Chettinad Chicken Curry With Okra Recipe

Name: Chettinad Chicken Curry With Okra Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 chili 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 chili; 10 curry leaves; 5 medium tomatoes, diced (about 4 cups); 2 tablespoons tamarind pulp or lime juice; 2 tablespoons vegetable oil (or ghee); 2 green small chilies 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 sodium chicken broth; Cooked rice to serve on the side

Servings: persons

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 chili 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 chili
10 curry leaves
5 medium tomatoes, diced (about 4 cups)
2 tablespoons tamarind pulp or lime juice
2 tablespoons vegetable oil (or ghee)
2 green small chilies 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 sodium chicken broth
Cooked rice to serve on the side

1
Place chicken in medium bowl and mix with yogurt, turmeric, and 1 teaspoon salt.
2
: In dutch oven or large saucepan, heat 1/4 cup oil over medium heat. When shimmering, add 1 cup chopped onions, 5 chili peppers, coconut, coriander, cumin, fennel, fenugreek, and black pepper. Cook, stirring, until onions have softened, 10 to 12 minutes; cool briefly.
3
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 chili, curry leaves, and 1 teaspoon salt. Cook, stirring, until onions have softened, 10 to 12 minutes.
4
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).
5
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 chili.
6
: Heat oil (or ghee) in large skillet or saucepan over medium heat. When shimmering, add chilies 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.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 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, and more.

Yes, Chettinad Chicken Curry With Okra Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!