Proper Chettinad Chicken Curry
Proper Chettinad Chicken Curry
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- 1 pack of The Spice Tailor Southern Chettinad Curry
- 4-5 medium sized chicken thighs bone in, skin removed (300-350g if using diced chicken thigh)
- 1 tbsp. oil
- 1 tbsp. finely chopped coriander
Optional: 1 tbsp. curry leaves, 1 tbsp. brown mustard seeds, 1 tbsp. coconut flakes
- Begin by heating 1 tbsp. of oil in a pan, and adding the spices when hot. Allow to cook for 20 seconds before adding in your chicken thighs. Allow to brown on each side before turning.
- Pour in the smaller base sauce and give the pan a stir and add in the main sauce and bring to a simmer. Cook, covered until the chicken is cooked through, around 10-12 minutes, if using bone in thighs this will be around 30-35 minutes. Give the pot an occasional stir and add in some water if the pan appears to eb getting dry.
- You can tell the chicken is cooked when you are able to pull it away from the bone, or when the internal temperature is 73ºC. Serve with rice, or Indian flatbreads.
Optional: Heat 1 tbsp. of oil over medium high heat. Add the mustard seeds and once popping, add the curry leaves and coconut flakes and cook until crispy. Spoon over the chicken.
- 1 pack of The Spice Tailor Southern Chettinad Curry
- 4-5 medium sized chicken thighs bone in, skin removed (300-350g if using diced chicken thigh)
- 1 tbsp. oil
- 1 tbsp. finely chopped coriander
Optional: 1 tbsp. curry leaves, 1 tbsp. brown mustard seeds, 1 tbsp. coconut flakes
- Begin by heating 1 tbsp. of oil in a pan, and adding the spices when hot. Allow to cook for 20 seconds before adding in your chicken thighs. Allow to brown on each side before turning.
- Pour in the smaller base sauce and give the pan a stir and add in the main sauce and bring to a simmer. Cook, covered until the chicken is cooked through, around 10-12 minutes, if using bone in thighs this will be around 30-35 minutes. Give the pot an occasional stir and add in some water if the pan appears to eb getting dry.
- You can tell the chicken is cooked when you are able to pull it away from the bone, or when the internal temperature is 73ºC. Serve with rice, or Indian flatbreads.
Optional: Heat 1 tbsp. of oil over medium high heat. Add the mustard seeds and once popping, add the curry leaves and coconut flakes and cook until crispy. Spoon over the chicken.
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Chettinad is a region of Southern India whose cuisine is abundant with the freshest flavours and spices, all blended together to make the most delicious curries. The ‘Chettiar’ people from this region were historically mercantile traders in salt and spice and, therefore, travelled far and wide. During their travels they came across new spices and ingredients from across Asia, which influenced the cuisine in the area.
Spices such as cassia or cinnamon, chillies, bay leaf and black pepper add a heavenly layer of aromatics to the curries of this region. Our Southern Chettinad Curry opens up a delicious portal into the magic of Chettinad cuisine and will take your taste buds on a journey across time and spice. The sauce is tomato-based with a touch of coconut and a little heat from black pepper, as well as the sweetness of star anise, cinnamon and fennel seeds.
