Chettinad Chicken
Spicy, aromatic chicken from South India with blackened spices and coconut, bold and peppery for those who like real heat.
Ingredients (serves 4)
- 1.5 lbs chicken thigh
- 1 onion
- 3 tbsp black pepper
- 6 cloves garlic
- 1 tbsp ginger
- 3 tbsp coconut oil
- 0.5 cup coconut milk
- 2 tbsp coriander
- 2 dried red chili
- 1 tsp turmeric
- Salt to taste
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Save this recipeInstructions
- 1
Toast black peppercorns and coriander seeds in a dry pan over medium heat for 2 minutes until fragrant. Grind coarsely.
- 2
Cut chicken into 1.5-inch pieces. Heat coconut oil in a large pan over medium-high heat.
- 3
Sauté diced onion until dark golden, about 7 minutes. Add minced garlic, ginger, turmeric, and dried chilies, cook 2 minutes.
- 4
Add ground spice mixture, stir constantly for 1 minute. Add chicken pieces and cook 5 minutes, stirring to coat.
- 5
Pour in coconut milk and 0.5 cup water. Simmer uncovered for 20-25 minutes until chicken is tender and sauce is thick.
- 6
Season with salt and serve hot over steamed rice with lime wedges.
