Photograph of the finished Chettinad chicken curry

India · Cà ri gà Chettinad

Chettinad chicken curry

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Shredded coconut Shredded coconut 4.2 oz
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Coriander seed powder Coriander seed powder 0.4 oz
  • Photograph of Ground cumin Ground cumin 0.3 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Curry leaves Curry leaves 32 leaves
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 4
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Dry-roast the grated coconut, dried chili peppers, coriander seeds, dill, and black pepper for 5 minutes until fragrant, then grind them into a fine powder.
  2. 2 Sauté curry leaves with thinly sliced onions in oil for 6 minutes until the onions turn golden.
  3. 3 Add ginger, garlic, tomatoes, and turmeric powder, and stir-fry for 5 minutes until the tomatoes release their oil.
  4. 4 Sauté the chopped chicken thighs until browned, then add the blended masala sauce and 200 ml of water.
  5. 5 Cover and simmer over low heat for 25 minutes until the chicken is tender and the sauce has thickened. Season with salt to taste.

With an appliance

  • Pressure cooker 45 min

    Replace step 5: cook the chicken with masala on high pressure for 8 minutes, then let it simmer for 7 minutes; reduce to about 10 minutes and tenderize the thigh meat deeply without stirring. Open the lid and let the sauce simmer for 3 minutes if needed.

Start cooking