Chicken Chettinad.

~65 minutes estimated. A simplified home-style interpretation; Chettinad spice combinations vary.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 21.16 oz by weight boneless chicken thighs
• 2.12 oz by weight grated coconut
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 2 tsp coriander seeds
• 10 curry leaves
• 8.45 fl oz water

Method

1. 01

   Toast fennel, peppercorns, and coriander seeds in a dry pan until fragrant. Add coconut briefly, then cool and grind with a splash of water.

2. 02

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

3. 03

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

4. 04

   Add the toasted paste, curry leaves, chicken, and water. Simmer gently, stirring so coconut does not stick.

5. 05

   Check chicken reaches 165°F / 74°C and adjust the gravy consistency.

Use a food thermometer and follow safe handling guidance. US food-safety temperature chart ↗

Focus view enlarges the recipe text. It does not prevent your screen from sleeping.