Chicken Chettinad
South India's most complex chicken curry with freshly ground spices including kalpasi and marathi mokku.
Total time
70 min
Prep
20 min
Cook
50 min
Difficulty
medium
Cuisine
Indian
gluten-free
Ingredients
1kgchicken pieces, bone in
2large onions, diced
400gcrushed tomatoes
4 clovesgarlic, minced
2cmfresh ginger, minced
2 tspground coriander
1 tspturmeric
1 tspchilli powder
1 tspblack pepper, freshly ground
1 tspfennel seeds
2 tspgaram masala
15curry leaves
3 tbspvegetable oil
1 handfulfresh coriander
Instructions
1
Toast fennel seeds and black pepper in a dry pan, grind coarsely.
2
Fry curry leaves in oil until crispy, add onions and cook until deep golden.
3
Add garlic and ginger, cook 2 minutes.
4
Add all spices including ground fennel and pepper, cook 2 minutes.
5
Add tomatoes and cook 10 minutes until oil separates.
6
Add chicken pieces, coat in masala.
7
Add 200ml water, cover and cook 35 minutes until chicken is very tender.
8
Reduce to a thick gravy, scatter with coriander and serve with rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
778
Protein
72.1g
Fat
44.4g
Carbs
18.9g
Fiber
4.7g
Sodium
527mg
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