Chetinad Chicken Curry

This bold South Indian curry delivers an explosion of aromatic spices that transforms ordinary chicken into an extraordinary feast. With its complex blend of freshly crushed cardamom, cloves, and warm spices, this Chettinad-style curry creates layers of flavor that will make your kitchen smell like heaven and your taste buds sing.

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 285kcal

Equipment

Ingredients

6 whole cloves
8 green cardamom pods husked
2 tablespoons canola oil
8 garlic cloves finely minced
2 cups finely chopped onions
1 inch cinnamon stick
1 teaspoon ground cumin
1 teaspoon cayenne
2 teaspoons ground coriander
1/2 teaspoon ground ginger
1 teaspoon coarsely crushed black pepper
1/4 teaspoon turmeric
2 lbs boneless skinless chicken breasts
1 cup tomato puree
1/2 cup grated fresh coconut
1 1/2 teaspoons salt to taste
1 cup water
1 tablespoon fresh lemon juice
Fresh cilantro stems to garnish

Instructions

Coarsely crush the cloves and cardamom using a mortar and pestle or spice mill. Set aside.
Heat the oil in a heavy skillet over moderately high heat. Add the garlic and onion and cook for about 4 minutes, until lightly browned.
Add the cloves/cardamom mixture and cinnamon stick. Stir and cook for 30 seconds.
Add the cumin, cayenne, coriander, ginger, black pepper, and turmeric. Stir and cook until aromatic, about 30 seconds.
Add the chicken and sear for 3 to 4 minutes per side, until light brown.
Add the tomato puree, grated coconut, salt, and water. Bring to a gentle boil.
Reduce heat to medium, cover and cook for about 20 minutes, until the chicken is tender.
Sprinkle in the lemon juice and stir to combine.
Transfer to a heated serving dish and remove the cinnamon stick.
Garnish with fresh cilantro sprigs before serving.

Notes

Frozen grated coconut works perfectly if fresh coconut isn't available and can be found in Indian and Asian markets

Don't skip crushing the whole spices fresh - it makes a significant difference in flavor intensity

Cut chicken into smaller pieces for faster cooking and better spice absorption

The curry tastes even better the next day as flavors continue to develop

Adjust cayenne pepper according to your heat preference - start with less if sensitive to spice

Serve over basmati rice or with naan bread to soak up the flavorful sauce

Make sure to brown the chicken properly for better texture and flavor development

Nutrition