Golden-brown chicken tikka pieces on a brass plate with onion rings, a lime half and a green chilli, a fork lifting one piece

RecipeChettinadCountry chicken

Chettinad Country Chicken Pepper Curry, Bold and Spicy

Name: Chettinad Country Chicken Pepper Curry, Bold and Spicy
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 3 servings
Cuisine: Chettinad
Ingredients: 400 g Country chicken curry cut with skin; 1 tbsp Black peppercorns; 1 tsp Fennel seeds; 1 tbsp Coriander seeds; 4 Dried red chillies; 1 inch Cinnamon stick; 3 Cloves; 3 tbsp Grated coconut; 3 tbsp Sesame oil or oil; 1 sprig Curry leaves; 2 Onions, chopped; 1 tbsp Ginger-garlic paste; 2 Tomatoes, chopped; ½ tsp Turmeric; 400 ml Water; Salt (to taste)

Firm, flavourful country chicken curry cut simmered in a roasted pepper, fennel and coconut masala from Chettinad. Bold and peppery.

Total time

1 h 20 m

25 m hands-on

Serves

generously

Difficulty

Medium

bold flavour

Chettinad

Country chicken

key detail

Raw materials

The Meatigo product this recipe is built on. Everything else is pantry.

Meatigo country chicken curry cut with skin, 400 g pack

Country Chicken Curry Cut With Skin (Frozen)

400 g · 1 pack · 8% off

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Method

7 steps. Read it through before you start.

01
Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking. Country chicken is firmer than broiler chicken and takes longer to cook.
02
Grind
Dry roast the pepper, fennel, coriander, chillies, cinnamon and cloves for 2 minutes. Grind with the coconut.
03
Cook the base
Heat the oil. Add the curry leaves, then the onions. Fry until golden. Add the ginger-garlic paste and tomatoes and cook for 6 minutes.
04
Add the chicken
Add the chicken, turmeric and salt. Cook on high for 8 minutes, stirring.
05
Add the masala
Stir in the ground masala and the water.
06
Simmer
Cover and cook for 35 to 40 minutes on low until tender and the gravy thickens. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
07
Rest
Rest for 10 minutes. Serve with rice or parotta.

Questions

Why is country chicken tougher?+

Country birds are leaner and more active, so the meat is firmer and needs longer, gentler cooking.

Can I use a pressure cooker?+

Yes. Cook for 5 to 6 whistles, then reduce the gravy.

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