Indian cuisine · Meat & Kebab

Chicken Chettinad

A Tamil chicken curry with a freshly roasted pepper-fennel masala and coconut flakes, robustly spicy.

Ingredients · for 4 servings

• 800g boneless chicken thighs
• 3 onions
• 2 tomatoes
• 1 tbsp ginger-garlic paste
• 3 tbsp desiccated coconut
• 2 tsp black peppercorns
• 1 tsp fennel seeds
• 2 tsp coriander seeds
• 1 star anise
• 2 sprigs curry leaves
• 4 tbsp oil
• Salt

Instructions

1. Toast the desiccated coconut, peppercorns, fennel seeds, coriander seeds, and star anise in a dry pan over medium heat for 3–4 minutes, until the coconut is golden and it smells intensely aromatic.
2. Let the toasted spices cool, then grind with 4 tbsp water in a mortar or mini chopper into a coarse, dark paste.
3. Heat the oil in a wide pot, throw in the curry leaves, and fry the finely diced onions for 8–10 minutes until golden brown.
4. Stir in the ginger-garlic paste for 1 minute, add the diced tomatoes, and reduce for 5 minutes until they break down and oil separates at the edge.
5. Cut the chicken into bite-sized pieces, mix with the spice paste, season with salt, and simmer gently, covered, with 200ml water for 20–25 minutes until the meat is tender.
6. Reduce, uncovered, for another 5 minutes until the sauce clings thickly to the meat, and serve hot — rice or dosa go well with it.