Facebook Proper Chettinad Chicken Curry Recipe | The Spice Tailor

Proper Chettinad Chicken Curry

Chettinad is a region of Tamil Nadu in southern India, where spices like cardamom, cinnamon, and black pepper take centre stage. Our sauce, whilst centred around those spices, is made delicious and harmonious with local aromats, tomato and coconut. It is a wonderful combination of flavours, and one that works perfectly with chicken. For the most authentic and delicious dish, we have chosen to slow cook the chicken (bone-in) in the sauce for added depth of flavour. Finish with a good amount of freshly ground black pepper, and chopped coriander. For an extra pop of crunch and flavour, spoon over some lightly fried curry leaves, mustard seeds and coconut flakes.
  • 2-3serves
  • 5mins prep
  • 30mins cook
Chettinad is a region of Tamil Nadu in southern India, where spices like cardamom, cinnamon, and black pepper take centre stage. Our sauce, whilst centred around those spices, is made delicious and harmonious with local aromats, tomato and coconut. It is a wonderful combination of flavours, and one that works perfectly with chicken. For the most authentic and delicious dish, we have chosen to slow cook the chicken (bone-in) in the sauce for added depth of flavour. Finish with a good amount of freshly ground black pepper, and chopped coriander. For an extra pop of crunch and flavour, spoon over some lightly fried curry leaves, mustard seeds and coconut flakes.
Made with
Southern Chettinad Curry

Southern Chettinad Curry

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Ingredients

  • 1 pack of The Spice Tailor Southern Chettinad Curry 
  • 4-5 medium sized chicken thighs bone in, skin removed (300-350g if using diced chicken thigh)
  • 1 tbsp. oil
  • 1 tbsp. finely chopped coriander

Optional: 1 tbsp. curry leaves, 1 tbsp. brown mustard seeds, 1 tbsp. coconut flakes

Method

  1. Begin by heating 1 tbsp. of oil in a pan, and adding the spices when hot. Allow to cook for 20 seconds before adding in your chicken thighs. Allow to brown on each side before turning. 
  2. Pour in the smaller base sauce and give the pan a stir and add in the main sauce and bring to a simmer. Cook, covered until the chicken is cooked through, around 10-12 minutes, if using bone in thighs this will be around 30-35 minutes. Give the pot an occasional stir and add in some water if the pan appears to eb getting dry. 
  3. You can tell the chicken is cooked when you are able to pull it away from the bone, or when the internal temperature is 73ºC. Serve with rice, or Indian flatbreads. 

Optional: Heat 1 tbsp. of oil over medium high heat. Add the mustard seeds and once popping, add the curry leaves and coconut flakes and cook until crispy. Spoon over the chicken.

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