Cherry & Dennis Helper Habitat

Indian Chicken Chettinad

印度切蒂納德香料雞

Indian Chicken Chettinad — finished dish

Total time: 55 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Chicken Chettinad is a fragrant South Indian curry with toasted coconut, black pepper and spices.

01

Ingredients

Main ingredients

850 g boneless chicken thigh
220 g onion
250 g tomato
70 g desiccated coconut
12 leaves curry leaves

Chettinad spices

2 tsp black pepper
1 tsp ground cumin
25 g ginger
4 cloves garlic

Cooking and finishing seasoning

2 tbsp cooking oil
350 ml hot water
1 tsp salt
20 g coriander

Indian Chicken Chettinad — ingredients

02

Tools

cutting board
knife
deep pan or pot
wooden spoon
measuring spoons

Indian Chicken Chettinad — tools

03

Steps

Indian Chicken Chettinad — Cut chicken into large pieces; chop onion and tomato

Step 1

Cut chicken into large pieces; chop onion and tomato

Cut chicken into large pieces; chop onion and tomato.

Indian Chicken Chettinad — Toast coconut dry until golden and cool it

Step 2

Toast coconut dry until golden and cool it

Toast coconut dry until golden and cool it.

Indian Chicken Chettinad — Grind coconut, black pepper and cumin into a coarse paste

Step 3

Grind coconut, black pepper and cumin into a coarse paste

Grind coconut, black pepper and cumin into a coarse paste.

Indian Chicken Chettinad — Fry curry leaves, onion, ginger and garlic in oil

Step 4

Fry curry leaves, onion, ginger and garlic in oil

Fry curry leaves, onion, ginger and garlic in oil.

Indian Chicken Chettinad — Add chicken and brown the surface

Step 5

Add chicken and brown the surface

Add chicken and brown the surface.

Indian Chicken Chettinad — Add tomato and cook until soft

Step 6

Add tomato and cook until soft

Add tomato and cook until soft.

Indian Chicken Chettinad — Stir in the coconut spice paste

Step 7

Stir in the coconut spice paste

Stir in the coconut spice paste.

Indian Chicken Chettinad — Add hot water to come halfway up the chicken

Step 8

Add hot water to come halfway up the chicken

Add hot water to come halfway up the chicken.

Indian Chicken Chettinad — Cover and simmer for 20 minutes

Step 9

Cover and simmer for 20 minutes

Cover and simmer for 20 minutes.

Indian Chicken Chettinad — Uncover and cook until the chicken reaches 74°C at the centre and the sauce is fragrant

Step 10

Uncover and cook until the chicken reaches 74°C at the centre and the sauce is fragrant

Uncover and cook until the chicken reaches 74°C at the centre and the sauce is fragrant.

Indian Chicken Chettinad — Season with salt and black pepper

Step 11

Season with salt and black pepper

Season with salt and black pepper.

Indian Chicken Chettinad — Finish with coriander and serve hot

Step 12

Finish with coriander and serve hot

Finish with coriander and serve hot.

Common mistakes

Do not boil every ingredient hard at once; control the heat by step and confirm that meat, fish or eggs are fully cooked.

Tips

Measure seasonings first and keep cooked food separate from raw food; remove bones and reduce chilli when serving children or older adults.