Chicken Chettinad
Fiery South Indian chicken curry with freshly ground spice paste — bold, aromatic, and intensely flavourful.
Cuisine: South Indian (Tamil Nadu) · Style: Curry · Protein: Chicken · Total time: · Difficulty: medium · Servings: 4 · Spice: 5/5
Ingredients
- 500g chicken
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 tsp black pepper
- 1 tsp fennel seeds
- 4 dried red chillies
- 1 tsp poppy seeds
- 1 star anise
- 1/2 cup coconut, grated
- Curry leaves
- 2 tbsp oil
- Salt to taste
Steps
- Dry roast pepper, fennel, chillies, poppy seeds, and star anise. Grind to paste.
- Heat oil, add curry leaves and onions. Cook until golden.
- Add ginger-garlic paste and tomatoes. Cook 5 minutes.
- Add the ground spice paste and fry 3 minutes.
- Add chicken pieces and sear well.
- Add water, cover and cook 25 minutes.
- Finish with grated coconut. Serve with rice or parotta.