Kerala-Style Chicken Chatti Curry

Ingredients

• 1 Dried red chili (Whole; quantity is somewhat unclear in the transcript)
• 1 tsp Cumin seeds (Roast with the other whole spices)
• 1 tsp Coriander seeds (Roast with the other whole spices)
• Fenugreek seeds (Amount unclear in the transcript; roast with the other whole spices)
• 1 Cinnamon (One piece; roast with the other whole spices)
• 1 tsp Fennel seeds (Roast with the other whole spices)
• Cooking oil (Used to roast the chicken and cook the curry; amount not stated)
• 500 g Chicken (Bone-in chicken)
• Turmeric (Used to marinate or season the chicken; amount unclear)
• Salt (To taste; used when seasoning the chicken)
• Tamarind pulp (A little; amount not stated)
• 2 tbsp Coconut milk (Mixed or whisked before adding)
• Water (Add enough to partially cover or lightly cook the chicken; exact amount not stated)
• Ginger (Cut into thin julienne strips for finishing; amount not stated)
• Rice or paratha (For serving; optional accompaniment)

Steps

1. 1

   Place the dried red chili, cumin seeds, coriander seeds, fenugreek seeds, cinnamon, and fennel seeds in a dry pan. Roast the spices until aromatic and well roasted, taking care not to burn them.

2. 2

   Remove the roasted spices from the heat and grind them into a spice powder or paste.

3. 3

   Season the bone-in chicken with turmeric and salt. Allow it to marinate; the transcript does not specify a marinating time.

4. 4

   Heat a little cooking oil in a clay pot or chatti. Add the seasoned chicken and roast or sear it briefly so the chicken takes on some color and the spices become fragrant.

5. 5

   Add the ground roasted spice mixture to the chicken and stir so the pieces are coated.

6. 6

   Add a little tamarind pulp and enough water to lightly cook the chicken. Stir to combine.

7. 7

   Add the prepared coconut milk and mix it into the curry.

8. 8

   Cover the clay pot and cook the curry over low heat for about 20 minutes, stirring occasionally, until the chicken is cooked and tender.

9. 9

   Finish the curry with thin strips of ginger and the traditional tempering mentioned in the source. The transcript does not identify the tempering ingredients.

10. 10

    Serve the chicken chatti curry with rice or paratha.

Notes

The transcript is partially garbled, so several spice and marinade quantities are not recoverable. It also mentions a traditional final tempering without identifying its ingredients. The clay pot is central to the dish's stated preparation method; use a heat-safe clay cooking vessel.

Nutrition per serving

• main
• curry
• South Indian
• Kerala
• chicken
• clay-pot-cooked
• slow-cooked
• gluten-free