Chicken Chettinad is a very common South Indian Chicken Curry originating from the Chettinad region of Tamil Nadu (South of India). The Chettinad cuisine is known for its spicy food. The use a variety of spices and the dishes made with fresh ground masalas/spices set it apart.
Chettiars also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice. Rice based accompaniments such as dosa, appams, idiyappams, adais and idlis are preferred.
This is the most well known curry that was a part of my weekend meal with a lot of other items made – not from the same region. I also made Punjabi Dum Aloo curry (Recipe) & Rajma Masala and paired it all with parathas and rice.
If you do try this dish, let me know your comments below 🙂
Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 mins.
Now make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turns golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste. (This could be made in advance and stored in the refrigerator for 1-2 weeks)
Heat oil in a pan, add in onions and saute till it turns soft. (Don't let it burn)
Add in curry leaves and ginger garlic paste. Saute for a min.
Add in marinated chicken and mix well. Add in cubed tomatoes and mix well. Let this cook for atleast 10 -15 mins under a cover.
Add more water if needed for the gravy. Add the ground masala and mix well. Cover and simmer for 15 - 20 mins (occasional stirring)
Add in coriander leaves and serve.