This authentic Chettinad Chicken Curry has bright and bold flavors that will surely make this curry your all time favorite dish.
Dry roast spices 
Saute onions 
Add coconut 
Add ginger garlic paste 
Saute tomatoes 
Add marinated chicken and ground paste 
Cook for 2 whistles and boil 
Chettinad Chicken Curry
This authentic Chettinad Chicken Curry has bright and bold flavors that will surely make this curry your all time favorite dish.
Servings: 6
Ingredients
- 1½ cups onion (chopped)
- ½ cup tomato (chopped)
- 1 tbsp ginger garlic paste
- 1 tbsp coriander powder
- ½ tsp red chili powder (optional)
- 1 bay leaf
- 1 inch cinnamon stick
- 1 star anise
- ½ tsp fennel seeds
- 3 tbsp oil
- ½ cup water
To marinate:
- 4 chicken thighs (with bones) (you can also use chicken drumsticks)
- ½ tsp turmeric powder
- 1 tbsp lemon juice
- 1 tsp salt
For dry roasting:
- 6-8 dry red chilies
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black pepper
- ½ cup onion (chopped)
- 2 tbsp grated coconut
- 1 tsp oil
Instructions
- Marinate chicken with ingredients under "To marinate" for at least ½ hour.
- Dry roast red chilies, cumin, fennel and black pepper. Transfer to a blender jar.
- In the same pan, add 1 tsp oil and saute onions until the raw smell fades. Add this to the blender jar.
- Then, dry roast the grated coconut and add to the jar. Grind into a smooth paste and set aside.
- Add oil to a pressure cooker. Once hot, add fennel seeds, 1 bay leaf, 1 cinnamon stick and the star anise.
- Add onions and saute until translucent and the raw smell fades.
- Next, add ginger garlic paste and saute until the raw smell fades.
- Add tomatoes and salt. Saute until tomatoes become soft.
- Add the ground paste and chicken. Saute for 2 minutes.
- Pour in water if the gravy is too thick and cook for 1 whistle.
- Let the pressure release naturally and check for spice and salt. Add more chili powder, if needed, and boil for 3-4 minutes.
- Serve hot with rice or roti.
