Chicken Chettinad with Black Pepper, Coconut and Curry Leaves

Steps

1. Step 1

   In a bowl, toss the chicken with the turmeric, salt and lemon juice. Set aside while you make the masala.

   10 min

   • 2 lb boneless skinless chicken thighs
   • 1/2 tsp ground turmeric
   • 1 tsp salt
   • 1 tbsp lemon juice
2. Step 2

   Set a dry skillet over medium heat. Add the dried chiles, peppercorns, fennel, coriander, cumin, cardamom, cinnamon, cloves and star anise. Toast, stirring constantly, until the spices smell fragrant and the coriander darkens a shade, about 2 minutes. Tip them into a bowl.

   3 min

   • 4–6 dried red chiles
   • 1 1/2 tsp black peppercorns
   • 1 1/2 tsp fennel seeds
   • 1 tsp coriander seeds
   • 1 tsp cumin seeds
   • 3 green cardamom pods
   • 1 piece cinnamon stick (1 inch)
   • 2 whole cloves
   • 1 star anise
3. Step 3

   Add the coconut to the same dry skillet and toast over medium-low heat, stirring often, until it turns golden brown, 2 to 3 minutes. Watch it closely; it burns fast. Add it to the spices and let everything cool for 5 minutes.

   5 min

   • 1/2 cup unsweetened shredded coconut
4. Step 4

   Grind the toasted spices and coconut in a blender or spice grinder to a coarse powder. Add 1/4 cup water and blend to a thick paste. Scrape it into a bowl and set aside.

   3 min

   • 1/4 cup water
5. Step 5

   Heat the oil in a large skillet or Dutch oven over medium-high heat. Add about half the curry leaves (they will crackle) and the onions. Cook, stirring, until the onions are soft and golden at the edges, 8 to 10 minutes.

   10 min

   • 3 tbsp coconut oil or vegetable oil
   • 12 fresh curry leaves
   • 2 medium yellow onions
6. Step 6

   Stir in the ginger-garlic paste and cook until it no longer smells raw, about 1 minute. Add the tomatoes and turmeric and cook, mashing the tomatoes with your spoon, until they break down and the oil separates at the edges, 5 to 6 minutes.

   7 min

   • 2 tbsp ginger-garlic paste (or 1 tbsp each, minced)
   • 2 medium tomatoes
   • 1/2 tsp ground turmeric
7. Step 7

   Add the chicken and cook, stirring, until it is no longer pink on the outside, about 5 minutes. Stir in the ground masala paste and cook 2 minutes more, so it coats the chicken.

   7 min

   • 2 lb boneless skinless chicken thighs
8. Step 8

   Pour in the remaining 3/4 cup water, season with salt, and bring to a simmer. Cover, lower the heat and cook until the chicken is tender and the sauce is thick enough to cling, 18 to 20 minutes, stirring once or twice. If it looks dry, add a splash of water.

   20 min, hands-off

   • 3/4 cup water
   • salt
9. Step 9

   Scatter the remaining curry leaves and the cilantro over the top, stir once, and let it sit off the heat for 5 minutes. Taste for salt and serve with the rice.

   5 min

   • 13 fresh curry leaves
   • 2 tbsp cilantro
   • 4 cups cooked basmati rice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026