Chettinad-Style Chicken

This peppery Indian chicken curry comes from the Chettinad region and features green chile peppers, tomatoes, onion, and a homemade masala mixture.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 358 Calories

Ingredients

• ½ cup water
• ¼ cup vegetable oil
• salt to taste
• 1 teaspoon cumin seed
• 2 teaspoons whole black peppercorns
• 2 teaspoons poppy seeds
• 4 green chile peppers, chopped
• 1 cup chopped fresh tomatoes
• 1 tablespoon ginger paste
• 1 teaspoon garlic paste
• 2 teaspoons coriander seed
• 3 large onions, minced
• 1 teaspoon turmeric
• 2 sprigs fresh curry leaves
• 2 ¼ pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 teaspoons fennel seed

Recipe Instructions

Step 1

Rub the chicken pieces with the turmeric and salt. Set aside.

Step 2

Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change color; remove from the skillet, keeping the oil in the skillet. Grind the spice mixture with a mortar and pestle and set aside.

Step 3

Add the onion, green chile peppers, curry leaves, ginger paste, and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.