Chennai Chicken Curry

by admin | 23/03/2014 19:28

Type of cooking: Oven

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients (for 4 people) :

Whole Spices:

1 tsp Cumin Seeds
3 Green Cardamom Pods
1-inch Cinnamon Stick
3 Cloves
1 Star Anise


1 kg Skinless Chicken Thighs
350g White or Red Onion, chopped
25g Garlic and 25g Ginger, ground together in a paste
15g Green Chillies, ground into a paste in a pestle and mortar using a little oil
5g Turmeric Powder
10g Red Chilli Powder
20g Coriander Powder
Pinch Salt
250g Chopped Tomatoes
1 ½ tsp Black Peppercorns, cracked
½ Tsp Fennel Seeds
200ml Coconut Milk
½ Bunch of Coriander Leaves
10 Curry Leaves
150ml Vegetable Oil


Trim and remove any remaining skin or fat from the chicken thighs and cut into 60g cubes.

Roast the black pepper and fennel seeds and make a powder of both separately.

Wash and finely chop the coriander leaves.

Heat the oil in a heavy-bottomed pan and gently fry the curry leaves, then remove from the heat and set aside.

Add the whole spices to the pan and allow to crackle.

Add the sliced onions and cook until golden brown.

Add the ginger and garlic paste and stir well, then add the chicken and green chilli paste and stir.

Add the turmeric, chilli powder and coriander powder and cook for five minutes.

Add the chopped tomatoes and stir until the chicken is cooked.

Finish with cracked black pepper and fennel powder and coconut milk.

Serve in a bowl, garnished with coriander and fried curry leaf.


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