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chettinad-chicken-curry
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Chettinad Chicken Curry

This authentic Chettinad Chicken Curry has bright and bold flavors that will surely make this curry your all time favorite dish.
Course: Curry, Side Dish
Cuisine: Indian
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.