Spicy Chicken Chettinad
Spicy Chicken Chettinad is a classic South Indian dish known for its bold flavors and aromatic spices. This recipe is a perfect combination of heat, tanginess, and rich flavors that will surely tantalize your taste buds.
Ingredients
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1/4 cup grated coconut
- 1/4 cup coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 1 tablespoon poppy seeds
- 1 inch ginger, chopped
- 6-8 garlic cloves
- 4-5 dried red chilies
- 1 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- Fresh curry leaves
- Salt to taste
Instructions
- In a dry pan, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, poppy seeds, and dried red chilies until fragrant. Let it cool and then grind to a fine powder.
- Heat oil in a large pot and add the chopped onions. Sauté until golden brown.
- Add the ginger and garlic, and sauté for a few minutes.
- Add the chicken pieces and cook until they are no longer pink.
- Pour in the tomato puree, ground spice mixture, turmeric powder, and salt. Mix well and cook for 10-15 minutes.
- Add the grated coconut and fresh curry leaves. Cook for another 5-7 minutes until the chicken is tender and the flavors are well combined.
- Spicy Chicken Chettinad is ready to be served hot with steamed rice or naan.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Grinder or mortar and pestle Chopping board Knife
Tools
Stovetop Cooking spoon Measuring cups and spoons
Serving suggestions
Serve the Spicy Chicken Chettinad with steamed rice, naan, or dosa for a complete South Indian meal experience.
Tips & tricks
For an extra kick of heat, add more dried red chilies or fresh green chilies according to your spice preference.
Cost
$15