Peppery Tamil chicken curry with freshly roasted spices, kalpasi, coconut, curry leaves, and sesame oil
Chicken Chettinad comes from the spice-rich cooking associated with the Chettiar community of Tamil Nadu. Its depth comes from whole spices roasted and ground fresh rather than from cream or sugar. Black pepper, coriander, fennel, cumin, dried chili, cinnamon, cloves, cardamom, star anise, and kalpasi build the masala, while coconut, shallots, curry leaves, ginger, garlic, and tomatoes create body. The curry is naturally suitable for a low-carb meal when served with cauliflower rice or greens instead of rice, dosa, or parotta.
- Prep
- 35 mins
- Cook
- 50 mins
- Marinate
- 30 mins
- Total
- 1 hour 55 mins
- Serves
- 6
- Difficulty
- Intermediate
The recipe
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Before you start
Marinate the chicken while preparing the masala. Roast each whole spice and the coconut carefully over medium-low heat so nothing burns, then grind with water to a smooth paste. Slice the shallots and have curry leaves, ginger, garlic, and tomatoes ready before heating the sesame oil. The curry should remain thick enough to coat the chicken rather than becoming a thin gravy.
Ingredients
For the chicken marinade
For the Chettinad masala
For the curry
For low-carb serving
Quantities change with servings; cooking times stay the same.
Equipment
- Heavy kadai paid link
- Dry frying pan paid link
- Spice grinder paid link
- Food processor paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
- Instant-read thermometer paid link
- Mixing bowls paid link
- Wooden spatula paid link
Method
Marinate the chicken. Combine chicken, lemon juice, 3 g turmeric, and 7 g salt. Cover and refrigerate for 30 minutes.
Roast the spices. Dry-roast coriander, fennel, cumin, peppercorns, dried chilies, cinnamon, cardamom, cloves, star anise, and kalpasi over medium-low heat until aromatic.
Roast the coconut. Add the grated coconut and continue roasting until lightly golden. Cool completely.
Grind the masala. Blend the roasted mixture with 120 ml water to a smooth, thick paste.
Fry the shallots. Heat sesame oil in a heavy kadai. Add the shallots and half the curry leaves, cooking for 8 to 10 minutes until softened and lightly golden.
Add ginger and garlic. Stir in the ginger and garlic for 2 minutes until the raw aroma fades.
Reduce the tomatoes. Add tomatoes, 2 g turmeric, and 8 g salt. Cook for 8 minutes until thick and the oil begins to separate.
Fry the masala. Add the ground Chettinad paste and cook for 5 minutes, stirring continuously so the coconut does not catch.
Cook the chicken. Add the marinated chicken and turn to coat. Pour in 250 ml hot water, cover, and simmer for 25 to 30 minutes until tender and at least 74°C internally.
Finish. Uncover and reduce to a coating consistency. Add remaining curry leaves and coriander, then serve with cauliflower rice and sautéed greens.
Chef’s notes
Roast spices over controlled heat. Burnt coriander or coconut makes the entire curry bitter.
Cool roasted spices before grinding so steam does not create a dull, oily paste.
Kalpasi is powerful. Use a small measured amount and obtain it from a reputable Indian spice supplier.
Bone-in chicken contributes flavor and remains moist during simmering.
Add hot rather than cold water so the cooking temperature does not drop sharply.
Tips and variations
Freshly ground masala is central to Chicken Chettinad; pre-ground curry powder is not an equivalent substitute.
If kalpasi is unavailable, omit it rather than replacing it with an unrelated spice.
For less heat, remove some seeds from the dried chilies while retaining the black pepper and fennel.
Boneless thigh can be used, with cooking reduced by approximately 10 minutes.
Use unsweetened coconut and check packaged products for added sugar.
Serve with
Spoon the thick curry over cauliflower rice so the roasted spice masala remains the focus. Sautéed greens and cucumber cool the pepper and chili. Rice, dosa, and parotta are traditional partners but are intentionally replaced at this low-carb meal rather than changing the Chettinad curry itself.
Storage
Cool promptly and refrigerate for up to 3 days. Reheat gently until every chicken piece reaches 74°C, adding a small splash of water if the coconut masala is too thick. Freeze for up to 2 months. Thaw overnight in the refrigerator and refresh with curry leaves and coriander.
Nutrition per serving (estimated)
- 460 kcal
- Calories
- 38 g
- Protein
- 16 g
- Carbohydrates
- 28 g
- Fat
- 6 g
- Fibre
Allergens
Contains sesame and coconut. Sesame is a major allergen in many countries. Packaged spices may have cross-contact with mustard, nuts, gluten, or other allergens. The recipe contains no intentionally added dairy, egg, soy, fish, or shellfish.
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Questions
What is kalpasi?
Kalpasi, also called stone flower, is a lichen used in Chettinad spice blends for a distinctive earthy aroma.
Can I use curry powder?
No single curry powder reproduces the freshly roasted coriander, fennel, pepper, chili, and whole-spice profile.
Is Chicken Chettinad always very hot?
It is boldly spiced and peppery, but chili quantity varies. Heat can be reduced without removing the roasted-spice character.
Can desiccated coconut replace fresh?
Yes, if it is unsweetened. Use 60 g and watch it closely while roasting.
Why did my masala become bitter?
The spices, coconut, or garlic may have burned. Use medium-low heat and stir continuously.
