Chicken Chettinad

Method

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1. Toast the coriander, fennel, peppercorns, cumin, chillies, cloves and cinnamon in a dry pan for 2 minutes.

   Mark done Start 2 min timer

2. Add the coconut and toast 90 seconds more, until it is pale gold and no further.

   Mark done

3. Cool 5 minutes, then grind to a fine powder.

   Mark done

4. Heat the coconut oil and fry half the curry leaves for 20 seconds.

   Mark done

5. Add the onions and fry 10 minutes, until deep brown.

   Mark done

6. Stir in the ginger and garlic paste and cook 2 minutes.

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7. Add the tomatoes, turmeric and salt and cook 5 minutes, until pulpy.

   Mark done

8. Add the chicken and turn it in the masala for 5 minutes.

   Mark done Start 5 min timer

9. Stir in the ground masala and the water, cover, and simmer 25 minutes.

   Mark done

10. Uncover and cook 5 minutes more to thicken. Scatter the remaining curry leaves and the coriander over.

    Mark done

Chef’s Tips

• Coconut goes in last and comes out pale gold.
• Grind the masala for this dish, not from a jar.
• Bone-in chicken — the bones carry the flavour into the gravy.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Appam or dosa
• Cucumber and onion raita

Storage & Reheating

Better on the second day. Keeps 3 days refrigerated, freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.