Everyday Kitchen

Indian · Dinner

Chettinad chicken

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Toast whole spices and coconut for a fragrant Chettinad-style chicken curry. Freshly ground pepper adds heat without a large amount of chili.

Prep
25 min
Cook
40 min
Total
65 min
Servings
4
Difficulty
Medium
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chettinad chicken
Representative photograph of chettinad chicken. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

SpicePaste

Base

Chicken

Equipment

Frying pan; blender; saucepan with lid; bowls; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Toast and blend · About 8 min

  1. Toast 2 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp black peppercorns and 2 dried red chilies in a dry pan for 2–3 minutes. Add 30 g grated coconut; stir until pale gold. Cool for 3 minutes; blend with 60 ml water for blending.

Cook the base · About 12 min

  1. Heat 30 ml neutral oil. Cook 200 g onion, chopped for 7 minutes. Add 15 g ginger-garlic paste and 12 curry leaves; stir for 1 minute. Add 200 g tomatoes, chopped; cook for 4 minutes.

Simmer the chicken · About 25 min

  1. Add 750 g boneless chicken thighs, cut into pieces, ½ tsp turmeric, 1 tsp salt, 250 ml water and the spice paste. Stir, cover and simmer gently for 20–25 minutes.

    Check: Do not wash raw chicken. Check the largest pieces reach 74°C / 165°F.

Reduce the sauce · About 5 min

  1. Uncover and simmer for 3–5 minutes, stirring often.

    Check: The sauce coats chicken pieces without sticking to the pan.

Tips

  • Toast spices gently; burned pepper makes the curry bitter.
  • Grind the cooled spice mixture finely for a smoother sauce.

Substitutions

  • Use desiccated unsweetened coconut, soaked in the blending water.
  • Use chicken breast and shorten the simmer to its doneness check.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Toast and grind the spice paste one day ahead; refrigerate it.
  • Chop the onion and tomatoes ahead and keep them cold.

FAQ

Is this a single traditional recipe?

No. Chettinad methods vary. This is a home-style measured draft.

Can I reduce the heat?

Use one dried chili and half the peppercorns. The toasted spices still add aroma.

Why is the sauce grainy?

The coconut paste may be coarse. Blend it longer with a little measured water.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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