Grammy's Kitchen · Chicken Curry · Chettinad Chicken Curry with Okra
One of 171 chicken curry recipes we measured
from www.seriouseats.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 31% | 47% |
| fat | 17% | 3% |
| aromatics | 77% | 17% |
| acid | 4% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 259% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 794 g | 28 ounces (about 4 large) boneless, skinless, chicken breast, trimmed of any visible fat and cut into 1 1/2-inch chunks |
| 122 g | 1/2 cup yogurt |
| 4 g | 2 teaspoons ground turmeric |
| Kosher salt | |
| 109 g | 1/2 cup vegetable oil, divided |
| 600 g | 4 medium onions, finely chopped, divided (about 4 cups) |
| 10 to 12 dried chile peppers, divided | |
| 1/3 cup dried unsweetened coconut (see note) | |
| 6 g | 1 tablespoon coriander seeds |
| 7 g | 1 tablespoon cumin seeds |
| 4 g | 2 teaspoons fennel seeds |
| 1 teaspoon fenugreek seeds | |
| 4 g | 1 1/2 teaspoons fresh ground black pepper |
| 1 g | 1 bay leaf |
| 4 g | 4 cardamom pods |
| 56 g | 1/2 stick cinnamon |
| 1 star anise | |
| 1 to 2 teaspoons ground chili | |
| 10 curry leaves | |
| 2055 g | 5 medium tomatoes, diced (about 4 cups) |
| 31 g | 2 tablespoons tamarind pulp or lime juice |
| 27 g | 2 tablespoons vegetable oil (or ghee) |
| 4 g | 2 green small chiles or 1 serrano pepper, minced |
| 4 g | 2 teaspoons cumin seeds, crushed |
| 12 g | 4 medium cloves garlic, minced (about 4 teaspoons) |
| 454 g | 1 pound fresh okra, washed, trimmed, cut into 1-inch lengths |
| 120 g | 1/2 cup homemade or store-bought low sodium chicken broth |
| Cooked rice to serve on the side |
Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Full fat yogurt will emulsify properly and not curdle. You need to use full fat in order not only to avoid curdling, but to properly transfer the turmeric to the chicken (as the flavor is primarily an oil). Many Indian dishes (many curries, Chicken Tikka Masal” — a cook
“@Trucster: I believe the Chile de arbol are smaller in size than what I used. I don't know that exact name of these chilies--but they're about 3 inches long.@sbp123: The sauce does tend to separate sometimes and is expected if the mixture is cooked down and ma” — a cook