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Meat, South and Southeast Asian

Chettinad Chicken and Rice

Chettinad chicken is a Tamil Nadu curry made with chicken thighs, roasted spices and coconut, served with basmati rice. It takes 1 hour for 4 people, at a medium difficulty level, for €3.10 per serving. The key to success is dry roasting the spices before grinding them, and not skimping on the black pepper.

An intense, fragrant curry from Tamil Nadu, Chettinad chicken, with roasted spices, pepper and coconut, served with rice.

Chettinad Chicken and Rice
Total time
1 h
Difficulty
Medium
Cost per person
€3.10
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Chettinad chicken gets its character from spices toasted dry in a pan, then ground, a step that transforms the whole aroma of the dish. The sauce, thickened with tomatoes and coconut, coats tender chicken thigh pieces in a well seasoned base. Black pepper isn't just a seasoning here, it's the signature of the dish, present in generous amounts from start to finish.

This is a curry that asks for a bit of attention, between toasting the spices and simmering the sauce, but nothing technical. It suits a relaxed Sunday, or a weeknight if you prepare the spice mix ahead of time. Kids generally enjoy it, since the heat stays moderate and can be adjusted by the number of dried chilies you use.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 800 g

Pantry

  • Grated coconut 50 g
  • Basmati riceoften in the pantry 300 g
  • Coriander seedsoften in the pantry 2 tbsp
  • Fennel seedsoften in the pantry 1 tsp
  • Black pepperoften in the pantry 1 tbsp
  • Dried chiliesoften in the pantry 3
  • Turmericoften in the pantry 1 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Tomatoes 2
  • Garlic 4 cloves
  • Fresh ginger 30 g
  • Curry leaves 10

The step by step recipe

  1. Dry roast the coriander seeds, fennel seeds, black pepper, dried chilies and coconut, then grind them finely. 6 min

    Stir constantly, they burn within seconds.

  2. Sauté the onions and curry leaves in the oil, then add the garlic and ginger. 10 min

    If you don't have curry leaves, just skip them.

  3. Add the chicken and turmeric, brown it, then add the tomatoes and the ground spice mix. 10 min

    The spices should fully coat the meat.

  4. Pour in a glass of water, season with salt, cover and let simmer until the sauce thickens. 25 min

    Stir occasionally so the sauce doesn't stick.

  5. Cook the rice and serve the curry generously peppered. 12 min

    Pepper is the signature of this dish, don't skimp on it.

Our tips to get it right

  • Grind the toasted spices while they're still warm, they crush more easily and keep their full aroma.
  • Let the sauce reduce uncovered for a few minutes at the end if it's still too thin, it should coat the chicken.
  • Taste and adjust the salt once the sauce has thickened, the flavor concentrates a lot by the end of simmering.

The variations

  • Swap the chicken thighs for turkey thighs, the simmering time stays the same.
  • For a vegetarian version, replace the chicken with cooked chickpeas or paneer, added at the end of cooking so they don't fall apart.
  • To save time, use a store bought curry spice blend instead of toasting your own, the result will be less fragrant but still good.

What to serve it with

  • Plain basmati rice
  • Plain yogurt to cool the heat
  • Naan or chapati bread

Storage

The curry keeps for 2 to 3 days in the fridge in an airtight container. It freezes well for up to 2 months, without the rice. Reheat it gently on the stove with a splash of water to loosen the sauce.

Questions about this dish

Can you make Chettinad chicken ahead of time?

Yes, this curry is actually better reheated the next day, once the spices have had time to infuse the sauce. Make it the day before and reheat gently before serving with fresh rice.

Can you substitute the grated coconut?

You can use rehydrated coconut powder, or slightly reduce the amount if you don't have enough. Avoid coconut milk, which would change the thick texture that defines this curry.

What if you don't have curry leaves?

You can simply leave them out, the dish stays flavorful thanks to the other spices. Curry leaves add extra fragrance but aren't essential to the recipe.

Is this dish too spicy for kids?

The heat mainly comes from the dried chilies and pepper, and stays moderate with the amounts given. You can cut the dried chilies down to one or two for a milder version that works well for kids.

How long does it take to make a Chettinad chicken, a Tamil Nadu curry with roasted spices and coconut, served with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Chettinad chicken, a Tamil Nadu curry with roasted spices and coconut, served with rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Chettinad chicken, a Tamil Nadu curry with roasted spices and coconut, served with rice cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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