This Chettinad chicken curry recipe is from one of the most aromatic and spiciest cuisines of India – Chettinad! Chettinad cuisine, from the Chettinad region of the South Indian state Tamil Nadu, is known for its distinctly aromatic and spicy style.
Let me be honest here. This curry is not for the faint-hearted! I am not saying that this curry is too hot, but it is definitely a celebration of spices that we have to balance well!
Chettinad cuisine is distinctly aromatic, spicy, and fiery. It has a lot of flavours going on, so finding the perfect blend of spices is the key.
The base that adds character to most of the signature Chettinad curries is made up of freshly ground (and sometimes fried) spices, tomatoes, chillies, ginger, garlic, tamarind and coconut.
Don’t worry, make Chettinad chicken curry
If you had shied away from cooking Chettinad chicken worrying it’s a complicated dish, this “take-it-easy version simplifies it for you! My wife loves it so much that it has become a popular item on our Sunday lunch menu.
Cooking this Chettinad chicken curry involves three steps. The first step involves dry-frying the spices and grinding to a paste. The second step involves cooking the marinated chicken with onion, ginger, garlic, and tomatoes. And the third and final step involves simmering the chicken adding the ground paste we made earlier.
If you liked my Chettinad chicken curry recipe, I recommend you check out the following recipes as well.
Kori Sukka – Mellow tanginess of tamarind, subtle sweetness of coconut, unmistakable flavours of fried spices, and warm notes of dried chillies, this dish brings together all the great flavours of the Konkan coast
Chicken Perattu – This dry chicken curry preparation from Kerala involves slow-cooking chicken pieces in a dry red chilli paste base
This recipe is from one of the most aromatic and spiciest cuisines of India - Chettinad! Chettinad cuisine, from the Chettinad region of the South Indian state Tamil Nadu, is known for its distinctly aromatic and spicy style. It has a lot of flavours going on, so finding the perfect blend of spices is the key.