Chettinad Chicken Curry

Chettinad Chicken Curry

Gather all the spices. Lovely aroma will fill your space. This is a part of the love for good curry. This Chettinad Chicken Curry served in style will wow your quests at your next dinner party.


  • 2kg Waitoa chicken thigh
  • 30ml sesame oil
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 tbsp cumin seeds
  • 3 tbsp coriander seeds
  • 3 tbsp black peppercorns
  • 10g cardamom
  • 10g cloves
  • 100g desiccated coconut
  • 3tbsp ginger garlic paste
  • 2 sticks curry leaves
  • 2 tsp turmeric powder
  • 3 tsp coriander powder
  • 1 tsp chilli powder
  • 5 large tomatoes
  • 2 onions
  • Pinch of salt
  • 300ml water


  1. Heat the oil in a pan and add finely chopped onions. Cook until light brown.
  2. Add garlic ginger paste and dry ingredients (cinnamon, bay leaves, cumin seeds, peppercorns, cardamom, cloves, coconut, curry leaves. turmeric, coriander powder and chilli powder.) and sauté for a few minutes
  3. Add chopped tomatoes along with diced chicken thigh
  4. Continue cooking and add water and salt as needed
  5. Cook for approximately 12 minutes or until chicken is cooked through
  6. Serve with coconut rice, yoghurt and mango chutney

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