Chettinad Chicken Curry

Name: Chettinad Chicken Curry
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.2kg chicken, cut into pieces; 3 onions, diced; 3 tomatoes, diced; 2 tbsp ginger-garlic paste; 2 tsp freshly ground black pepper; 2 tsp cumin; 1 tsp fennel seeds; 1 tsp coriander powder; 1/2 tsp turmeric; 6 curry leaves; 3 dried red chillies; 4 tbsp oil; salt to taste

South Indian Chettinad chicken curry with freshly ground black pepper and kalpasi spice blend. Frying the onions for a full 20 minutes until deeply golden gives this curry its signature dark, complex base.

Total time

75 min

Prep

20 min

Cook

55 min

Difficulty

medium

Cuisine

Indian

gluten-free

Ingredients

1.2kgchicken, cut into pieces

3onions, diced

3tomatoes, diced

2 tbspginger-garlic paste

2 tspfreshly ground black pepper

2 tspcumin

1 tspfennel seeds

1 tspcoriander powder

1/2 tspturmeric

6curry leaves

3dried red chillies

4 tbspoil

saltto taste

Instructions

Fry fennel seeds and dried chillies in oil.

Add onion and fry until deeply golden, 20 minutes.

Add ginger-garlic paste. Cook 3 minutes.

Add tomatoes and cook until oil separates.

Add all spices and chicken. Coat thoroughly.

Simmer covered 30 minutes with a little water until chicken is cooked.

Dry-fry uncovered to reduce sauce.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

712

Protein

96.1g

Fat

27.6g

Carbs

15.3g

Fiber

3.7g

Sodium

353mg

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