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.

Spicy Chicken Curry (chicken Chettinad)

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

  1. 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.
  2. Heat sesame oil in a large pot and add the onions. Sauté until golden brown.
  3. Add the ginger-garlic paste and green chilies. Sauté for a few minutes.
  4. Add the chicken pieces and cook until they are browned.
  5. Add the tomato puree, turmeric powder, cinnamon powder, cloves, and cardamom pods. Cook for 5 minutes.
  6. 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.
  7. 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