Carom – Chennai Chicken Curry

Pan-Indian restaurant and lounge, Carom ( is delighted to announce a monthly Curry Club for guests who want to learn how to make delicious curry at home, and enjoy regional Indian cooking.

The Chennai Chicken Curry is from the Chennai region, where Carom Executive Chef Balaji Balachander originates.

Eating In... Carom – Chennai Chicken Curry RecipeIngredients

Whole Spices

  • 1 tsp Cumin Seeds
  • 3 Green Cardamom Pods
  • 1-inch Cinnamon Stick
  • 3 Cloves
  • 1 Star Anise


  • 1 kg Skinless Chicken Thighs
  • 350g White or Red Onion, chopped
  • 25g Garlic and 25g Ginger, ground together in a paste
  • 15g Green Chillies, ground into a paste in a pestle and mortar using a little oil
  • 5g Turmeric Powder
  • 10g Red Chilli Powder
  • 20g Coriander Powder
  • Pinch Salt
  • 250g Chopped Tomatoes
  • 1 ½ tsp Black Peppercorns, cracked
  • ½ Tsp Fennel Seeds
  • 200ml Coconut Milk
  • ½ Bunch of Coriander Leaves
  • 10 Curry Leaves
  • 150ml Vegetable Oil


  • Trim and remove any remaining skin or fat from the chicken thighs and cut into 60g cubes
  • Roast the black pepper and fennel seeds and make a powder of both separately
  • Wash and finely chop the coriander leaves
  • Heat the oil in a heavy-bottomed pan and gently fry the curry leaves, then remove from the heat and set aside
  • Add the whole spices to the pan and allow to crackle
  • Add the sliced onions and cook until golden brown
  • Add the ginger and garlic paste and stir well, then add the chicken and green chilli paste and stir
  • Add the turmeric, chilli powder and coriander powder and cook for five minutes
  • Add the chopped tomatoes and stir until the chicken is cooked
  • Finish with cracked black pepper and fennel powder and coconut milk
  • Serve in a bowl, garnished with coriander and fried curry leaf

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