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Kalpasi for chettinad chicken curry

Kalpasi for chettinad chicken curry

Kalpasi: the mystery flower is the secret behind chettinad chicken curry - Kalpasi is known as ’black stone flower'



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Course: Main Course
Cuisine: Indian, kerala cuisine, South Indian
Keyword: chettinad chicken curry, Kalpasi
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 396kcal
Author: Sumith Babu

Ingredients

Ingredients for marinade

  • 500 gms chicken boneless cut into small pieces
  • 2 tbsp lime juice
  • 1/2 tsp turmeric powder
  • salt to taste

Ingredients for masala

  • 2 tsp split roasted gram
  • 3 tbsp fresh coconut flakes or dry coconut flakes
  • 4 dry red chilli
  • 3 tsp dry coriander seeds
  • 1tsp cumin seeds
  • 2 tsp fennel seeds
  • 2 tsp black peppercorns
  • 3 tsp poppy seeds
  • 1 cinnamon small
  • 2 cloves
  • 2 cardamom
  • 2 mace small
  • 1 pinch nutmeg powder
  • 1 star anise

Ingredients for gravy

  • 3 onion chopped
  • 2 tomato chopped
  • 1 green chilli
  • 1 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 bay leaf small
  • 3 black stone flower / kalpasi
  • 2 tbsp Fresh coriander leaves chopped
  • 2 sprig curry leaves
  • 4 tbsp oil
  • 1/4 cup water
  • salt to taste

Instructions

Instructions to make chettinad chicken curry

  • Marinate chicken with turmeric powder, salt and lime juice for at least 1/2 hour.


  • Dry roast all the ingredients from group 2 for about 3 minutes until they slightly release aroma and oil. (if possible try to dry roast coconut separately, as it could burn fast.)


  • Grind the dry masala with ginger garlic paste to make a coarse powder and keep it aside.


  • Heat oil in a pan and add bay leaf and kalpasi, add chopped onions & green chillies and fry until golden brown, add marinated chicken and fry with onions for a while.


  • Add chopped tomatoes along with red chilli powder, ground masala powder (Just add 3/4 of the masala powder and check the taste, if its not too strong for your taste, then add the rest) and salt.


  • When the masala turns dark brown add water and garnish with coriander & curry leaves. Serve Chettinad chicken curry hot with  any rice dish.
     



Nutrition

Calories: 396kcal | Carbohydrates: 24g | Protein: 31g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 210mg | Potassium: 966mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1029IU | Vitamin C: 105mg | Vitamin E: 3mg | Calcium: 119mg | Iron: 3mg