Chettinad-Style Chicken

3
SUSMITA 145

"I love Chettinad-style food. The gravy is very peppery and flavourful. This curry goes very well with plain rice and papad on the side."

Ingredients 1 h {{adjustedServings}} servings 358 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Rub the chicken pieces with the turmeric and salt. Set aside.
  2. Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change color; remove from the skillet, keeping the oil in the skillet. Grind the spice mixture with a mortar and pestle and set aside.
  3. Add the onion, green chile peppers, curry leaves, ginger paste, and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.
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Reviews 3

  1. 3 Ratings

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Sara Rajan
10/19/2011

My husband, who is from southern India, found this recipe and asked me to prepare it. This is fabulous! I added 11 fresh green chiles rather than just 4, since we love spicy dishes. Also, I didn't have whole peppercorns on hand, so I just used 2 teaspoons of ground black pepper. Thanks for sharing the recipe!

omacs
9/20/2010

Turned out great! Amazing combination of flavours.

Malificent
8/30/2012

I found it bland compared to the real Chicken Chettinad. Need to add, cloves, red chili powder, scraped/grated coconut and increase the curry leaves.