Chicken Chettinad with Coconut
A rich and aromatic South Indian dish from the Chettinad region, featuring tender chicken cooked in a spicy, flavorful gravy loaded with roasted spices and fresh coconut, creating a perfect balance of heat and creaminess.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 1 ¼ kgchicken
cut into medium pieces, bone-in or boneless
- 1 mediumraw white coconut
grated
- 2 mediumonion
finely chopped
- 2 mediumtomato
chopped
- 2 piecesgreen chilies
slit or chopped
- 1 inchginger
fresh, chopped
- 6 piecesgarlic cloves
- 1 sprigcurry leaves
- 2 tablespoonscoriander seeds
- 1 teaspoonfennel seeds
- 1 teaspoonblack peppercorns
- 1 teaspooncumin seeds
- 3 piecesdry red chilies
- 3 piecescloves
- 1 inchcinnamon stick
- 3 piecescardamom pods
- 0 ½ teaspoonturmeric powder
- 1 teaspoonred chili powder
- 2 teaspoonscoriander powder
- 1 ½ teaspoonssalt
- 3 tablespoonsoil
vegetable or sesame oil preferred
- 1 cupwater
- 2 tablespoonsfresh coriander leaves
chopped for garnish
Instructions
Dry roast coriander seeds, fennel seeds, black peppercorns, cumin seeds, dry red chilies, cloves, cinnamon stick, and cardamom pods in a pan over medium heat until aromatic and slightly browned, about 2-3 minutes. Remove from heat and let cool.
Grind the roasted spices with grated coconut, chopped ginger, and garlic into a smooth paste using a little water. Set aside.
Heat oil in a heavy-bottomed pan over medium heat. Add chopped onions and sauté until golden brown, about 8-10 minutes.
Add green chilies and curry leaves, sauté for a minute until fragrant.
Add chopped tomatoes and cook until soft and pulpy, about 5 minutes.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook the masala until oil starts to separate from the mixture, about 5 minutes.
Add the ground coconut-spice paste and cook for another 5 minutes, stirring occasionally to prevent sticking.
Add the chicken pieces and combine thoroughly with the masala. Sauté for 5 minutes to coat the chicken well.
Add water, bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes or until the chicken is cooked through and tender. Stir occasionally.
Adjust salt and spice levels to taste. Garnish with fresh coriander leaves before serving.
