Description
A regional dish from Karaikudi (Chettinad), Tamil Nadu. A very rich, spicy curry using poppy seeds, coconut, and diverse spices luxuriously.
Restaurants serving Karaikudi 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
- Poppy seeds
- Red chilies
- Coriander
- Cumin
- Fennel
- Black pepper
- Cinnamon
- Cardamom
- Cloves
- Curry leaves
- Salt
- Oil
Instructions
- Dry-roast and grind red chilies, coriander, cumin, fennel, poppy seeds, coconut, black pepper into a paste.
- Heat oil in a pot, fry cinnamon, cardamom, cloves, onions, tomatoes, curry leaves; add chicken and sear surface.
- Add spice paste, simmer until chicken is tender and oil separates, leaving rich masala clinging to meat to finish.
Learn more Spice, substitutes, tips
Key spices
Overwhelming aroma and stimulation woven by diverse spices
Substitutes at Japanese supermarkets
(Difficult to sub as spice blend is key)
Pairing
Parotta、Indica rice
Trivia
[Hardcore] Karaikudi is the heart of 'Chettinad cuisine'. Using poppy seeds gives the sauce a unique thickness and richness, offering South Indian cuisine's peak spice sensation.
Eating tips & etiquette
[Unique Eating] Tear the pie-like layered crispy bread (Parotta), coat it excessively with the bright red sauce, and enjoy the heat!
Allergen
Chicken