Chettinad Chicken Kulambu
செட்டிநாடு கோழி குழம்பு·(chet-ti-nad ko-zhi ku-zham-bu)
Weeknight Dinners: 30-Minute Sambar and Quick Kuzhambu
Thirty minutes. That is the exact window before roasted coriander, cracked black pepper, and earthy stone flower hitting hot sesame oil start popping, releasing the baseline aroma of a Chettinad kitchen. By moving the low-and-slow braise to an electric pressure cooker, the deep, musky flavors of freshly ground masala still punch exactly as they should, provided you make the trip to the local Indian grocer for the aromatics; grab standard supermarket chicken thighs, heat the oil, and get moving.
Before you start
Gather and measure the whole spices before applying heat.
The toasting process moves fast and the essential oils will turn bitter if scorched. Have all the whole spices measured into a single bowl before turning on the stove.
Ingredients
- whole coriander seeds1 tbsp
- whole cumin seeds1 tsp
- whole fennel seeds1 tsp
- whole black peppercorns1 tsp
- dried red chillies5 med
- cinnamon stick1 small
- whole cloves3 small
- green cardamom pods2 small
- kalpasi1 small
- star anise1 small
- unsweetened grated coconut1/4 cup
- water3/4 cup
- gingelly oil3 tbsp
- fresh curry leaves12 med
- Indian shallots1 cup
- ginger-garlic paste1 tbsp
- tomato1 large
- turmeric powder1/2 tsp
- kosher salt1 tsp
- bone-in skinless chicken thighs1 1/2 lb
- fresh cilantro1/4 cup
Method
- 01
Dry roast the Chettinad masala spices.
Heat a dry skillet over medium-low heat and toast the coriander, cumin, fennel, peppercorns, chillies, cinnamon, cloves, cardamom, kalpasi, and star anise until deeply fragrant, about 3 to 4 minutes.
- 02
Toast the coconut and grind the paste.
Add the grated coconut to the skillet for the final 60 seconds until it turns a sandy gold, then transfer everything to a small blender with a half cup of the water and blend into a very smooth, thick paste.
- 03
Bloom the curry leaves and brown the shallots.
Set an electric pressure cooker to sauté on high, pour in the gingelly oil, and toss in the curry leaves—stand back as they crackle—followed immediately by the halved shallots, cooking until they begin to brown at the edges.
- 04
Sauté the aromatics and sear the chicken.
Stir in the ginger-garlic paste for one minute, then add the chopped tomatoes, turmeric, salt, and the chicken pieces, searing for 2 to 3 minutes until the meat turns visibly opaque.
- 05
Combine the masala and pressure cook.
Pour in the blended spice paste, rinsing the blender with the remaining quarter cup of water to get every last drop, and stir well before securing the lid and pressure cooking on high for 7 minutes.
- 06
Release the pressure naturally and finish the gravy.
Allow the pressure to release naturally for 10 minutes so the meat relaxes, then open the lid and simmer on the sauté function until the gravy thickens and a layer of spiced oil floats visibly to the top. Garnish with cilantro before serving.
Notes
Sourcing the non-negotiables.
Kalpasi (black stone flower) and gingelly oil (unrefined Indian sesame oil) are critical to the regional identity of this dish. Do not substitute Asian toasted sesame oil, which will overpower the curry, and do not skip the kalpasi if you want the kitchen to smell like authentic Chettinad.