Chettinad Chicken Curry

🔥 Prep

• Cut the 500g chicken into bite-sized pieces and set aside.
• Finely chop the 2 onions.
• Puree or finely chop the 2 tomatoes.
• Measure out 1.5 tbsp ginger garlic paste.
• For the Chettinad spice paste: Measure 50g grated coconut, 1 tsp poppy seeds, 1 tsp fennel seeds, and 1.5 tsp black peppercorns. Dry roast them in a pan over low heat for 3-4 minutes until the coconut is golden and spices are aromatic. Cool completely, then grind with 1.5 tsp coriander powder, 1 tsp chilli powder, and a splash of water to a smooth paste.
• Measure 3 tbsp oil, 2 tsp salt, and 300 ml water.

🔥 Cook

• 1. Heat the 3 tbsp oil in a heavy-bottomed pan or kadai over medium heat until shimmering.
• 2. Add the chopped onions and sauté for 10-12 minutes until they turn a deep golden brown.
• 3. Stir in the 1.5 tbsp ginger garlic paste and cook for 1 minute until the raw smell disappears.
• 4. Add the pureed tomatoes and cook for 5-6 minutes until the mixture thickens and oil begins to separate at the edges.
• 5. Add the prepared Chettinad spice paste and sauté for 5-7 minutes over medium heat, stirring constantly, until the paste darkens and the oil separates clearly.
• 6. Add the chicken pieces and 2 tsp salt, tossing to coat the chicken evenly with the masala. Cook for 5 minutes on medium-high heat to sear the meat.
• 7. Pour in the 300 ml water, stir well, and bring the curry to a rolling boil.
• 8. Reduce heat to low, cover the pan with a lid, and simmer for 20-25 minutes until the chicken is tender and cooked through.
• 9. Remove the lid, check the gravy consistency, and simmer uncovered for 2-3 minutes if a thicker gravy is desired. Turn off the heat and let it rest for 5 minutes.

🔥 Serve

• Transfer the Chettinad Chicken Curry to a serving bowl.
• Serve hot with steamed rice, dosa, appam, or parotta.
• Accompany with a side of onion raita or cucumber salad to balance the heat.