Spiced Chicken Chettinad with Coconut Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A robust South Indian chicken curry featuring a complex blend of aromatic spices and creamy coconut milk for a rich, flavorful dinner. This indian-inspired chicken (gluten free) ready in about 60 minutes pairs chicken thighs, bone-in and skinless, coconut oil, medium (150 g) onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken thighs, bone-in and skinless
• 2 tbsp coconut oil
• 1 medium (150 g) onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 whole dry red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 1 small (2-inch) cinnamon stick
• 4 whole cloves
• 3 whole cardamom pods
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup (120 ml) tomato puree
• 1 cup (240 ml) coconut milk
• 1 tsp salt
• 2 tbsp fresh coriander leaves, chopped

Instructions

1. Step 1: Dry roast 4 dry red chilies, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 1 tsp fennel seeds, 1 small (2-inch) cinnamon stick, 4 cloves, and 3 cardamom pods in a skillet over medium heat for 2-3 minutes until fragrant; grind to a fine powder and set aside.
2. Step 2: Heat 2 tbsp coconut oil in a heavy-bottomed pan over medium heat. Add 1 medium finely chopped onion and sauté for 5-6 minutes until golden brown.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the onions, cooking for 2 minutes until aromatic.
4. Step 4: Stir in 1/2 tsp turmeric powder and 1 tsp red chili powder, cooking for 30 seconds.
5. Step 5: Add 1 lb bone-in, skinless chicken thighs, stirring to coat with the spices, and cook for 5 minutes until lightly browned.
6. Step 6: Pour in 1/2 cup tomato puree and 1 tsp salt, stirring well, then cover and simmer on low heat for 15 minutes.
7. Step 7: Add 1 cup coconut milk and 2 tbsp chopped fresh coriander leaves, stirring gently, and simmer uncovered for another 10 minutes until the sauce thickens and the chicken is tender.