Chicken curry in a spiced gravy in a small steel pan, topped with a dried red chilli and coriander, with rice behind on a wooden table — Photo: Andy Li · CC0 · Wikimedia Commons

Indian & South Asian · Lunch · Dinner

Chicken Chettinad

Name: Chicken Chettinad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Indian & South Asian
Ingredients: 600 g boneless skinless chicken thighs, cut into bite-size pieces; 1 1/2 tbsp black peppercorns; 2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 4 dried red chillies; 1 small (3 cm) cinnamon stick; 4 whole cloves; 3 green cardamom pods; 3 tbsp unsweetened desiccated coconut; 1 tbsp sesame (gingelly) oil; 2 sprigs (about 20 leaves) fresh curry leaves; 2 medium onions, finely chopped; 1 tbsp fresh ginger, grated; 6 cloves garlic, crushed; 2 medium tomatoes, chopped; 1/2 tsp ground turmeric; 1 tsp salt; 1 cup water; 2 tbsp fresh coriander leaves, chopped; 1 tbsp lime juice

செட்டிநாடு கோழி குழம்பு (Chettinad Kozhi Kuzhambu)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

A fiery, aromatic South Indian curry from Tamil Nadu, where tender chicken simmers in a freshly roasted masala of black pepper, fennel, red chillies and toasted coconut. This lighter version uses lean skinless thighs and just a spoonful of sesame oil without losing the bold Chettinad flavour.

Prep: 20 min
Cook: 45 min
Total: 65 min
Serves: 4

Medium
Gluten Free
Dairy Free
High protein
Low Carb

15%

Per serving301kcal15% of a 2,000 kcal day

32gProtein

15gCarbs

13gFat

5gFiber

Calories come from: Carbs 20% · Fat 38% · Protein 42%

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Ingredients

For 4 servings

600 gboneless skinless chicken thighs, cut into bite-size pieces
1 1/2 tbsp10 gblack peppercorns
2 tbsp10 gcoriander seeds
1 tspcumin seeds
1 tspfennel seeds
4dried red chillies
1 small (3 cm)cinnamon stick
4whole cloves
3green cardamom pods
3 tbsp15 gunsweetened desiccated coconut
1 tbsp14 gsesame (gingelly) oil
2 sprigs (about 20 leaves)fresh curry leaves
2 medium220 gonions, finely chopped
1 tbsp6 gfresh ginger, grated
6 cloves18 ggarlic, crushed
2 medium240 gtomatoes, chopped
1/2 tspground turmeric
1 tsp6 gsalt
1 cup240 gwater
2 tbspfresh coriander leaves, chopped (optional)
1 tbsp15 glime juice (optional)

Steps

1
Place a dry heavy pan over medium-low heat and add the peppercorns, coriander seeds, cumin, fennel, dried chillies, cinnamon, cloves and cardamom.
2
Toast, stirring often, for about 3 minutes until fragrant and a shade darker.
3
Add the desiccated coconut and toast for 1 more minute until light golden, then tip onto a plate to cool.
4
Grind the cooled spices and coconut to a fine powder in a spice grinder, adding a splash of the measured water if needed to make a thick paste.
5
Heat the sesame oil in a large pan over medium heat and add the curry leaves; let them crackle for a few seconds.
6
Add the onions and cook for 8-10 minutes, stirring, until soft and golden.
7
Stir in the ginger and garlic and cook for 1 minute until the raw smell goes.
8
Add the tomatoes, turmeric and salt and cook for 5-6 minutes until the tomatoes break down into a thick sauce.
9
Stir in the ground Chettinad masala and cook for 2 minutes, stirring so it does not catch.
10
Add the chicken and stir to coat it well in the masala; cook for 5 minutes.
11
Pour in the remaining water, bring to a boil, then cover and simmer on low for 18-20 minutes, stirring occasionally.
12
Check the chicken is cooked through to at least 74 °C / 165 °F in the thickest piece; simmer uncovered for a few minutes if you prefer a thicker gravy.
13
Taste and adjust salt, then finish with lime juice and chopped coriander if using.

Swaps, storage and make-ahead

Swaps

For a vegetarian version, replace the chicken with chunks of potato and chickpeas, simmering until the potatoes are tender.
Use chicken breast instead of thighs for a leaner cut, but shorten the simmer to about 12-15 minutes so it stays juicy.
If you can't find fresh curry leaves, leave them out or use a few dried curry leaves, accepting a milder aroma.
Swap the sesame oil for any neutral vegetable oil if that's what you have on hand.

Storage

Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot throughout. The curry can also be frozen for up to about 3 months; thaw in the fridge before reheating.

Make ahead

Toast and grind the Chettinad masala to a dry powder (without adding water) up to a week ahead and keep it in an airtight jar in a cool, dark place. The whole curry can be cooked a day in advance and refrigerated, as the flavour often deepens overnight.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Sesame

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (348 g)	Per 100 g
Calories	301 kcal	86 kcal
Protein	32.2 g	9.3 g
Carbohydrates	15.1 g	4.3 g
of which sugars	4.7 g	1.4 g
Fiber	5 g	1.4 g
Fat	13 g	3.7 g
of which saturated	4.4 g	1.3 g
Sodium	739 mg	212 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.