This Chettinad Chicken Curry is a fantastically layered, spicy, coconut-y, herby curry. Serve with rice, dosa, or roti, for a meal that’s scrumptious and unforgettable!
If there’s one hen curry that by no means fails to impress me, it’s this Chettinad Chicken Curry. When you make this at dwelling, there’s one thing magical about the best way your complete kitchen comes alive with the smells of pepper, curry leaves, and that nutty coconut. aroma fills up each nook.
This recipe has sturdy spicy flavors however it’s additionally comforting in the best way solely do-it-yourself meals might be. A slow-roasted spice paste and a contact of coconut carry the whole lot collectively right into a wealthy curry that’s good for once you need one thing hearty and deeply satisfying.
Jump to part: Chettinad Chicken Curry
Chicken Chettinad Curry Ingredients
- Chicken: Bone-in thigh hen items work finest as they provide a richer flavour and thicker gravy.
- Coconut oil: For that nutty, genuine South Indian flavors. You can use a neutral-flavored oil or ghee in a pinch, however it’ll alter the flavors barely.
- Whole spices: Mustard seeds, fennel seeds, and curry leaves for an earthy perfume.
- Aromatics: Sliced sambar onions (or shallots), inexperienced chilli, purple chilli, and ginger-garlic paste.
- Tomato puree: To carry slight sweetness and tang.
- Chettinad spice paste: Freshly floor cumin seeds, coriander seeds, dried purple chillies, black pepper, fennel seeds, cinnamon, inexperienced cardamoms, and grated coconut; that is what provides the curry its peppery kick.
- For ending: Chopped coriander leaves and a ultimate handful of curry leaves.
Richa’s Top Tips
- Take your time with the spice paste: Slowly roast the spices and coconut until they scent nutty and simply begin to change color.
- Grind it high-quality: A easy spice paste provides you that restaurant-style curry texture that coats every bit of hen fantastically.
- Avoid hen breast: I’d extremely suggest choosing bone-in hen thigh items for a extra flavorful gravy. However, keep away from breast items as they can’t stand up to the longer cooktime and have a tendency to develop into dry and stringy.
- Don’t rush the simmer: Once the whole lot’s in, let it bubble away gently. The hen turns tender, and the flavours come collectively completely.
Frequently Asked Questions
It’s all in regards to the freshly roasted spices. The distinctive mix of coconut, black pepper, fennel, and curry leaves provides it an earthy flavour that’s spicy however completely balanced.
Traditionally, sure. It’s meant to have a great kick from black pepper and dried purple chillies. But you’ll be able to simply tone it down by utilizing fewer chillies or milder varieties like Kashmiri purple chillies.
Madras curry normally has extra tomatoes and depends on pre-made curry powder. Chettinad curry, then again, is made with freshly roasted and floor complete spices, giving it a extra layered flavour.
Yes, boneless hen thighs work nice if you happen to favor one thing faster to cook dinner. Just scale back the simmering time barely so it doesn’t dry out.
Storage Tips
- Fridge: You can retailer leftover Chettinad Chicken Curry in an hermetic container for as much as 3 days. The flavours truly deepen over time, so it tastes even higher the subsequent day.
- Freezer: You can freeze the curry for as much as a month. Let it cool utterly earlier than transferring to freezer-safe containers. Thaw in a single day within the fridge earlier than reheating.
- Reheating: Warm the curry gently on the stovetop, including a splash of water or coconut milk if it’s thickened within the fridge. Avoid excessive warmth, gradual reheating helps hold the hen tender.
- Tip: If you’ve made a giant batch, retailer the hen and gravy individually. It retains the feel excellent once you reheat.
Serving Ideas
This spicy, wealthy curry deserves sides that stability and complement its sturdy flavours. Here are a few of my favorite pairings to make it an entire South Indian-style meal:
- Over Steamed Rice: Simple basmati or sona masoori rice lets the flavours of the curry shine by way of.
- With Coconut Rice: Doubles up on the coconut goodness and provides a delicate sweetness that balances the spice.
- With Lemon Rice: A vibrant, citrusy facet that lifts the heat of the curry fantastically.
- With Ragi Dosa: A light-weight, earthy pairing that turns this right into a healthful weekend lunch.
