Chettinaad Chicken – Garlic and Black Pepper Spiced Chicken Curry
Do you have surefire go to favorites, that work like a charm on a weeknight? Come on, of course you do, anyone who cooks does. I hope that one of the reasons you visit Spice Chronicles is for weeknight inspiration. This Chettinaad Chicken curry is one of my absolutely favorite weeknight dishes.
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One of my weeknight go do dishes is Chettinaad Chicken. A full bodied spicy chicken curry that originates from the Chettinad region in Madras in South India. The cuisine belongs to the Chettiyaar community in Tamil Nadu. a successful community of trading merchants. This chicken dish is no exception, it is full flavored and my version is generous in its use of garlic and black pepper. This dish gets comfortably done in about 30 minutes or so. If you have the extra few minutes let the gravy simmer longer. It is perfect with steamed rice and most importantly the husband never complains when I make it.
Summer in the biz, is typically busy, it is audit season and this year, a season of work expansion. I have been rolling with the punches, feeling sad I cannot fit in all the market appearances that I would like but here and there, I have visited the Bronxville Farmers Market, Union Square Greenmarket, actually had a blast at the Forest Hills Farmer’s Market. And, in case you don’t think this is all about summer and the seasons, the depth of flavor in this recipe is from the base of all the lovely summer tomatoes that my husband has been sourcing from the curry garden. It is all about real life seasonal folks, still organic and tasty… But, yes there is a part of me that cannot help noticing here is another summer full of good intentions that just passed by.
The great news with this Chettinaad chicken is that its flavors improve the next day. It is therefore a great meal prep dish.
This is the real deal, but my recipe bringing home the simpler flavors of tomato and black pepper . Easy and perfect summer to fall.
Tonight it is time for Chettinaad Chicken. I am really excited about this summer. So much bounty and so many ways to enjoy the dirt candy.
A spicy full flavored chicken curry, Chettinaad chicken is a perfect foil for your summer tomatoes and cilantro.
Ingredients
- 4 cloves of garlic, crushed
- 1 teaspoon red cayenne pepper
- 1 tablespoon plus 1 teaspoon black peppercorns
- 1 teaspoon turmeric
- 1.5 pounds of boneless skinless chicken cut into small pieces
- 2 teaspoons salt
- 1 lime, cut into half
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 10 to 12 curry leaves
- 1 large onion diced
- 1 tablespoon freshly grated ginger
- 1.5 teaspoons powdered cumin
- 1 teaspoon powdered coriander
- 3 green cardamoms
- 3 cloves
- 2 medium sized ripe tomatoes, diced
- 2 star anise
- 2 tablespoons chopped cilantro to garnish
Instructions
- Place the garlic, red cayenne pepper, 1 tablespoon black peppercorns and turmeric in a spice grinder with a little water and grind until smooth.
- Rub over the chicken with half the salt and squeeze in the lime juice and mix well. Set aside while you do the rest of the cooking.
- Heat the oil and add in the mustard seeds and wait until they crackle. Add in the curry leaves and then the onion and ginger and saute for about 5 to 7 minutes.
- Add in the chicken and cook for another 5 minutes, mix in the cumin and the coriander, the cardamoms, cloves and the tomatoes with the remaining salt. Cook on medium high heat for about 8 minutes, until the tomatoes are saucy. Add in about 1/4 cup of water and the star anise cover and cook for 10 more minutes.
- Crush the remaining teaspoon of black peppercorns and stir in. Garnish with the cilantro and serve hot with steamed rice.
Notes
To really notch up this recipe, use chicken on the bone and simmer for a full hour until the chicken is fork tender.
padmavathi
really very well impressed with the way explained with picture and images, lik eto follow the blog thouroghly.
may be you and your readers also like this Andhra recipes
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