Chettinad Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 2 green chilies, slit 2 green chilies, slit
• 1 sprig curry leaves 1 sprig curry leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 cinnamon stick 1 cinnamon stick
• 2 cardamom pods 2 cardamom pods
• 3 cloves 3 cloves
• 1 teaspoon poppy seeds 1 teaspoon poppy seeds
• 2 tablespoons grated coconut 2 tablespoons grated coconut
• 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): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, and salt. Mix well and let it marinate for at least 30 minutes.
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the fennel seeds, black peppercorns, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. 3.
   Add the chopped onions and green chilies to the pan. Cook until the onions turn golden brown.
4. 4.
   Meanwhile, grind the poppy seeds, grated coconut, and a little water to a smooth paste.
5. 5.
   Add the tomato puree to the pan and cook until the oil separates.
6. 6.
   Add the marinated chicken to the pan and cook for 5 minutes, stirring occasionally.
7. 7.
   In a separate pan, dry roast the coriander powder and cumin powder for a minute until fragrant. Grind them along with the roasted spices from the pan to a fine powder.
8. 8.
   Add the ground spice powder to the chicken and mix well.
9. 9.
   Pour water as needed to adjust the consistency of the curry. Cover and simmer for 20-25 minutes until the chicken is cooked through and the flavors are well blended.
10. 10.
    Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into evenly sized pieces to ensure even cooking.
• Chettinad spices — Dry roast the spices before grinding to enhance their flavors.
• Poppy seeds — Soak the poppy seeds in warm water for 10 minutes before grinding to make them easier to blend.

Tips & Tricks

• For an extra kick of heat, add a few dried red chilies while sautéing the spices.
• Adjust the spiciness by increasing or decreasing the amount of red chili powder.
• For a richer flavor, substitute ghee for vegetable oil.
• To make the curry more creamy, add a tablespoon of cashew paste along with the tomato puree.
• Leftovers taste even better the next day as the flavors develop further.

Serving advice

Serve Chettinad Chicken Curry hot with steamed rice or roti. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the Chettinad Chicken Curry in a traditional Indian serving dish or a clay pot to enhance the cultural experience. Sprinkle some freshly chopped coriander leaves on top for an appealing touch.