Meal Prep · Indian
Karaikudi Chicken
A fiery and aromatic South Indian chicken curry from the Chettinad region, bursting with freshly ground spices.
Ingredients
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Step-by-step- Marinate the chicken pieces with ginger-garlic paste, a pinch of salt, and the optional yogurt for at least 20 minutes.
- Dry roast all the ingredients for the Karaikudi spice blend (coriander seeds, cumin, fennel, peppercorns, dried red chilies, cardamoms, cinnamon, cloves, star anise, fenugreek seeds, curry leaves) on low heat until fragrant. Let them cool, then grind to a fine powder.
- Heat sesame oil in a heavy-bottomed pan or Dutch oven over medium heat. Add chopped onions and sauté until golden brown.
- Add the pureed tomatoes and cook until the oil separates from the mixture, stirring occasionally.
- Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until it changes color.
- Stir in the freshly ground Karaikudi spice blend and cook for another 2-3 minutes until aromatic.
- Add grated coconut and a cup of water (or chicken stock). Bring to a simmer, then cover and cook on low heat for 20-25 minutes, or until the chicken is tender and cooked through.
- Uncover, check for seasoning, and simmer for a few more minutes if you prefer a thicker gravy. Garnish with fresh coriander leaves before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Carbohydrates | 20 g |
| Fat | 25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Karaikudi Chicken in an airtight container in the refrigerator.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, adding a splash of water if needed, until heated through. Alternatively, microwave in short bursts, stirring occasionally.
Chef’s Corner
- For the most authentic flavor, use gingelly (sesame) oil and freshly ground spices. Pre-ground spices will work but won’t have the same depth.
- Adjust the number of dried red chilies and green chilies according to your preferred spice level. Karaikudi cuisine is known for its bold heat!
- Serving suggestion: Karaikudi Chicken pairs wonderfully with parotta, naan, dosa, steamed rice, or even a simple roti.
- If you don’t have fresh coconut, you can use desiccated coconut soaked in a little warm water, or a tablespoon of coconut milk powder for a similar richness.
