Chettinad Chicken Curry (Pepper and Roasted Spice Curry)
Local name: செட்டிநாடு சிக்கன் குழம்பு
In short: Chicken simmered in a dark, aromatic gravy of freshly roasted whole spices, black pepper and coconut. A peppery Tamil Nadu curry for rice or parotta. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 5 min
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 355 kcal
Chettinad cooking, from the Chettinad region of Tamil Nadu, is known for freshly roasted spice blends and plenty of black pepper. In this chicken curry the whole spices are dry-roasted, ground with coconut and fried with onion and tomato, giving a dark, aromatic, peppery gravy. It is spicy but not sharp. The masala takes a few extra minutes, and the result is more fragrant than a curry made with ready-ground spices.
Instructions
- Dry-roast the coriander, cumin, fennel, peppercorns, dried chilies, star anise, cinnamon, cloves and cardamom in a pan over low heat for 3 to 4 minutes until fragrant. Add the coconut for the last minute. Cool, then grind to a fine powder and mix with 60 ml (1/4 cup) water into a paste.
- Heat the oil in a heavy pot over medium heat. Add the bay leaf and curry leaves for 10 seconds, then the onions. Cook for 10 minutes until golden.
- Stir in the ginger-garlic paste for 1 minute, then the tomatoes, turmeric and chili powder. Cook for 6 minutes until the tomatoes collapse.
- Add the chicken and cook for 8 minutes, turning, until lightly browned on the outside.
- Stir in the roasted masala paste and fry for 3 minutes, until the oil begins to separate.
- Add the salt and hot water. Cover and simmer over low heat for 25 to 30 minutes, until the chicken is tender and reaches at least 74°C (165°F).
- Uncover and simmer for 5 minutes to thicken the gravy. Finish with the lemon juice and coriander and serve with rice, parotta or dosa.
Tips
- Roast the spices gently on low heat. Scorched peppercorns and fennel turn bitter, so stop as soon as they smell fragrant.
- Chettinad curry is peppery rather than chili-hot. Use half the peppercorns and chilies for a milder pot, and sesame oil for the most authentic flavor.
Questions and answers
Is Chettinad chicken very spicy?
It is peppery and fairly hot. Halve the peppercorns and dried chilies for a milder curry, and the flavor will still be rich.
Can I make the Chettinad masala ahead?
Yes. The dry roasted and ground spices, without the coconut, keep for a month in an airtight jar. Grind in fresh coconut when you cook.
What do you serve with Chettinad chicken?
Steamed rice, parotta, idiyappam or dosa all work. A cooling raita or sliced onion with lemon balances the heat.
How long does it take to make Chettinad Chicken Curry (Pepper and Roasted Spice Curry)?
About 1 h 30 min in total: 25 min of preparation and 1 h 5 min of cooking.
How many calories are in Chettinad Chicken Curry (Pepper and Roasted Spice Curry)?
About 355 kcal per serving, with 27 g of protein, 14 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 355 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 14 g |
| Fat | 21 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
