Chettinad-style Spicy Chicken Curry

Ingredients

While the original Nigerian dish, Batar da’an, is a flavorful chicken stew made with tomatoes, peppers, and spices, the Chettinad-style Spicy Chicken Curry takes inspiration from the bold and aromatic flavors of Chettinad cuisine. The Chettinad version incorporates a unique blend of spices such as black peppercorns, cloves, cinnamon, and star anise, along with the addition of curry leaves, ginger, and garlic. The use of tamarind adds a tangy twist to the dish, setting it apart from the original Nigerian recipe. We alse have the original recipe for Batar da’an, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 10-12 curry leaves 10-12 curry leaves
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 2 cloves 2 cloves
• 1-inch cinnamon stick 1-inch cinnamon stick
• 2 star anise 2 star anise
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
2. 2.
   Add finely chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic, grated ginger, slit green chilies, and curry leaves. Sauté for a minute.
4. 4.
   Add finely chopped tomatoes and cook until they turn mushy.
5. 5.
   In a separate pan, dry roast fennel seeds, black peppercorns, cloves, cinnamon stick, and star anise until fragrant. Grind them into a fine powder.
6. 6.
   Add the ground spice powder, turmeric powder, red chili powder, and coriander powder to the pan. Mix well.
7. 7.
   Add the chicken pieces to the pan and coat them with the spice mixture.
8. 8.
   Pour in enough water to cover the chicken. Add tamarind paste and salt. Stir well.
9. 9.
   Cover the pan and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
10. 10.
    Garnish with fresh coriander leaves.
11. 11.
    Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Tamarind paste — If you don't have tamarind paste, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add more red chili powder or fresh green chilies.
• Marinating the chicken in yogurt for 30 minutes before cooking can make it even more tender and flavorful.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To make the dish more aromatic, dry roast the spices before grinding them into a powder.
• Serve the Spicy Chicken Curry with a side of raita (yogurt dip) and papadums for a complete Chettinad meal experience.

Serving advice

This Spicy Chicken Curry pairs beautifully with steamed rice, biryani, or roti. Garnish with fresh coriander leaves for a pop of color and freshness.

Presentation advice

Serve the Chettinad-style Spicy Chicken Curry in a traditional Indian copper or brass serving dish to add an authentic touch to your presentation. Accompany it with a side of raita and papadums for a visually appealing and delicious meal.