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Chettinad Chicken Curry
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.
Ingredients
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.
