Chettinad Chicken Curry - Authentic Spicy Tamil Non-Veg Curry

Fiery and flavorful Chettinad chicken curry from Tamil Nadu. This authentic recipe features aromatic spices and rich coconut-based gravy.

• 500g chicken, cut into pieces
• 2 onions, finely sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 1/2 cup grated coconut
• 3 tbsp oil
• Salt to taste
• Coriander leaves for garnish
• For spice paste: 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 4-5 dry red chilies, 1 tsp black peppercorns, 1/2 tsp turmeric
• For tempering: 1 tsp mustard seeds, 1 sprig curry leaves, 1 bay leaf, 2 cloves, 1 inch cinnamon

1. 1

   Dry roast coriander seeds, cumin seeds, fennel seeds, red chilies, and peppercorns until aromatic.

2. 2

   Grind the roasted spices with grated coconut to a fine paste using little water.

3. 3

   Heat oil in a heavy-bottomed pan. Add tempering ingredients and let them crackle.

4. 4

   Add sliced onions and sauté until golden brown (about 8-10 minutes).

5. 5

   Add ginger-garlic paste and sauté until raw smell disappears.

6. 6

   Add chopped tomatoes and cook until mushy.

7. 7

   Add the ground spice-coconut paste and fry for 3-4 minutes until oil separates.

8. 8

   Add chicken pieces and mix well to coat with masala. Cook for 5 minutes.

9. 9

   Add 1.5 cups water and salt. Bring to a boil, then simmer covered for 20-25 minutes.

10. 10

    Cook until chicken is tender and gravy thickens. Garnish with coriander leaves.

Per serving. Values are approximate.