chettinad chicken curry
Chettinad chicken curry is a delicious South Indian coconut based chicken curry that anyone can make.
Servings: 4
Calories: 670kcal
Ingredients
- 2 onions thinly sliced
- 3 Tbsp coconut or vegetable oil
- 3 Tbsp garlic ginger paste - recipe link below
- 20 fresh curry leaves - optional but very nice
- 8 skinless chicken thighs
- 1 15 oz can coconut milk
- 1/2 cup diced tomatoes
Spice Mix
- 4 tsp restaurant curry powder - recipe link below
- 1-2 tsp kashmiri chili powder
- 1/2 tsp turmeric
- 1 tsp coarsely ground black pepper - more if you like
- 1/8 tsp cinnamon
- 1 1/2 tsp salt
Instructions
- Heat a large pot or dutch oven over medium heat.
- Add the coconut or vegetable oil and cook the onions, stirring occasionally, until they are a soft, light brown mess. Think French onion soup. You want these onions melting. This step takes a long time. 20 minutes or more.
- Add the curry leaves if using. Now add the garlic ginger paste and cook, stirring constantly until the spluttering stops (you will understand when you do it).
- Add the spice mix and cook, stirring constantly, for about 30 seconds.
- Stir in the coconut milk and tomatoes and bring to a simmer.
- Add the chicken and simmer until the chicken reaches an internal temperature of 160-170F, about 20-25 minutes. Use your instant read thermometer!
- Spoon off any excess fat (or don't if you are OK with a few calories - the fat is loaded with fat-soluble spices and flavour) and serve with rice.
Notes
Nutrition
Serving: 4servings | Calories: 670kcal | Carbohydrates: 15g | Protein: 47g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 214mg | Sodium: 1151mg | Potassium: 1032mg | Fiber: 4g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 110.3mg | Calcium: 91mg | Iron: 5mg