Chettinad-inspired Atlantic Island Chicken Curry

Ingredients

While the original Chettinad kozhi is traditionally prepared with Indian spices and flavors, this adapted version incorporates the unique taste of the Islands of the North Atlantic. The original recipe's spices are complemented by the addition of local ingredients such as Atlantic sea salt and fresh herbs like thyme or rosemary. The dish also incorporates the use of coconut milk, which adds a creamy texture and a touch of sweetness, enhancing the flavors of the chicken curry. We alse have the original recipe for Chettinad kozhi, 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 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 teaspoon Atlantic sea salt 1 teaspoon Atlantic sea salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 14g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add the chopped tomatoes and cook until they soften.
5. 5.
   In a small bowl, mix together the ground coriander, cumin, turmeric, black pepper, and Atlantic sea salt.
6. 6.
   Add the spice mixture to the pan and cook for a minute, stirring well to coat the onions and tomatoes.
7. 7.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
8. 8.
   Pour in the coconut milk and bring the curry to a simmer.
9. 9.
   Cover the pan and let the curry cook for about 20-25 minutes, or until the chicken is cooked through and tender.
10. 10.
    Garnish with fresh cilantro and serve hot with rice or bread.

Treat your ingredients with care...

• Chicken — Ensure the chicken is thoroughly cooked by checking that the internal temperature reaches 165°F (74°C).
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the curry.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow the sauce to reduce.
• Experiment with different herbs like thyme or rosemary to add an IONA twist to the dish.
• Serve the curry with a side of steamed vegetables to add freshness and color to the plate.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Chettinad-inspired Atlantic Island Chicken Curry hot with steamed rice or naan bread. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the curry in a vibrant serving dish, allowing the rich colors of the curry to shine through. Sprinkle some additional chopped cilantro on top for an appealing touch.