Chettinad chicken curry
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.
Ingredients
- 1 chicken , weighing 1kg, jointed into 8 pieces
- 1 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 1 tbsp of fennel seeds
- 1 tsp kalpasi, optional
- 1 tbsp of poppy seeds
- 1 tbsp of Kashmiri chilli powder
- 1/2 tsp turmeric powder
- 2 tbsp of coconut oil
- 1 cinnamon stick
- 4 cloves
- 1/2 star anise
- 3 shallots , sliced
- 6 garlic cloves , finely chopped
- 3 sprigs of curry leaves
- 4 tomatoes , puréed
- 150ml of coconut milk
- salt
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
- 1 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 1 tbsp of fennel seeds
- 1 tsp kalpasi
- 1 tbsp of poppy seeds
2
Place the roasted spices in a spice grinder, add the chilli powder and turmeric powder and grind to a fine powder. Set aside
- 1 tbsp of Kashmiri chilli powder
- 1/2 tsp turmeric powder
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
- 2 tbsp of coconut oil
- 1 cinnamon stick
- 4 cloves
- 1/2 star anise
4
Add the shallots, garlic and curry leaves. Cook, stirring occasionally, until lightly browned
- 3 shallots , sliced
- 6 garlic cloves
- 3 sprigs of curry leaves
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
- 4 tomatoes , puréed
7
Add the coconut milk, mix well and cook for a further minute. Check the seasoning and serve with rice
- 150ml of coconut milk
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Chettinad chicken curry
