Thattukada Chicken Curry

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A delicious Kerala-style chicken Curry. Incorporating the cooking techniques of late-night street hawkers (thattu kada), this is an authentic style ‘ Thattukada Chicken Curry ‘, which goes well with rice, porotta, appams etc…

The traditional Thattu Kadas of Kerala have withstood all modernisation, evolving with the times and still captivating the foodie within.

 Read more about the charm of these Thattu kadas in this post.

The Recipe Intro↓ has more information, related links as well as Recipe Video. If you’d like to check it out.

♦Prep time:30min ♦Cook time:30min ♦Yield: 6 servings.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Chicken, (skin removed, bone- in) cut into medium sized pieces		1 kg
Oil (for frying the chicken in batches plus for making the masala) For authenticity, coconut oil is best		As needed
Mustard seeds		¼ tsp
Fenugreek seeds		A pinch
Ginger, crushed or pounded		2 Tbsp
Garlic, crushed or pounded		2 Tbsp
Sliced green chilli (mild)		1-2 Tbsp
Curry leaves		2 Tbsp
Red onions, sliced thinly		4
Tomatoes, chopped		2 medium sized
Coriander powder		2 - 2 1/2 Tbsp
Mild/ Kashmiri chilli powder (bright red)		1 - 2 tsp Tbsp
Fennel seed powder - optional		1/2 - 1 tsp
Salt		To taste (1 - 2 tsp)
Boiled (hot) water		1 -2 cups
Fresh Coriander, chopped - optional		2 sprigs
Black pepper powder		A dash (for the final seasoning)

To Marinate Chicken:

Ginger-garlic paste		2 Tbsp
Vinegar		1 Tbsp
Salt		1 tsp
Store-bought Chicken Masala or Meat Masala powder of choice (for homemade meat masala recipe - see notes)		1 -2 tsp
Garam Masala ( for our Kerala Garam Masala Recipe - see notes)		½ tsp
Turmeric powder		3/4- 1 tsp
Finely crushed Dried Chilli Flakes - this is optional		1 Tbsp
Kashmiri Chilli powder		1 - 1 1/2 tsp

Method:

Method: Thattukada Chicken Curry

1. Rinse the cleaned chicken pieces well. Drain till all water is removed.
2. Marinate the chicken – first with the vinegar, ginger- garlic and salt. Allow to sit for 15 minutes.
3. Now add the remaining marinade ingredients (turmeric, chilli powder, chicken/meat masala, garam masala and optional dried chilli flakes. Rub well into the chicken and allow it to sit for another 15 minutes or longer if time permits(1 hour).  The two-step marination always builds extra flavour, but really, if you need to you can add everything together and marinate like that. While the chicken is marinating, chop up all other ingredients.
4. Place a wide wok or pan on one burner of your stove and fill enough oil to fry the chicken (in batches if needed). Place another heavy-based, wide pot (uruli) on another burner to make the masala.
5. When the oil for frying is hot enough, add chicken in one layer. Leave the chicken breast portions till the last batch. Fry the other parts first. ( chicken breasts cook faster so it’s better to fry them together, separately). 
6. We do not want to completely cook the chicken, only to get a nice golden crust and partially cook the chicken. Set aside the half-fried chicken and continue with the remaining batches. (Set the fried chicken on a plate – do not drain- we want to use any drippings that are released from the fried chicken).
7. Meanwhile, heat around 3 Tbsp of oil in the ‘uruli’. Add the mustard seeds and fenugreek once the oil is hot. Allow to crackle.
8. Add the ginger, garlic, green chilli and curry leaves. Allow to soften without changing color.
9. Add the sliced onions now. Saute slowly, patiently on medium heat till the onions are reduced considerably to a golden, soft mixture. This takes about 10 minutes with frequent intervals of stirring on low-medium heat.
10. Next, add the tomatoes and allow to cook, till softened.
11. Meanwhile, add the coriander powder, chilli powder and fennel seed powder to a small bowl. Add enough water to make a smooth paste. Stir well.
12. Add this paste to the cooked onion tomato masala and stir well till cooked, splashing a little water as needed to prevent any browning.
13. Wash out the bowl of spice powder and add the boiled hot water(2 cups) to the masala.
14. Stir well and allow to come to a boil on high. Then, lower the heat and simmer. The oil will separate and appear on top.
15. Add salt to taste.
16. The first few batches of chicken should be fried and kept aside by now. Add this to the simmering curry. (Along with any accumulated juices from the fried chicken)
17. Once all chicken is added, cover and turn the heat down to medium-low.
18. Simmer, cover and cook (on low-medium) for 10-12 minutes, till chicken is tender.
19. Open. Add coriander leaves(if using) and a dash of pepper. Remove from heat.
20. Keep covered for at least 30 minutes before serving.
21. The colour of the curry deepens after it has rested for a while.

 

Thattukada Chicken Curry

 

Notes:

• Dried Chilli Flakes are available in the spice section of your supermarket but for the best taste, you can make your own. Dry roast dried red chillies (I like the milder variety) for 2 minutes, stirring constantly and then grind in the small jar of your mixer to a fine flaky texture.
• Thattukada chicken curry is often quite spicy. Add chilli flakes as desired. When cooking for kids, I omit the extra chilli flakes.
• Homemade Meat Masala Powder- Recipe.
• Kerala Garam Masala – Recipe.
• Ginger Garlic Paste – How to make it.
• This recipe was edited on Sept 15, 2023.. The video shows the recipe as it was originally published. It was updated here, with just a few changes here and there, and mainly the addition of fennel seed powder. I skip the coriander leaves these days, to keep it more rustic and often just do a one step marination.

Key Ingredients: Chicken, Onion, Garlic, Ginger, Tomatoes, Green Chilli, Curry leaves, Spices, Vinegar, Coconut Oil, Salt.

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