Meal Prep · South Indian
Chicken Chettinad
A fiery and aromatic South Indian chicken curry, bursting with bold spices.
Ingredients
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Step-by-step- Marinate Chicken: In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well and let marinate for at least 30 minutes, or ideally 2-4 hours in the refrigerator.
- Prepare Chettinad Masala: In a dry pan over medium-low heat, dry roast all ingredients listed under ‘For Chettinad Masala’ (coriander seeds, cumin seeds, fennel seeds, dried red chilies, cinnamon, cardamom, cloves, peppercorns, star anise, shredded coconut) until fragrant, about 3-5 minutes. Let cool slightly, then grind to a fine powder using a spice grinder or blender.
- Sauté Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add chopped onions and curry leaves, sauté until onions turn golden brown, about 8-10 minutes. Add 1 tbsp ginger-garlic paste and cook for another 1-2 minutes until fragrant.
- Add Tomatoes & Masala: Stir in the pureed or chopped tomatoes and cook until the oil separates from the mixture, about 5-7 minutes. Add the freshly ground Chettinad masala powder and cook for 2-3 minutes, stirring constantly, until fragrant.
- Cook Chicken: Add the marinated chicken to the pot. Mix well to coat the chicken with the masala. Cook for 5-7 minutes, stirring occasionally, until the chicken starts to change color.
- Simmer: Pour in 1/2 cup of water, bring to a simmer. Cover the pot and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking. Add more water if the curry becomes too dry.
- Finish & Serve: Adjust salt if needed. Garnish with fresh coriander leaves. Serve hot with rice, dosa, idli, appam, or parotta.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Carbohydrates | 15 g |
| Fat | 18 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled curry in an airtight container. Reheat thoroughly before serving.
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 piping hot. Alternatively, microwave in short bursts, stirring occasionally.
Chef’s Corner
- For best flavor, marinate the chicken for at least 2 hours, or even overnight.
- Don’t skip dry roasting the spices; it’s crucial for developing the authentic Chettinad flavor and aroma.
- Adjust the number of dried red chilies in the masala to control the spice level according to your preference.
- Using gingelly (sesame) oil for cooking adds an authentic South Indian touch.
