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FLVRTX – Flavor Theory

Chettinad Chicken Curry

A spicy and aromatic Tamil Nadu chicken curry made with roasted spices, coconut, and black pepper for a rich and authentic flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 Serving
Course: Main Course
Cuisine: South Indian, Tamil Nadu
Calories: 320
Ingredients Method Notes

Ingredients
  

Chicken – 500g (with bone preferred)

Onions – 2 (finely chopped)

Tomatoes – 2 (chopped)

Ginger garlic paste – 1 tbsp

Curry leaves – 1

sprig Oil – 3 tbsp

Spice Base:

Black pepper – 1 tsp

Fennel seeds – 1 tsp

Cumin seeds – 1 tsp

Coriander seeds – 1 tbsp

Dry red chilies – 4–5

Grated coconut – 3 tbsp

Turmeric powder – ½ tsp

Salt – to taste

Water – as required

Method
 

  1. Dry roast black pepper, fennel, cumin, coriander, red chilies, and coconut until aromatic. Grind into a smooth paste.
  2. Heat oil in a pan. Add curry leaves and onions. Sauté until golden brown.
  3. Add ginger garlic paste and cook until raw smell disappears.
  4. Add tomatoes and cook until soft and oil separates.
  5. Add chicken pieces, turmeric, and salt. Mix well.
  6. Add ground masala paste and cook for 5 minutes.
  7. Add water, cover, and cook for 20–25 minutes until chicken is tender.
  8. Cook uncovered for 5 minutes to thicken gravy.

Notes

• Use bone-in chicken for better flavor
• Adjust spice level by reducing red chilies
• Freshly ground masala gives authentic taste