- Alongside Appams: The delicate, lacey texture of appams works fantastically with the thick, spiced gravy.
- With Idiyappam (String Hoppers): A traditional Chettinad-style pairing that soaks up all of the scrumptious gravy.
- With Chapati or Phulka: If you favor a easy bread possibility, this makes for a straightforward, comforting meal.
Customisation Ideas
- Make it richer: Stir in a little bit of thick coconut milk or ghee towards the tip for a creamy, barely luxurious model that’s good for particular events.
- Add veggies: Potatoes, mushrooms, and even drumsticks absorb the spicy Chettinad masala fantastically and make the curry extra hearty.
- Use the spice paste elsewhere: The Chettinad masala is so versatile! Try it with paneer, prawns, or boiled eggs for a fast variation that’s simply as flavourful.
- Swap the protein: If you’re not within the temper for hen, this masala works equally nicely with mutton, fish, or tofu. Just regulate the cooking time to go well with the protein.
Did You know?
Chettinad delicacies comes from the Chettiar group of Tamil Nadu, identified for its vivid use of freshly floor spices and sophisticated flavours. It’s one of many spiciest and most fragrant cuisines in India, with every family usually mixing its personal secret masala combine.
Interestingly, conventional Chettinad curries had been at all times cooked in clay pots over firewood, which gave them that signature smoky depth. And whereas hen Chettinad is now well-known throughout eating places, the unique variations usually featured native meats like quail or crab!
This curry is a reminder on how easy substances can flip into one thing particular with just a bit time and care. The freshly floor spices, coconut, and curry leaves come collectively to create that unforgettable Chettinad aroma that lingers lengthy after the meal.
Once you make it from scratch, you’ll see why individuals love this curry a lot. Don’t neglect to tag @my_foodstory on Instagram once you strive it!!
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Marinate hen with turmeric powder and put aside.
500 grams hen, ½ teaspoon turmeric powder
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Add all of the substances below spice paste besides water and dry roast on a low flame for 3-4 minutes until they begin smelling nutty and the coconut is a light-weight golden. watch out to not burn the spices. grind with ¼ – ½ cup of water right into a high-quality paste.
1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 6 byadgi or kashmiri purple chillies, 1 teaspoon black pepper, ½ teaspoon fennel seeds, 1 inch cinnamon, 4 inexperienced cardamoms, ¼ cup grated coconut, ¼ – ½ cup water
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in a pan, warmth coconut oil and add mustard seeds and fennel seeds. Once they begin crackling, add 3 sprigs of curry leaves, onions, inexperienced chilli, purple chilli and ginger garlic paste. Cook till the onions are a light-weight pink. add the bottom spice paste and cook dinner for 5-7 minutes. Add tomato puree and cook dinner for 5-6 minutes until the rawness goes & oil separates from the masala.
2 tablespoons coconut oil, 1 teaspoon mustard seeds, ½ teaspoon fennel seeds, 3 – 4 sprigs curry leaves, 25 sambar onions approx. ¾ cup, 1 inexperienced chilli, 1 purple chilli, 1 teaspoon ginger garlic paste, ¼ cup tomato puree
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Add marinated hen and saute for two minutes. Add ¼ cup of water and salt, cowl and cook dinner on low for quarter-hour until the hen is cooked nicely. Keep checking the gravy each 5-6 minutes because it tends to stay to the underside of the pan. If so, add 2-3 tablespoons of water and proceed cooking.
1 – 1 ¼ cup water, ¾ teaspoon salt
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garnish with the remaining 1 sprig of curry leaves and chopped coriander leaves.
1 tablespoon chopped coriander leaves
- I favor coconut oil for this recipe, however you employ an oil of your alternative and even ghee
- Feel free to extend or scale back the quantity on chillies based mostly in your choice
- It is finest to make use of hen with bone for this recipe. You can search for one thing referred to as curry minimize which works finest.
Calories: 401kcal, Carbohydrates: 41g, Protein: 18g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 45mg, Sodium: 557mg, Potassium: 1083mg, Fiber: 10g, Sugar: 18g, Vitamin A: 982IU, Vitamin C: 146mg, Calcium: 130mg, Iron: 6mg
This article was researched and written by Harita Odedra.
