Entree: India – Chettinad – செட்டிநாடு மிளகு கோழி ➤ Chettinad Milagu Kozhi (Spicy South Indian chicken curry made with toasted black pepper and roasted coconut)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in chicken, cut into 8 pieces
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 4 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, minced (about 1 tbsp (15 g))
- 2 tbsp (18 g) whole black peppercorns, coarsely crushed
- 1 tbsp (6 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) fennel seeds
- 1 small stick cinnamon (about 1 inch (2.5 cm))
- 3 cloves
- 1 small star anise
- 1/2 cup (40 g) freshly grated coconut, toasted until golden
- 1 tsp (3 g) turmeric powder
- 1 tsp (2 g) Kashmiri red chili powder
- 1 tsp (5 g) salt, or to taste
- 10–15 curry leaves
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 2 lb (900 g) bone-in chicken, cut into 8 pieces
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, minced (about 1 tbsp / 15 g)
- 2 tbsp (18 g) whole black peppercorns, coarsely crushed
- 1 tbsp (6 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) fennel seeds
- 1 small stick cinnamon (about 1 inch / 2.5 cm)
- 3 cloves
- 1 small star anise
- 1/2 cup (40 g) freshly grated coconut, toasted until golden
- 1 tsp (3 g) turmeric powder
- 1 tsp (2 g) Kashmiri red chili powder
- 1 tsp (5 g) salt, or to taste
- 10–15 curry leaves
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Dry-roast black peppercorns, coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, and star anise in a skillet over medium heat until fragrant, about 2–3 minutes; add the grated coconut and roast until golden, about 2 more minutes. Cool slightly.
2. Grind the roasted spice-coconut mixture with half the minced garlic and ginger and 2–3 tbsp (30 to 45 ml) water into a coarse paste; set aside.
3. Pat chicken pieces dry, rub with turmeric and 1/2 tsp (2.5 ml) salt, and set aside 10 minutes.
4. Heat oil in a heavy-bottomed pan over medium-high heat. Brown chicken pieces in batches until golden on all sides, about 4–5 minutes per batch. Remove and set aside.
5. In the same pan, add the sliced onion and sauté until deep golden, about 8–10 minutes. Add remaining garlic and ginger and cook 1 minute.
6. Add the ground spice-coconut paste to the onions and fry, stirring, 3–4 minutes until the oil begins to separate and the paste is aromatic.
7. Return browned chicken to the pan, add the remaining salt, crushed black pepper (reserve a little for finishing), and curry leaves. Stir to coat the chicken with the masala.
8. Pour in enough water to just cover the chicken (about 3/4–1 cup (180–240 ml)) and bring to a simmer. Cover and cook on low heat 20–25 minutes until chicken is cooked through and tender.
9. Stir in coconut milk and simmer uncovered 5 minutes to meld flavors; adjust seasoning. Squeeze in lemon juice.
10. Garnish with chopped cilantro and a final sprinkle of coarsely crushed black pepper. Serve hot with steamed rice or flatbreads.

1. Dry-roast black peppercorns, coriander seeds, cumin seeds, fennel seeds, cinnamon, cloves, and star anise in a skillet over medium heat until fragrant, about 2–3 minutes; add the grated coconut and roast until golden, about 2 more minutes. Cool slightly.
2. Grind the roasted spice-coconut mixture with half the minced garlic and ginger and 2–3 tbsp water into a coarse paste; set aside.
3. Pat chicken pieces dry, rub with turmeric and 1/2 tsp salt, and set aside 10 minutes.
4. Heat oil in a heavy-bottomed pan over medium-high heat. Brown chicken pieces in batches until golden on all sides, about 4–5 minutes per batch. Remove and set aside.
5. In the same pan, add the sliced onion and sauté until deep golden, about 8–10 minutes. Add remaining garlic and ginger and cook 1 minute.
6. Add the ground spice-coconut paste to the onions and fry, stirring, 3–4 minutes until the oil begins to separate and the paste is aromatic.
7. Return browned chicken to the pan, add the remaining salt, crushed black pepper (reserve a little for finishing), and curry leaves. Stir to coat the chicken with the masala.
8. Pour in enough water to just cover the chicken (about 3/4–1 cup / 180–240 ml) and bring to a simmer. Cover and cook on low heat 20–25 minutes until chicken is cooked through and tender.
9. Stir in coconut milk and simmer uncovered 5 minutes to meld flavors; adjust seasoning. Squeeze in lemon juice.
10. Garnish with chopped cilantro and a final sprinkle of coarsely crushed black pepper. Serve hot with steamed rice or flatbreads.