Sunday, 11 November 2012

Chicken curry: chettinad style | Kukskitchen

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India. Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food.

Chicken curry: chettinad style

Source: Sharmis Passions, it is her mum's recipe


1- Chicken - 1 cup cleaned (around 10-12 small pieces)

2- Curd - 2 tbsp
Turmeric powder - a generous pinch
Salt - as required

3- Grated Coconut - 1/8 cup
Dry Red Chillies - 3 to 4
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Fennel seeds - 1 tsp
Roasted gram (Potukadalai) - 1 tsp

4- Big Onion - 1 chopped roughly
Tomato - 1 chopped roughly

5- Bay leaf - a small piece
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1

6- Curry leaves - few
Small Onion - 5 to 7 halved
Tomato - 1 small sized chopped roughly
Garlic - 5
Other Ingredients:

Red chilli powder - 1/4 tsp (optional)
Water - 1/2 cup
Salt - as required
Oil - 1 tbsp
Chicken curry: chettinad style


- Marinate chicken in (2) for about an hour

- In a pan dry roast (3) till the spices release their oils.

- Add onion, tomato and saute till onion turns golden brown and tomatoes are cooked.

- Let the mix cool down and grind it to a fine paste with a sprinkle of water

- Heat oil in a pressure cooker and add (5) and saute for about a minute.

- Now add (6) and saute till onion turns translucent.

- Add the chicken and saute to sear the outside, this might take up to 8 minutes.

- Add the ground masala paste and mix well to combine all ingredients and for the spices to be cooked.

- Add 1/2 cup water , required salt(add red chilli powder if using, at this stage) and pressure cook for 2 whistles in medium flame.

- Once pressure is released, transfer to an open pan and allow it to reduce.

- Garnish with coriander leaves and switch off when the consistency is right for ur need .

- Best served hot with rice or rotis.

Chicken curry: chettinad style

Sherin Deepu


  1. curry looks so tempting..ivide yokke ippo pakshi paniya athukondu chicken aarum vaangarilla..athukaznju ithonnu try cheythu nokkenam :)

  2. Anoo? Oh dear. Better wait till all the germs have left the birds, alle :-)

  3. Lovely curry...Do chek out my event..

    On-going event : Restyle My Taste !!

    Hoping an active particiaption for this simple event with xciting gifts..

  4. Mmmmm… I love the look of these!

  5. looks mouthwatering...Happy Diwali to you and ur family...:)


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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