Proper Chettinad Chicken Curry

Tips and inspiration

Chettinad is a region of Tamil Nadu in southern India, where spices like cardamom, cinnamon, and black pepper take center stage. Our sauce, whilst centered around those spices, is made deliciously harmonious with a touch of coconut and a little heat from black pepper, as well as the sweetness of cassia and fennel seeds. It is a wonderful combination of flavours, and one that works perfectly with chicken.  For added depth of flavour, use bone-in chicken and finish with a good amount of freshly ground black pepper and chopped coriander. For an extra pop of crunch, spoon over some lightly fried curry leaves, mustard seeds and coconut flakes. 

Method

Step one

Begin by heating 1 tbsp. of oil in a pan and adding the spices when hot. Allow to cook for 20 seconds before adding in your chicken thighs. Allow to brown on each side before turning.

Step two

Pour in the smaller base sauce and give the pan a stir and add in the main sauce and bring to a simmer. Cook, covered until the chicken is cooked through, around 10-12 minutes, if using bone in thighs this will be around 30-35 minutes. Give the pot an occasional stir and add in some water if the pan appears to be getting dry.

Step three

You can tell the chicken is cooked when you are able to pull it away from the bone, or when the internal temperature is 73ºC. Serve with rice, or Indian flatbreads.

To serve (optional):

Heat 1 tbsp. of oil over medium high heat. Add the mustard seeds and once popping, add the curry leaves and coconut flakes and cook until crispy. Spoon over the chicken.