Chettinad Pepper Chicken

Name: Chettinad Pepper Chicken
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: Fresh coriander leaves, to serve; 2 tsp coriander seeds; 3 tsp ginger-garlic paste; 3 tsp black peppercorns; 2-3 large tomatoes, finely chopped; 1 tsp salt, or to taste; 25 ml water; ½ tsp Kashmiri chilli powder; 2 tsp fennel seeds; 1 tsp brown or black mustard seeds; 7.5 cm (3 inches) cinnamon stick or bark; 3 tbsp coconut oil; 1 tsp ground turmeric; 10-15 curry leaves; 1 kg chicken thighs, cut into bite-size pieces (or 1 whole chicken, skinned and cut into 10-12 pieces); 2 tsp cumin seeds; 5 cardamom pods, opened; 2 white onions, finely chopped

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
1 hr 25

Appears in

Chilli & Mint

By Torie True

Published 2021

About

This much-loved South Indian curry originates from the state of Tamil Nadu and the region of Chettinad. It is a dry curry which is deliciously hot, not from chilli but from peppery heat. The spices dance on your tongue in a pleasingly addictive way. Definitely not a curry for the faint hearted.

Ingredients

For the masala powder

3 tsp black peppercorns
2 tsp coriander seeds
2

Asia
India
Tamil Nadu
Main course
Spicy
Gluten-free

Method

Start by warming a frying pan. When hot, add the masala powder ingredients and move them around the pan for a minute. You will start to smell their wonderful aromas but be careful not to let them burn. Take the pan off the heat and once cooled, blend the toasted spices in your spice grinder or grind in a pestle and mortar to a smooth powder.
Next, place the chi