Recipe Details
Chettinad Chicken Curry with Okra Recipe
Ingredients
28 ounces (about 4 large) boneless, skinless, chicken breast, trimmed of any visible fat and cut into 1 1/2-inch chunks
1/2 cup yogurt
2 teaspoons ground turmeric
Kosher salt
1/2 cup vegetable oil, divided
4 medium onions, finely chopped, divided (about 4 cups)
10 to 12 dried chile peppers, divided
1/3 cup dried unsweetened coconut (see note)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds
1 1/2 teaspoons fresh ground black pepper
1 bay leaf
4 cardamom pods
1/2 stick cinnamon
1 star anise
1 to 2 teaspoons ground chile
10 curry leaves
5 medium tomatoes, diced (about 4 cups)
2 tablespoons tamarind pulp or lime juice
For the Okra:
2 tablespoons vegetable oil (or ghee)
2 green small chiles or 1 serrano pepper, minced
2 teaspoons cumin seeds, crushed
4 medium cloves garlic, minced (about 4 teaspoons)
1 pound fresh okra, washed, trimmed, cut into 1-inch lengths
1/2 cup homemade or store-bought low-chicken broth
Cooked rice to serve on the side
Directions
Place chicken in medium bowl and mix with yogurt, turmeric, and 1 teaspoon salt.
Make Curry Paste: In dutch oven or large saucepan, heat 1/4 cup oil over medium heat. When shimmering, add 1 cup chopped onions, 5 chile peppers, coconut, coriander, cumin, fennel, fenugreek, and black pepper. Cook, stirring, until onions have softened, 10 to 12 minutes; cool briefly.
Transfer mixture to food processor and pulse to a paste. Heat remaining 1/4 cup oil in same unwashed saucepan over medium heat. When shimmering, add remaining onions, remaining 5 to 7 chili peppers, bay leaf, cardamom, cinnamon, star anise, 1 teaspoon ground chile, curry leaves, and 1 teaspoon salt. Cook, stirring, until onions have softened, 10 to 12 minutes.
Stir in curry paste and tomatoes, and bring to simmer. Cook, stirring, until tomatoes have cooked down into a thick sauce, and mixture begins to look separated, about 20 minutes. (Reduce heat to medium-low if mixture is beginning to brown on bottom of pot).
Stir in tamarind (or lime juice) and chicken. Cover and simmer until chicken is cooked through, about 10 minutes. Season to taste with salt and/or ground chile.
Cook Okra: Heat oil (or ghee) in large skillet or saucepan over medium heat. When shimmering, add chiles and cumin, and cook until fragrant, about 1 minute. Add garlic and cook until fragrant, about 30 seconds. Stir in okra, broth, and salt. Cover and cook, stirring occasionally, until okra is just cooked through, about 10 minutes. Season to taste. Serve curry and okra together immediately.
Notes
This dish is meant to be hot and spicy, but can be tamed by adding less chiles. Adjust to taste. Dessicated coconut is unsweetened dried coconut. Don't substitute with sweetened coconut. If curry leaves are not available, simply omit. This dish is very forgiving, and the spices can be altered to taste.
Special Equipment
Food processor, large saucepan or skillet with lid
Nutrition Facts (per serving) | |
---|---|
818 | Calories |
47g | Fat |
49g | Carbs |
57g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 818 |
% Daily Value* | |
Total Fat 47g | 60% |
Saturated Fat 9g | 44% |
Cholesterol 128mg | 43% |
Sodium 906mg | 39% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 13g | 48% |
Total Sugars 18g | |
Protein 57g | |
Vitamin C 61mg | 303% |
Calcium 322mg | 25% |
Iron 8mg | 43% |
Potassium 1796mg | 38% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |