Chettinad Chicken Curry with Vegetables

Ingredients

In the original Filipino Afritada, the dish typically consists of chicken or pork cooked in a tomato-based sauce with potatoes, carrots, and bell peppers. In this adapted Chettinad version, the dish retains the use of chicken but incorporates a wider variety of vegetables, such as carrots, potatoes, and bell peppers, to add more depth and nutrition to the curry. Additionally, the spices used in Chettinad cuisine, such as black peppercorns, fennel seeds, cinnamon, and cloves, give the dish a distinct flavor profile different from the original Filipino version. We alse have the original recipe for Afritada, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan or Dutch oven over medium heat.
2. 2.
   Add the black peppercorns, fennel seeds, cinnamon stick, and cloves. Sauté for a minute until fragrant.
3. 3.
   Add the chopped onions and cook until golden brown.
4. 4.
   Add the minced garlic and grated ginger. Sauté for another minute.
5. 5.
   Add the chopped tomatoes and cook until they turn soft and mushy.
6. 6.
   Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
7. 7.
   Add the chicken pieces and cook until they are browned on all sides.
8. 8.
   Add enough water to cover the chicken and bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes or until the chicken is cooked through.
9. 9.
   Add the diced carrots, potatoes, and bell pepper. Cook for an additional 10 minutes or until the vegetables are tender-crisp.
10. 10.
    Adjust the seasoning if needed and garnish with fresh cilantro leaves.
11. 11.
    Serve hot with steamed rice or Indian breads like roti or naan.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into evenly sized pieces to ensure even cooking throughout the dish.
• Chettinad spices — Toasting the black peppercorns, fennel seeds, cinnamon stick, and cloves before adding them to the dish will enhance their flavors.
• Vegetables — Cut the vegetables into similar-sized pieces to ensure they cook evenly. Add the vegetables towards the end of the cooking process to retain their texture and vibrant colors.
• Fresh cilantro — Use fresh cilantro leaves for garnishing as they add a refreshing flavor to the dish.

Tips & Tricks

• For an extra kick of heat, add a few chopped green chilies along with the spices.
• If you prefer a thicker gravy, you can add a tablespoon of coconut milk or ground cashew paste towards the end of cooking.
• To save time, you can use pre-cut chicken pieces or boneless chicken.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Chettinad Chicken Curry with Vegetables hot with steamed rice or Indian breads like roti or naan. Garnish with fresh cilantro leaves for added freshness and flavor.

Presentation advice

Present the Chettinad Chicken Curry with Vegetables in a deep serving dish, allowing the vibrant colors of the vegetables to shine through the thick and aromatic gravy. Serve with a side of steamed rice or Indian breads for a complete and satisfying meal.