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Chicken Chettinad
South India's most complex chicken curry with freshly ground spices including kalpasi and marathi mokku.
Ingredients
Instructions
Toast fennel seeds and black pepper in a dry pan, grind coarsely.
Fry curry leaves in oil until crispy, add onions and cook until deep golden.
Add garlic and ginger, cook 2 minutes.
Add all spices including ground fennel and pepper, cook 2 minutes.
Add tomatoes and cook 10 minutes until oil separates.
Add chicken pieces, coat in masala.
Add 200ml water, cover and cook 35 minutes until chicken is very tender.
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.
