Spicy Chicken Curry (chicken Chettinad)
Spicy Chicken Curry, also known as Chicken Chettinad, is a popular dish in Mangalurean Catholic Cuisine. This flavorful and aromatic curry is made with a blend of spices and is sure to tantalize your taste buds.
Ingredients
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1/2 cup grated coconut
- 1/4 cup sesame oil
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon cloves
- 1/2 teaspoon cardamom pods
- Salt to taste
Instructions
- Heat a pan and dry roast the grated coconut, fennel seeds, cumin seeds, black peppercorns, and coriander seeds until fragrant. Grind to a fine paste with a little water.
- Heat sesame oil in a large pot and add the onions. Sauté until golden brown.
- Add the ginger-garlic paste and green chilies. Sauté for a few minutes.
- Add the chicken pieces and cook until they are browned.
- Add the tomato puree, turmeric powder, cinnamon powder, cloves, and cardamom pods. Cook for 5 minutes.
- Add the ground spice paste and salt. Mix well and cook for another 10-15 minutes until the chicken is cooked through and the curry thickens.
- Serve hot with steamed rice or roti.
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 Pan Grinder
Tools
Knife Cutting board Spatula
Serving suggestions
Serving suggestions: Enjoy the Spicy Chicken Curry with steamed rice or Indian bread like roti or naan.
Tips & tricks
Tips: Adjust the amount of green chilies and black peppercorns to suit your spice preference.
Cost
$15