Non-veg recipe · lunch, dinner
Chettinad chicken curry
செட்டிநாடு கோழி கறி (chettinaadu kozhi kari)
Serves 4 · 50 min
Chicken thighs in a freshly roasted Chettinad masala of pepper, fennel, dry chillies and kalpasi.
6 gnet carb / serving
29 gprotein
31 gfat
3.5 gfiber
427kcal
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- 600 g boneless chicken thighs, cut (கோழி)
- 80 g shallots
- 120 g tomatoes
- 30 g grated coconut
- 2 tbsp gingelly oil
- Masala: 5 dry red chillies, 1 tbsp coriander seeds, 1 tsp each pepper, fennel, cumin, kalpasi (stone flower), cinnamon, cloves, star anise. Plus ginger-garlic paste, curry leaves, turmeric, salt
Method
- Dry-roast the masala spices and coconut until fragrant; grind to a paste with a little water.
- Heat oil, fry curry leaves and shallots until golden, add ginger-garlic paste, then tomatoes and turmeric.
- Add chicken and salt; sear 5 minutes. Add the masala paste and 1 cup water.
- Cover and simmer 25 minutes until the chicken is cooked and the gravy thickens.
Recipe credit: tamilpaleorecipes.com.