Meal Prep · Indian
Chettinad Chicken Curry
A fiery and aromatic South Indian chicken curry, rich with freshly ground spices and coconut.
Ingredients
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Step-by-step- First, prepare the Chettinad spice paste: Dry roast all whole spices (coriander seeds, cumin seeds, fennel seeds, dry red chilies, cinnamon, cloves, cardamoms, star anise, peppercorns, poppy seeds, and grated coconut) in a pan over medium-low heat until fragrant (about 3-5 minutes). Be careful not to burn them.
- Let the roasted spices cool completely, then transfer them to a grinder along with chopped ginger and garlic. Add 1/4 cup water and grind to a smooth paste. Set aside.
- Heat sesame oil in a large pot or Dutch oven over medium heat. Add curry leaves and let them splutter for a few seconds.
- Add the finely chopped onion and sauté until golden brown, about 8-10 minutes.
- Stir in the prepared Chettinad spice paste and cook for 5-7 minutes, stirring continuously, until the raw smell disappears and the oil starts to separate from the paste.
- Add the tomato puree and cook for another 5 minutes, until the mixture thickens and the oil separates again.
- Add the chicken pieces and salt to taste. Mix well to coat the chicken with the spice paste. Cook for 5-7 minutes, stirring occasionally, until the chicken changes color.
- Pour in 1 cup of water, bring to a simmer, then cover the pot and cook for 15-20 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
- Finally, stir in the thick coconut milk and cook for another 2-3 minutes on low heat, without boiling, to allow the flavors to meld. Garnish with fresh coriander leaves if desired.
- Serve hot with steamed rice, dosa, idli, appam, or parotta.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 18 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chettinad Chicken Curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Portion the cooled curry into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of water or coconut milk if it’s too thick. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- **Freshly Ground Spices are Key:** The authentic flavor of Chettinad curry comes from freshly roasted and ground spices. Do not use pre-made powders if you want the best taste.
- **Don’t Rush Roasting:** Roast the whole spices on low to medium heat until aromatic. This brings out their essential oils and deepens the flavor profile without burning them.
- **Adjust Spice Level:** The number of dry red chilies can be adjusted based on your preference for heat. For a milder curry, remove the seeds from the chilies.
- **Coconut Milk Last:** Add coconut milk towards the end and simmer gently. Boiling coconut milk vigorously can cause it to split or curdle.
