Chicken Chettinad
A robust South Indian chicken curry from Tamil Nadu’s Chettinad tradition, built around freshly roasted spices, black pepper, fennel, curry leaves and coconut.
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Print Pin RateServings: 4 Servings
Calories: 639kcal
Cost: £10.00
Equipment
- 1 Bowl, for marinating chicken
- 1 Heavy Frying Pan, to toast spices
- 1 Heavy Casserole or Kadai with Lid
Ingredients
Chicken
- 1 kg Chicken, bone-in and cut into medium pieces 2 lb 3 oz
- 5 g Ground Turmeric 1 tsp
- 10 g Fine Sea Salt 1¾ tsp
- 20 ml Fresh Lemon Juice ⅔ fl oz
Chettinad Masala
- 20 g Coriander Seeds ¾ oz
- 8 g Cumin Seeds ¼ oz
- 8 g Fennel Seeds ¼ oz
- 8 g Black Peppercorns ¼ oz
- 6 each Dried Red Chillies
- 1 each Cinnamon Stick approximately 5cm
- 5 each Cloves
- 4 each Green Cardamom Pods
- 1 each Star Anise
- 1 each small piece Kalpasi (Stone Flower) approximately 1g
- 20 g Desiccated Coconut or Fresh Grated Coconut ¾ oz
Curry Base
- 40 ml Groundnut Oil or Neutral Oil 1⅓ fl oz
- 1 tsp Black Mustard Seeds
- 2 each Bay Leaves
- 2 each Sprigs Fresh Curry Leaves
- 250 g Shallots or Red Onion, finely sliced 9 oz
- 20 g Fresh Ginger, finely grated ¾ oz
- 20 g Garlic, finely grated ¾ oz
- 250 g Ripe Tomatoes, finely chopped 9 oz
- 2 each Green Chillies, slit lengthways
- 250 ml Water or Light Chicken Stock 8¾ fl oz
- Fine Sea Salt, as required
To Finish
- 15 g Fresh Coriander Leaves, roughly chopped ½ oz
- 1 each Sprig Fresh Curry Leaves
- 10 ml Fresh Lemon Juice 2 tsp
Instructions
- Combine the chicken with the turmeric, salt and lemon juice.
- Mix thoroughly and leave to marinate for 30 minutes while preparing the masala.
- Place the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chillies, cinnamon, cloves, cardamom, star anise and kalpasi in a dry heavy frying pan.
- Toast over medium-low heat for 2-3 minutes, stirring constantly, until fragrant, then add the coconut and continue toasting until lightly golden.
- Remove from the heat, cool completely and grind the toasted mixture to a fine powder in a spice grinder.
- Heat the oil in a heavy-based casserole or kadai over medium heat and add the mustard seeds and cook until they begin to crackle.
- Add the bay leaves and curry leaves, cooking briefly until aromatic, then add the sliced shallots or onion and cook for approximately 8-10 minutes until softened and golden.
- Add the ginger, garlic and green chillies, and cook for approximately 2 minutes, stirring continuously.
- Add the chopped tomatoes and cook for 6-8 minutes until they have softened and the oil begins to separate from the mixture, then add the freshly ground Chettinad masala and cook for approximately 1 minute.
- Add the marinated chicken and stir thoroughly so the pieces are evenly coated with the spice mixture.
- Cook over medium heat for approximately 5 minutes, turning occasionally.
- Add the water or chicken stock, bring gently to the boil, then reduce the heat, cover and simmer for approximately 25-30 minutes until the chicken is tender and cooked through.
- Remove the lid during the final 5-10 minutes if necessary and reduce the sauce until it coats the chicken lightly.
- Taste and adjust the seasoning, then add the coriander leaves, fresh curry leaves and lemon juice immediately before serving.
Notes
Bone-in chicken gives the best flavour and remains more succulent during cooking, although boneless may be substituted, reducing the cooking time.
The character of Chicken Chettinad depends on freshly roasted spices rather than commercial curry powder.
- Black pepper is one of the defining flavours of the dish. It should provide warmth and aromatic heat without overwhelming the other spices.
- Fennel is equally important and gives the curry its characteristic sweet-aniseed background.
- Kalpasi, also known as black stone flower or dagad phool, provides an earthy, slightly smoky aroma and is highly characteristic of Chettinad masalas. Use it sparingly. If unavailable, omit it rather than replacing.
- Fresh grated coconut gives the most rounded flavour, although unsweetened desiccated coconut is a practical substitute.
- The dried chillies provide colour and depth as well as heat. Kashmiri chillies may be used for a brighter red colour and gentler heat, while traditional South Indian dried chillies will give a more assertive result.
Nutrition
Calories: 639kcal | Carbohydrates: 31g | Protein: 38g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 1282mg | Potassium: 1096mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1545IU | Vitamin C: 58mg | Calcium: 183mg | Iron: 7mg
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