Chettinad chicken curry

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From Tamil Nadu in Southern India, Chettinad chicken curry has plenty of punch and fire. Alfred Prasad’s simple to follow recipe is full of vibrant flavour and only takes 40 minutes to make. Serve with rice on the side.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Spice grinder

Method

1
Dry roast the coriander, cumin, fennel, kalpasi and poppy seeds in a dry saucepan over medium heat for 2–3 minutes
2
Place the roasted spices in a spice grinder, add the chilli powder and turmeric powder and grind to a fine powder. Set aside
3
Heat the coconut oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon stick, cloves and star anise and sauté for 30 seconds
4
Add the shallots, garlic and curry leaves. Cook, stirring occasionally, until lightly browned
5
Add the ground spice powder and salt and mix until well combined. Increase the heat to high, add the chicken and sauté for 2–3 minutes to sear all over
  • 1 chicken, weighing 1kg, jointed into 8 pieces
6
Add tomato purée, stir well and when the curry starts bubbling, lower the heat. Cover and cook until the chicken is cooked through
7
Add the coconut milk, mix well and cook for a further minute. Check the seasoning and serve with rice

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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