Chettinad chicken curry

Main Dish
4 servings
20 min
45 min


Number of serving: 4
Chicken :1kg/2.2lb

Shallots/Pearl onions :1cup

Kashmiri Chilli Powder :1tbs

Tomatoes :2nos

Turmeric powder :1/2tsp

Bay leaves :1no

Curry leaves :15nos

Coconut milk :1cup

Salt to taste

Oil :1tbsp

For grinding :

Cumin seeds :3/4tsp

Fennel seeds :3/4tsp

Coriander seeds :11/2tbsps

Dried red chillies :7-8nos

Pepper corns :1tsp

Cardamoms :3pods

Cloves : 2nos

Cinnamon :1" stick

Curry leaves :1sprig

Oil :1/2tsp

Green chillis :3-4nos

Garlic :5-8flakes

Ginger :2" piece

Poppy seeds :1tsp


  • Wash and cut chicken into medium sized pieces.

    Soak poppy seeds in warm water for 10 minutes.

    Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
  • Heat a frying pan to medium-high, add 1 tsp oil.

    When hot, add the cumin seeds, coriander seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom, cloves dried red chillis,curry leaves, stirring constantly until lightly roasted.

    Cool and grind to a powder.
  • Heat oil in a large saucepan over a medium-high heat.

    When hot, add the bay leave.shallots/small onions and curry leaves and saute till transparent.
  • Add the kashmiri chilli powder and turmeric powder and just stir for few seconds.

    Add the grounded ginger,garlic,green chillie and poppy paste.

    Continue to stir and fry for about 4 minutes, drizzling little water to prevent sticking.
  • Add chicken and cook on high heat,stir until they are well coated with the masala for about 4-5 minutes.

    Reduce to medium heat, add salt,tomatoes and combine well.
  • Cook the chicken for 4-5 minutes, uncovered, Now add the coconut milk and 1/2cup of water allow to boil.

    Turn the heat to medium low, cover and simmer until the chicken is almost cooked, about 20-25 minutes.

    Open lid and combine well.
  • Finally add the ground masala powder and cook for 3 minutes. Turn off heat.

    Garnish with curry leaves.

    Yummy chettinad chicken curry is ready.

    Serve hot with white steamed rice, biryani, chapatis or dosas.


Chettinad Chicken Curry, photo 1
Chettinad Chicken Curry, photo 2


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