Description
A highly spicy and aromatic chicken curry from the Chettinad region of Tamil Nadu, South India, flavored with numerous spices and coconut.
Restaurants serving Chettinad Chicken
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Onion
- Tomato
- Coconut
- Fennel
- Black pepper
- Cumin
- Coriander
- Turmeric
- Cinnamon
- Cardamom
- Cloves
- Red chilies
- Curry leaves
- Garlic
- Ginger
- Oil
- Salt
Instructions
- Dry-roast fennel, black pepper, cumin, coriander, cinnamon, cardamom, cloves, red chilies; grind to a paste with coconut to make Chettinad Masala.
- Heat oil in a pot, fry curry leaves, onions, garlic-ginger, add tomatoes and turmeric to evaporate moisture.
- Add chicken and Chettinad Masala, simmer slowly until meat is cooked and oil floats to finish.
Learn more Spice, substitutes, tips
Key spices
Intense stimulation of black pepper and sweet aroma of fennel
Substitutes at Japanese supermarkets
Pork (substitute as lean meat that stands up to rich spices)
Pairing
Indica rice、Parotta
Trivia
[Hardcore] Features a complex aroma with particularly numerous spice types even among South Indian dishes. A highly refined spice-usage curry created by the wealthy merchant community 'Chettiar'.
Eating tips & etiquette
[Unique Eating] Let flaky Indica rice absorb the rich sauce, shredding the chicken by hand to unify with rice and shovel it down!
Allergen
Chicken