Chennai Chicken Curry
Dive into the bold and aromatic flavors of Chennai Chicken Curry, a South Indian-inspired delight that's perfect for spice lovers and curry enthusiasts alike. This hearty dish features bone-in chicken simmered in a fragrant blend of cumin, mustard seeds, curry leaves, and fennel, all brought together in a rich coconut milk-based gravy. Finely chopped onions and tomatoes form the flavorful base, while warming spices like garam masala, turmeric, and red chili powder create a symphony of heat and depth. The creamy coconut milk balances the spices, delivering a velvety finish that's truly irresistible. Garnished with fresh cilantro, this versatile curry pairs beautifully with steamed rice, flaky paratha, or crispy dosa, making it an unbeatable choice for an authentic Indian meal. With just 20 minutes of prep and a straightforward cooking process, this recipe is a must-try for your next culinary adventure!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 2 cups Onions (finely chopped)
- 1.5 cups Tomatoes (finely chopped)
- 2 tablespoons Ginger-garlic paste
- 1 cup Coconut milk
- 3 tablespoons Oil (preferably coconut oil)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 12 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Fennel seeds
- 3 units Green chilies (slit)
- 3 tablespoons Fresh cilantro (chopped)
- 1.5 teaspoons Salt
- 2 cups Water
Instructions
Heat oil in a large heavy-bottomed pan or kadai over medium heat.
Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, and fennel seeds. Sauté for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 8 minutes.
Stir in the ginger-garlic paste and green chilies, and cook for 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until soft and oil starts to separate, about 5 minutes.
Mix in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 2 minutes to bloom the spices.
Add the chicken pieces and stir well to coat them in the spice mixture. Cook for 5 minutes, allowing the chicken to brown slightly.
Pour in the coconut milk and water, then add salt. Stir well and bring the curry to a boil.
Lower the heat to a simmer, cover the pan, and cook for 25 minutes, stirring occasionally to avoid sticking.
Check the seasoning and adjust salt if needed. Let the gravy thicken to your desired consistency.
Garnish with chopped cilantro and serve hot with steamed rice, paratha, or dosa.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
