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Chicken Chettinad
Aromatic spices and creamy coconut create a rich, deeply flavorful curry that's characteristic of South Indian Chettinad cuisine. Tender chicken pieces absorb the fragrant blend of fennel, cumin, and coriander while simmering in a luscious tomato-coconut sauce. Perfect for a weeknight dinner that feels special without demanding hours in the kitchen.
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
Servings
4
Ingredients
- 1 lb chicken pieces
- 1 onion, chopped
- 1 tomato, chopped
- 1/2 cup grated coconut
- 1 tsp fennel seeds
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
- Salt to taste
Instructions
- Dry roast the grated coconut, fennel seeds, cumin, coriander powder, and garam masala in a pan until fragrant. Grind into a smooth paste with a little water.
- Heat oil in a large pan or kadai over medium heat. Sauté the chopped onions until golden brown.
- Add the chopped tomatoes and ginger-garlic paste. Cook until the tomatoes are soft and the oil begins to separate.
- Add the chicken pieces and the ground spice paste. Mix well to coat the chicken evenly.
- Cook on medium heat for 20 minutes, stirring occasionally.
- Simmer until the sauce thickens and the chicken is tender and cooked through.
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