Chettinad Chicken | Hari Ghotra
4.3/5 rating (23 votes)

Chettinad Chicken

Tangy South Indian Chicken

  • Heat Hot
  • Serves 4
  • Dietary Info CONTAINS-COCONUT LACTOSE-FREE WHEAT-FREE GLUTEN-FREE
  • Cook 40 mins
Chettinad Chicken

Hari says

A lovely flavoursome chicken curry dish from Tamil Nadu in South India. Chettinad Chicken is made by toasting a number of spices with coconut and producing an aromatic masala that has a slight aniseed scent. If you think it will be to fiery for you just reduce the number of chillies. Traditionally it is served with Dosa or Appams but it is just as good with a flaky Parathas and even plain boiled rice.

  • Ingredients
  • Method
  • 1 tbsp poppy seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 3 dry red chillies
  • 3cm piece of cinnamon
  • 2 cardamom pods
  • 3 cloves
  • 50g grated coconut
  • 2 tsp ginger
  • 2 garlic cloves crushed
  • 2 tbsp oil
  • 10 curry leaves
  • 2 onions sliced finely
  • 1 star anise
  • 2 tomatoes
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 8 chicken thighs, skinned
  • salt to taste
  • 2 limes
  • handful of fresh coriander leaves, chopped
  1. Heat a heavy pan on a gentle heat and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes.
  2. Remove from the heat and transfer to a bowl and leave to cool.
  3. Once cooled gind to a fine powder in a spice grinder.
  4. Crush the garlic and ginger in a pestle and mortar and keep aside.
  5. In a large pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown then add the crushed garlic and ginger.
  6. Add the ground spices and star anise and fry for a minute before adding a splash of water.
  7. Meanwhile chop and add the tomatoes, turmeric, salt and stir in the chilli powder.
  8. Add the chicken, cover and leave to simmer on the lowest setting until it is tender about 25 minutes.
  9. Once the chicken is cooked through squeeze in the lime juice and remove from the heat. 
  10. Throw in the fresh coriander leaves and serve.

Nutritional information

Typical values* per Serving
Calories145
Fat (g)11
of which saturates (g)3.4
Carbohydrates (g)3.1
of which sugars (g)2.1
Fibre (g)1.1
Protein (g)8.7
Salt (mg)0.09
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Chettinad Chicken ”

Comments

Comments (22)

  • Rob

    Rob

    12 November 2016 at 20:25 |
    Had a read through lots of recipes on your website today. You have a great site and it really made me want to try out one of your recipes. I started with this one because it intrigued me - I have never used poppy seeds in Indian cookery and along with the coconut it sounded lovely. I have to say the result was fantastic, we have just finished and the whole family loved it.
    I followed the recipe pretty much as is, except I have no curry leaves (and have not been able to find anywhere to get them fresh). I did add a bit more water than suggested as I thought it would be too dry, but I should have trusted you - I ended up cooking for a while longer to reduce down the extra liquid that I had added! I will totally trust you when I do the next recipe from your page!
    Many thanks Hari

    reply

    • Hari Ghotra

      Hari Ghotra

      15 November 2016 at 09:28 |
      Hi Rob It's just so great to hear comments thank you for taking the time to give me some feedback. Really happy to hear that you and your family enjoyed the Chettinad chicken - it's really flavoursome isn't it. Looking forward to hearing what you think of the next dish you try so do let me know. Thanks so much for using the website Hari.

      reply

  • Greg Upton

    Greg Upton

    22 June 2016 at 08:41 |
    Another excellent curry, thank you once again.

    reply

    • Hari Ghotra

      Hari Ghotra

      23 June 2016 at 07:53 |
      Hi Greg Thanks so much for giving this a go - glad you enjoyed it.

      reply

  • Jenny

    Jenny

    23 April 2016 at 09:20 |
    Hi Hari
    If using dried curry leaves do I add with the dry spices and blitz or add when you would put the fresh ones in and leave them whole? Thanks.

    reply

    • Hari Ghotra

      Hari Ghotra

      23 April 2016 at 10:38 |
      Hi Jenny I would add them as you would add the fresh ones and leave them whole. Let me know it comes out! Hope that helps. Hari

      reply

  • Michael

    Michael

    10 March 2016 at 18:52 |
    Hi Hari, that was a delicious curry. Thank you very much for another great recipe.

    reply

    • Hari Ghotra

      Hari Ghotra

      10 March 2016 at 18:58 |
      Hi Michael that's great!! Glad you loved this one and thanks so much for leaving a comment. I hope you star rated the dish too. Let me know what you try next time. Hari

      reply

  • Michael

    Michael

    17 February 2016 at 18:32 |
    Hi Hari, would it be ok if I used dried curry leaves instead of fresh?
    Thanks
    Michael

    reply

    • Hari Ghotra

      Hari Ghotra

      23 February 2016 at 08:51 |
      Hi Michael Yes if that's what you have that fine. The fresh ones do give a much better flavour if you can get hold of them. Let me know how you get on. Thanks

      reply

  • Danny

    Danny

    26 January 2016 at 17:47 |
    Just wanted to thank you for such an amazing recipe. My family and I agreed it was the nicest bit of food I've ever cooked, so great success. I've now gone and bought lots of spices in bulk and I will be cooking many more of your dishes.

    reply

    • Hari Ghotra

      Hari Ghotra

      26 January 2016 at 18:09 |
      Hi Danny Thank you so much for your comment - It's so amazing to hear from you guys when you have cooked a dish and loved it and I so pleased that you will be cooking more from my site. Please do follow me on social media and send pictures of your dishes as I love to see your creations. Thanks for leaving a comment and I hope to hear lots more from you on how you have used some of those lovely spices. Happy cooking Hari

      reply

  • Graeme

    Graeme

    07 January 2016 at 12:48 |
    Hi, silly question! When do you add the grated coconut? I can't find that in the method.

    reply

    • Hari Ghotra

      Hari Ghotra

      07 January 2016 at 17:44 |
      Hi Graeme No worries -it's in step one you toast the spices and coconut in a pan then blitz it all to a powder in a grinder. Does that help? Thanks Hari

      reply

  • Hari Ghotra

    Hari Ghotra

    29 June 2015 at 08:20 |
    Hi Vinoth
    That's amazing to hear! Thank you so much for taking the time to drop me a note. Really pleased you enjoyed the dish and that it brought back some happy memories! Do let me know if you try anything else. Thanks Hari

    reply

  • Vinoth

    Vinoth

    29 June 2015 at 01:35 |
    I cooked this dish this afternoon. While cooking when I added the grounded spices I felt the aroma of chettinad chicken I had in hotel. At that time itself I realized that the dish is going be awesome(I am not messing it). The end product was really good. Thanks

    reply

  • Hari Ghotra

    Hari Ghotra

    09 June 2015 at 20:16 |
    Wow you sound like you cooked up a huge feast! Well done Neil and thank you for trying this dish - I'm really pleased it went so well, I love the flavours of this one too. Do let me know what's on the menu next week. Cheers Hari

    reply

  • Neil B

    Neil B

    09 June 2015 at 18:41 |
    Yet another marvellous recipe - far fresher and tastier than any takeaway curry. It seemed a little hot during cooking, but some of the heat disapated through the cooking process and adding the lime at the end produced a fantastic medium hot and tangy curry. Served with pilau, naan, mint & corriander chutney, yoghurt & mint sauce. This is the 5th different recipe of yours I've tried - every one's been exceptional - and I'm looking forward to trying another next week.

    reply

  • Hari Ghotra

    Hari Ghotra

    08 June 2015 at 16:24 |
    Hi Catherine - you certainly can!

    reply

  • Catherine

    Catherine

    08 June 2015 at 14:28 |
    Hi Hari. Can I use desiccated coconut instead of grated coconut?

    reply

  • Hari Ghotra

    Hari Ghotra

    06 June 2015 at 18:43 |
    Amazing!! Glad you liked this lovely dish.

    reply

  • Nigel

    Nigel

    06 June 2015 at 07:28 |
    Hello Hari,

    I cooked this last night and the dish was excellent, thank you. I had a moment of doubt after I added the chicken thinking that the whole dish was too dry, even allowing for liquid to come from the tomatoes and chicken. After 10 minutes I checked and added a splash of recently boiled water, but after checking again after a further 10 minutes there was more liquid than I had put in. I guess I should have trusted you and held my nerve.

    The dish had a nice bite to it from both the chilli and the limes. Thoroughly recommended.

    reply

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Hari Ghotra