Spiced Tamil Coconut Chicken Curry — Chicken Chettinad
A fiery Tamil Nadu curry from the Chettinad region, layering toasted black pepper, fennel, and curry leaves over chicken in a coconut-touched gravy.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g chicken thigh into 1.5-inch pieces. Finely chop 1 medium onion and 2 small tomatoes. Measure ginger-garlic paste (2 tbsp), turmeric (1 tsp), salt (1 tsp). Have curry leaves (20) and coriander for garnish ready.
Toast
Heat a dry skillet over medium heat. Add peppercorns, fennel, coriander seeds, cumin seeds, dried chillies, and coconut. Toast 3–4 minutes, stirring constantly, until fragrant and coconut turns light golden. Cool 2 minutes, then grind to coarse powder.
Bloom
Heat 3 tbsp oil in the skillet over medium heat. Add curry leaves, crackle 10 seconds. Add onion, cook 6 minutes stirring, until deep golden. Stir in ginger-garlic paste, cook 1 minute until raw smell fades.
Build
Add chopped tomato and turmeric. Cook 4–5 minutes on medium-low, mashing tomato, until it breaks down and oil separates from the mixture.
Sear
Add chicken pieces and salt. Sear 4 minutes on medium-high, stirring, until edges turn opaque and chicken begins to brown slightly.
Simmer
Add ground spice mix and 200ml (3/4 cup + 1 tbsp) hot water. Stir, cover, and simmer on low heat 14–16 minutes until chicken reaches 165°F and gravy clings to meat. Uncover and reduce on medium 2–3 minutes if gravy is loose.
Plate
Garnish with fresh coriander and serve immediately with steamed rice, paratha, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.