About this recipe:I love Chettinad chicken. In fact, I love all Chettinad style food! The gravy in this Chettinad chicken recipe is very peppery and flavourful. This curry goes very well with plain rice and papadum on the side.
1kg skinless, boneless chicken breast, cut into bite-sized chunks
1 teaspoon turmeric
salt to taste
4 tablespoons vegetable oil
2 teaspoons poppy seeds
2 teaspoons whole black peppercorns
2 teaspoons fennel seed
2 teaspoons coriander seed
1 teaspoon cumin seed
3 large onions, minced
4 green chillies, chopped
2 sprigs fresh curry leaves
1 tablespoon ginger paste
1 teaspoon garlic paste
250g chopped fresh tomatoes
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Rub the chicken pieces with the turmeric and salt. Set aside.
Heat the oil in a large frying pan or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed and cumin seed in the hot oil until they just begin to change colour; remove from the frying pan, keeping the oil in the frying pan. Grind the spice mixture with a mortar and pestle and set aside.
Add the onion, green chillies, curry leaves, ginger paste and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.