Chettinad Chicken Curry

⏱ 75 min · Serves 4

Bold, fiery and deeply aromatic, this authentic Chettinad chicken curry from Tamil Nadu is a powerhouse of freshly ground spices, curry leaves and coconut. It's the kind of curry that fills the whole house with an intoxicating fragrance and delivers serious depth in every bite.

Per serving: 520 kcal · 42.0g protein · 14.0g carbs · 32.0g fat

Ingredients

• 1 kg bone-in chicken pieces, skin removed
• 3 tbsp coconut oil
• 2 large onions, finely sliced
• 3 ripe tomatoes, roughly chopped
• 2 sprigs fresh curry leaves (about 20 leaves)
• 4 dried Kashmiri red chillies
• 1 tsp fennel seeds
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1.5 tsp salt, or to taste
• 200 ml water
• Fresh coriander leaves to garnish
• For the Chettinad masala paste:
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 5 dried red chillies
• 4 cloves
• 4 green cardamom pods
• 2 black cardamom pods
• 1 small cinnamon stick (5 cm)
• 2 star anise
• 1 tsp kalpasi (stone flower / Chettinad spice, optional but authentic)
• 3 tbsp freshly grated coconut (or desiccated, soaked)
• 1 tbsp poppy seeds (khus khus)

Method

1. Dry-toast all the Chettinad masala spices (coriander seeds, cumin, peppercorns, dried red chillies, cloves, cardamom pods, cinnamon, star anise and kalpasi if using) in a small frying pan over medium heat for 2–3 minutes until fragrant. Let cool slightly.
2. Add the toasted spices to a blender along with the grated coconut and poppy seeds. Add 3–4 tbsp of water and blitz to a smooth, thick paste. Set aside.
3. Heat the coconut oil in a large heavy-bottomed pan or karahi over medium-high heat. Add the dried Kashmiri chillies and fennel seeds; let them sizzle for 30 seconds.
4. Add the sliced onions and curry leaves. Fry for 12–15 minutes, stirring regularly, until the onions are deep golden brown — don't rush this step, it builds the base.
5. Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
6. Add the chopped tomatoes with the turmeric powder. Cook for 8–10 minutes, pressing them down, until the oil starts to separate and the mixture is thick and jammy.
7. Add the prepared Chettinad masala paste. Stir well and fry for 4–5 minutes over medium heat, stirring constantly so the paste doesn't stick.
8. Add the chicken pieces and coat them thoroughly in the masala. Increase the heat to high and sear for 3–4 minutes, turning to seal all sides.
9. Pour in 200 ml water, add the salt, and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes, turning the chicken halfway, until cooked through and the sauce has thickened to a rich, clinging consistency.
10. Taste and adjust salt. Garnish with fresh coriander and serve with steamed rice, parotta or dosas.