~720 cal · 74g protein · 16g carbs · 38g fat (estimated, per serving)
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Dark peppery chicken curry with curry leaves
🇮🇳 Tamil Nadu (Chennai)
Chettinad cooking, from the trading Chettiar community of Tamil Nadu, is among India’s most complex — a dozen spices dry-roasted and ground fresh, heavy on black pepper and stone flower. This chicken is its calling card: layered, peppery, and deep.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2.5 lbs chicken, bone-in pieces
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6 dried red chilies
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1.5 tbsp black peppercorns
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1 tbsp coriander
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1 tsp cumin
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1 tsp fennel seeds
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1/3 cup grated coconut, toasted
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1 cinnamon
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4 cloves
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1 star anise
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2 sprigs curry leaves
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2 onions
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2 tomatoes
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3 tbsp ginger-garlic paste
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1 tsp turmeric
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1/4 cup neutral oil
Instructions
1
Dry-roast the chilies, peppercorns, coriander, cumin, fennel, and coconut until fragrant; grind to a coarse Chettinad masala.
2
Fry the whole spices and curry leaves in oil, then the onions until golden.
3
Add ginger-garlic paste, turmeric, and tomatoes; cook down until the oil separates.
4
Add the chicken (or cauliflower and chickpeas) and the ground masala; sear, then add a cup of water.
5
Simmer 25 minutes (15 for the plant version) until thick and clinging. Serve with rice or dosa.
Chettinad tradition, Tamil Nadu.
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🌏 While it simmers — know your destination
📍
Tamil Nadu (Chennai). The deep south of peppery Chettinad spice and dosas.
🗺️
India. A subcontinent where every state is its own food country.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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