Authentic Chettinad Chicken Curry
Experience the bold and aromatic flavors of southern India with this Authentic Chettinad Chicken Curry. This recipe combines tender, boneless chicken with a stunning array of spices and fresh coconut, culminating in a dish that's rich in flavor and heritage. Perfect for special occasions or a cozy family dinner, this curry will transport your taste buds to the bustling streets of Chettinad. Serve it with steamed rice or warm naan for a truly satisfying meal.
N/A
Servings
240
Calories
19
Ingredients
Ingredients
Whole cloves
6 (Coarsely crushed)
Green cardamom pods
8 (Husked and coarsely crushed)
Canola oil
2 tablespoons (For cooking)
Garlic cloves
8 (Finely minced)
Onions
2 cups (Finely chopped)
Cinnamon stick
1 inch (Whole)
Ground cumin
1 teaspoon
Cayenne
1 teaspoon
Ground coriander
2 teaspoons
Ground ginger
1/2 teaspoon
Coarsely crushed black pepper
1 teaspoon
Turmeric
1/4 teaspoon
Boneless skinless chicken breasts
2 lbs (Cut into pieces)
Tomato puree
1 cup
Fresh coconut
1/2 cup (Grated)
Salt
1 1/2 teaspoons (To taste)
Water
1 cup
Lemon juice
1 tablespoon
Fresh cilantro
To garnish (Sprigs)
Instructions
1
Start by coarsely crushing the cloves and cardamom pods using a mortar and pestle or a spice mill; set aside for later use.
2
In a heavy skillet or pan, heat the canola oil over moderately high heat. Add the minced garlic and chopped onions, cooking for about 4 minutes until the onions are lightly browned and soft.
3
Introduce the crushed cloves, cardamom, and the cinnamon stick into the skillet. Stir continuously for about 30 seconds to release their aromatic oils.
4
Next, add in the ground spices: cumin, cayenne, coriander, ginger, coarsely crushed black pepper, and turmeric. Stir and cook for another 30 seconds until fragrant.
5
Add the boneless chicken pieces to the skillet, searing them for 3 to 4 minutes on each side until they are lightly browned.
6
Pour in the tomato puree and add the grated coconut, salt, and water. Stir well, then bring the mixture to a gentle boil. Once boiling, reduce the heat to medium, cover with a lid, and let it cook for about 20 minutes or until the chicken is tender.
7
After cooking, sprinkle lemon juice into the curry to enhance the flavor. Carefully transfer the chicken curry to a heated serving dish, removing the cinnamon stick before serving.
8
Garnish the dish with fresh cilantro sprigs for a touch of color and freshness. Serve hot with steamed rice or naan bread.
Nutrition Information
12g
Fat
16g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Chettinad Chicken Curry?
It is a bold and aromatic dish from southern India that combines tender chicken with a variety of spices and fresh coconut.
How many calories are in a serving of this curry?
Each serving contains approximately 240 calories.
How much protein is in the Chettinad Chicken Curry?
There are 20g of protein per serving.
What type of chicken should I use for this recipe?
The recipe calls for 2 lbs of boneless skinless chicken breasts cut into pieces.
How much fat is in this dish?
This curry contains 12g of fat per serving.
What are the primary ground spices used?
The ground spices include cumin, cayenne, coriander, ginger, black pepper, and turmeric.
How do I prepare the whole cloves and cardamom pods?
You should coarsely crush 6 cloves and 8 husked cardamom pods using a mortar and pestle or spice mill.
How much garlic is needed for the recipe?
You will need 8 finely minced garlic cloves.
What is the recommended cooking oil?
The recipe recommends using 2 tablespoons of canola oil.
How long should I cook the onions?
Cook the onions for about 4 minutes until they are lightly browned and soft.
When should I add the whole spices like the cinnamon stick?
Add the crushed cloves, cardamom, and cinnamon stick after the onions and garlic have browned, stirring for 30 seconds.
How long do I sear the chicken pieces?
Sear the chicken for 3 to 4 minutes on each side until lightly browned.
What type of coconut is used in Chettinad curry?
The recipe uses 1/2 cup of fresh grated coconut.
How much tomato puree is required?
You need 1 cup of tomato puree for the sauce base.
How much water do I add to the curry?
The recipe calls for 1 cup of water to be mixed with the tomato puree and coconut.
How long does the curry need to simmer?
Cover and cook on medium heat for about 20 minutes or until the chicken is tender.
When is the lemon juice added?
Sprinkle 1 tablespoon of lemon juice into the curry after it has finished cooking to enhance the flavor.
Should I leave the cinnamon stick in when serving?
No, you should carefully remove the cinnamon stick before transferring the curry to a serving dish.
What are the best side dishes for this curry?
It is best served hot with steamed rice or warm naan bread.
How much salt is suggested?
The recipe suggests 1 1/2 teaspoons of salt, but you can adjust to taste.
What is used for the final garnish?
Garnish the dish with fresh cilantro sprigs for color and freshness.
How many carbohydrates are in this recipe?
There are 16g of carbohydrates per serving.
What are the primary tags associated with this dish?
Tags include chettinad, chicken curry, indian cuisine, spicy, and coconut curry.
How many onions are needed?
You will need 2 cups of finely chopped onions.
Is ground ginger or fresh ginger used?
This specific recipe uses 1/2 teaspoon of ground ginger.
How many green cardamom pods are used?
The recipe uses 8 green cardamom pods, husked and crushed.
What is the total number of ingredients?
The recipe contains 19 ingredients including garnishes and spices.
How much black pepper is required?
Use 1 teaspoon of coarsely crushed black pepper.
Does the recipe use turmeric?
Yes, it uses 1/4 teaspoon of turmeric.
What level of heat does the cayenne provide?
The recipe uses 1 teaspoon of cayenne to provide a spicy flavor characteristic of Chettinad cuisine.