Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
SpicePaste
Base
Chicken
Equipment
Frying pan; blender; saucepan with lid; bowls; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Toast and blend · About 8 min
- Toast 2 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp black peppercorns and 2 dried red chilies in a dry pan for 2–3 minutes. Add 30 g grated coconut; stir until pale gold. Cool for 3 minutes; blend with 60 ml water for blending.
Cook the base · About 12 min
- Heat 30 ml neutral oil. Cook 200 g onion, chopped for 7 minutes. Add 15 g ginger-garlic paste and 12 curry leaves; stir for 1 minute. Add 200 g tomatoes, chopped; cook for 4 minutes.
Simmer the chicken · About 25 min
- Add 750 g boneless chicken thighs, cut into pieces, ½ tsp turmeric, 1 tsp salt, 250 ml water and the spice paste. Stir, cover and simmer gently for 20–25 minutes.
Check: Do not wash raw chicken. Check the largest pieces reach 74°C / 165°F.
Reduce the sauce · About 5 min
- Uncover and simmer for 3–5 minutes, stirring often.
Check: The sauce coats chicken pieces without sticking to the pan.
Tips
- Toast spices gently; burned pepper makes the curry bitter.
- Grind the cooled spice mixture finely for a smoother sauce.
Substitutions
- Use desiccated unsweetened coconut, soaked in the blending water.
- Use chicken breast and shorten the simmer to its doneness check.
Storage
- Get perishable Chettinad chicken into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chettinad chicken within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Chettinad chicken to 74°C / 165°F, stirring or turning it for even heating. When Chettinad chicken is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Chettinad chicken includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chettinad chicken becomes softer in storage.
Make ahead
- Toast and grind the spice paste one day ahead; refrigerate it.
- Chop the onion and tomatoes ahead and keep them cold.
FAQ
Is this a single traditional recipe?
No. Chettinad methods vary. This is a home-style measured recipe.
Can I reduce the heat?
Use one dried chili and half the peppercorns. The toasted spices still add aroma.
Why is the sauce grainy?
The coconut paste may be coarse. Blend it longer with a little measured water.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
