Chettinad Chicken Curry with Black Peppercorns and Coconut

A fiery and flavorful chicken curry from the Chettinad region of South India, known for its generous use of black peppercorns, coconut, and a complex blend of spices.

Prep Time

20 minutes

Total Time

65 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.53/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Thai

Main Ingredient:

Chicken

Mood:

Spicy

Ingredients

Servings

1.5lbsChicken(Cut into bite-sized pieces)

£4.50

3tbspCoconut Oil

£0.30

2mediumOnion(Finely chopped)

£0.50

2mediumTomatoes(Finely chopped)

£0.60

2tbspGinger-Garlic Paste

£0.40

15Curry Leaves

£1.00

2tbspCilantro(Chopped, for garnish)

£0.40

For the Spice Blend:

6Dry Red Chilies(Adjust to taste)

£0.50

2tbspCoriander Seeds

£0.20

1tbspCumin Seeds

£0.25

1tbspFennel Seeds

£0.30

2tspBlack Peppercorns

£0.15

6Cloves

£0.10

12-inch pieceCinnamon Stick

£0.15

4Cardamom Pods(Lightly crushed)

£0.30

0.5tspTurmeric Powder

£0.05

0.5cupGrated Coconut(Fresh or desiccated)

£0.40

To tasteSalt

1cupWater

Total Cost

£10.10

£2.53 per serving

Instructions

1.
Dry roast the spices for the spice blend (red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, cardamom pods) in a pan over medium heat for 2-3 minutes, until fragrant. Be careful not to burn them.
2.
Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle. Mix in the turmeric powder and set aside.
3.
Heat coconut oil in a large pot or Dutch oven over medium heat. Add curry leaves and sauté for a few seconds until fragrant.
4.
Add the chopped onions and sauté until golden brown.
5.
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
6.
Add the chopped tomatoes and cook until they soften and become mushy, about 5-7 minutes.
7.
Add the ground spice blend and sauté for 2-3 minutes, stirring constantly to prevent burning. Add a little water if necessary.
8.
Add the chicken pieces and mix well to coat them with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned.
9.
Add 1 cup of water and bring to a simmer. Cover the pot and cook for 25-30 minutes, or until the chicken is cooked through and tender.
10.
Stir in the grated coconut and simmer for another 5 minutes.
11.
Season with salt to taste.
12.
Garnish with chopped cilantro and serve hot with rice or naan bread.

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My Notes

Nutrition Information

Nutrition per serving (300g)

650 kcal / 2720 kJ

Carbs

25g

10% of RDA

Fat

40g

57% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Adjust the number of red chilies to control the spiciness of the curry.

For a richer flavor, use fresh grated coconut instead of desiccated coconut.

You can add a tablespoon of lemon juice at the end for a touch of tanginess.

Marinating the chicken in a mixture of turmeric powder, ginger-garlic paste, and lemon juice for 30 minutes before cooking enhances the flavor.

If you don't have a spice grinder, you can use pre-ground spices, but the flavor will not be as intense.

Cooking Equipment

Large pot or Dutch oven

Spice grinder or mortar and pestle

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the number of red chilies to control the spiciness of the curry.

For a richer flavor, use fresh grated coconut instead of desiccated coconut.

You can add a tablespoon of lemon juice at the end for a touch of tanginess.

Marinating the chicken in a mixture of turmeric powder, ginger-garlic paste, and lemon juice for 30 minutes before cooking enhances the flavor.

If you don't have a spice grinder, you can use pre-ground spices, but the flavor will not be as intense.

Chettinad Chicken Curry with Black Peppercorns and Coconut

Ingredients

Instructions