)
The Spruce / Julia Hartbeck
Nutrition Facts (per serving) | |
---|---|
629 | Calories |
40g | Fat |
19g | Carbs |
49g | Protein |
Nutrition Facts | |
---|---|
Servings: 3 to 4 | |
Amount per serving | |
Calories | 629 |
% Daily Value* | |
Total Fat 40g | 51% |
Saturated Fat 10g | 52% |
Cholesterol 152mg | 51% |
Sodium 427mg | 19% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 4g | 16% |
Total Sugars 9g | |
Protein 49g | |
Vitamin C 30mg | 152% |
Calcium 108mg | 8% |
Iron 4mg | 22% |
Potassium 798mg | 17% |
*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. |
For Indian food enthusiasts, the cuisine of Chettinad is synonymous with boldness, flavor, and wholesomeness. Not as spicy as other culinary traditions in the Indian subcontinent, Chettinad dishes are heavily influenced by East Asian cuisine. Many spices and techniques were brought to the area by travelers and merchants, so ingredients and traditions from Sumatra, Burma, Java, and Vietnam are still very much alive.
Our recipe for chicken Chettinad is a take on one of the most beloved chicken dishes in Indian restaurants, and one of the most strongly flavored and succulent stews that you'll ever have the chance of eating. Although the list of ingredients is long, most of the spices are easily available. Because this recipe is rooted in the heavy use of spices, be sure that the spices you are using are as fresh as possible.
The dish comes together quickly and should be enjoyed with dosa, appams, parathas, chapatis, or plain boiled rice to soak up the juicy sauce. Use any chicken cuts you'd prefer; many cooks opt for bone-in thighs, while others prefer boneless chicken breast, but either adds a lot of character to the final dish and make it a filling and comforting meal.
Ingredients
-
1 tablespoon poppy seeds
-
1 teaspoon coriander seeds
-
1 teaspoon cumin seeds
-
1 teaspoon anise seed, or fennel seeds
-
3 dried red chili peppers
-
1 1-inch stick cinnamon
-
2 cardamom pods
-
3 whole cloves
-
1/2 cup grated coconut
-
2 teaspoons ginger paste
-
2 teaspoons garlic paste
-
3 tablespoons vegetable oil, or sunflower, canola, or ghee
-
10 to 15 curry leaves
-
2 large onions, finely sliced
-
1 star anise pod
-
2 medium tomatoes, finely chopped
-
1 teaspoon chili powder
-
1 whole chicken, or 2 pounds, cut into chunks
-
Salt, to taste
-
2 teaspoons lime juice
-
Cilantro, for garnish
Steps to Make It
-
Gather the ingredients.
The Spruce / Julia Hartbeck -
Heat a heavy pan or skillet on medium heat and roast the poppy, coriander, cumin, and fennel seeds, plus the dried red chilies, cinnamon stick, cardamom pods, cloves, and grated coconut for 3 to 4 minutes. Remove from the heat and allow to cool. Grind the mixture into a coarse powder in a clean dry spice or coffee grinder.
The Spruce / Julia Hartbeck -
In a medium-sized bowl, mix the ginger and garlic paste with the spice powder you previously made, and keep this mixture aside.
The Spruce / Julia Hartbeck -
In a deep pan or large skillet, heat the oil and add the curry leaves on medium heat. When they stop spluttering, add the sliced onions and fry until they turn light brown, or 3 to 4 minutes.
The Spruce / Julia Hartbeck -
Add the reserved spice paste and star anise and fry for another 2 to 3 minutes.
The Spruce / Julia Hartbeck -
Add the tomatoes and chili powder and stir well to mix all the ingredients.
The Spruce / Julia Hartbeck -
Add the chicken, lower the heat to a simmer, cover, and cook until it's tender, or about 25 to 30 minutes.
The Spruce / Julia Hartbeck -
When the chicken is done, taste test and add salt to season. Add the lime juice, mix well, and turn off the flame.
The Spruce / Julia Hartbeck -
Garnish with coriander leaves and serve.
The Spruce / Julia Hartbeck -
Enjoy!
How Long Do Spices Last?
Most spices won't go bad in the sense that we are used to when talking about food, but they will lose potency, color, and flavor over time. Dry spices last longer than dry herbs, but whole spices last longer than their ground counterparts. The shelf life of dried herbs and ground spices is between one to three years, depending on the type. For whole spices, the shelf life is closer to four years, but always check the labels and be sure to discard any spice that no longer has a potent smell, that is lacking color, or that has been in contact with too much moisture, as this can lead to mold growth.
The best way to stores spices is in a cool dark place in airtight jars or well-sealed containers—glass or ceramic are recommended.
Recipe Tags: