chettinad chicken curry
Chettinad chicken curry is a delicious South Indian coconut based chicken curry that anyone can make.
- 2 onions thinly sliced
- 3 Tbsp coconut or vegetable oil
- 3 Tbsp garlic ginger paste - recipe link below
- 20 fresh curry leaves - optional but very nice
- 8 skinless chicken thighs
- 1 15 oz can coconut milk
- 1/2 cup diced tomatoes
- 4 tsp restaurant curry powder - recipe link below
- 1-2 tsp kashmiri chili powder
- 1/2 tsp turmeric
- 1 tsp coarsely ground black pepper - more if you like
- 1/8 tsp cinnamon
- 1 1/2 tsp salt
Heat a large pot or dutch oven over medium heat.
Add the coconut or vegetable oil and cook the onions, stirring occasionally, until they are a soft, light brown mess. Think French onion soup. You want these onions melting. This step takes a long time. 20 minutes or more.
Add the curry leaves if using. Now add the garlic ginger paste and cook, stirring constantly until the spluttering stops (you will understand when you do it).
Add the spice mix and cook, stirring constantly, for about 30 seconds.
Stir in the coconut milk and tomatoes and bring to a simmer.
Add the chicken and simmer until the chicken reaches an internal temperature of 160-170F, about 20-25 minutes. Use your instant read thermometer!
Spoon off any excess fat (or don't if you are OK with a few calories - the fat is loaded with fat-soluble spices and flavour) and serve with rice.
Indian restaurant spice mix recipe can be found here.
Garlic ginger paste recipe can be found here.
Serving: 4servings | Calories: 670kcal | Carbohydrates: 15g | Protein: 47g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 214mg | Sodium: 1151mg | Potassium: 1032mg | Fiber: 4g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 110.3mg | Calcium: 91mg | Iron: 5mg