Tamil Nadu

Chettinad chicken curry

Name: Chettinad chicken curry
Total time: 1 h
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 750 g curry cut chicken, curry cut (bone in chicken, small pieces); 2 medium sliced onion; 1 large chopped tomato; 1 1/2 tbsp ginger garlic paste; 1/2 tsp turmeric (ground turmeric); Salt, to taste; 6 to 8 dried red chilli; 1 1/2 tbsp coriander seeds; 2 tsp black pepper; 1 1/2 tsp fennel seeds; 1 tsp cumin seeds; Whole spices, cinnamon, cloves, star anise, kalpasi; 1/3 cup fresh grated coconut; 3 tbsp sesame oil; 2 sprigs curry leaves; 1 1/4 cups water; a little chopped coriander leaves (cilantro)

Freshly roasted spices and a pepper kick that says hello from Karaikudi.

60 minTime

38 gProtein each

hotSpice

The trader kitchens3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

483kcalsame

38 gproteinsame

6 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Onion2 medium, sliced

Tomato1 large, chopped

Ginger garlic paste1½ tbsp

Turmeric (ground turmeric)½ tsp

Saltto taste

Dried red chilli6 to 8

Coriander seeds1½ tbsp

Black pepper2 tsp

Fennel seeds1½ tsp

Cumin seeds1 tsp

Whole spicescinnamon, cloves, star anise, kalpasi

Fresh grated coconut⅓ cup

Sesame oil3 tbsp

Curry leaves2 sprigs

Water1¼ cups

Coriander leaves (cilantro)a little, chopped

Method

6 steps

1Rub the chicken with turmeric and salt and set aside.
2Dry roast the red chillies, coriander, pepper, fennel, cumin and whole spices on low heat, then add the coconut. Cool and grind with water to a paste.
3Heat the sesame oil. Fry curry leaves, then the onions until golden. Add ginger garlic paste.
4Add the tomato and cook till mushy. Add the chicken and sear on high heat.
5Add the ground paste and water. Cover and cook on medium, stirring now and then.
6Finish with coriander leaves and rest for 10 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Chettinad chicken curry

Freshly roasted spices and a pepper kick that says hello from Karaikudi.

60 minTime

38 gProtein each

hotSpice

The trader kitchens3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

483kcalsame

38 gproteinsame

6 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Onion2 medium, sliced

Tomato1 large, chopped

Ginger garlic paste1½ tbsp

Turmeric (ground turmeric)½ tsp

Saltto taste

Dried red chilli6 to 8

Coriander seeds1½ tbsp

Black pepper2 tsp

Fennel seeds1½ tsp

Cumin seeds1 tsp

Whole spicescinnamon, cloves, star anise, kalpasi

Fresh grated coconut⅓ cup

Sesame oil3 tbsp

Curry leaves2 sprigs

Water1¼ cups

Coriander leaves (cilantro)a little, chopped

Method

6 steps

1Rub the chicken with turmeric and salt and set aside.
2Dry roast the red chillies, coriander, pepper, fennel, cumin and whole spices on low heat, then add the coconut. Cool and grind with water to a paste.
3Heat the sesame oil. Fry curry leaves, then the onions until golden. Add ginger garlic paste.
4Add the tomato and cook till mushy. Add the chicken and sear on high heat.
5Add the ground paste and water. Cover and cook on medium, stirring now and then.
6Finish with coriander leaves and rest for 10 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chettinad chicken curry

Make it your way

Ingredients

Method

Chettinad chicken curry

Make it your way

Ingredients

Method

Make it a meal