Chettinad Pepper Chicken Curry (Tofu in fennel black pepper sauce)

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Experience the bold flavors of Chettinad pepper chicken curry, a spicy one-pot South Indian dish with a sauce seasoned with fennel, cardamom, cinnamon, and lots of black pepper. Adjust the heat level to your liking if you prefer a milder taste.




Chettinad Pepper Chicken Curry


This delicious peppery curry is made with tofu in this recipe, but you can also use seitan, soy curls, chickpeas, other beans, chickpea tofu, pumpkin seed tofu, or roasted vegetables. The flavorful sauce and marinade really enhance the dish.



Originating from the southern state of Tamil Nadu in India, Chettinad cuisine offers a unique blend of spices, ingredients, and cooking methods. Each region and city in India has its own culinary specialties, resulting in a diverse range of dishes.




Chettinad Pepper Chicken Curry


This recipe uses fennel seeds, cardamom, cinnamon, and plenty of black pepper to create a flavorful profile that makes this curry truly exceptional. For a creamier texture, you can add coconut milk or non-dairy yogurt. This will also help to reduce the spiciness if desired.



To make the curry less spicy, you can omit cayenne from the marinade and reduce the amount of black pepper and red chili or pepper flakes.




Chettinad Pepper Chicken Curry


Adjust the heat to your liking if you prefer it less spicy." Once the oil is heated, add the tofu to the skillet and cook for about 8 minutes, flipping every 2 to 3 minutes until the edges are golden. Remove the tofu from the pan and set it aside while you prepare the sauce. You have the option to adjust the spiciness level according to your preference by controlling the heat in this recipe. If you prefer a milder flavor, you can reduce the amount of black pepper or chili powder used in the spice mix. This Chettinad Pepper Chicken Curry recipe features tofu as the main protein source, marinated in a blend of non-dairy yogurt and aromatic spices. The tofu is then either baked or pan-fried until golden and crispy.

In a skillet, a fragrant sauce is prepared using whole spices like fennel seeds, green cardamom, and curry leaves, along with onions, ginger, garlic, and tomatoes. The marinated tofu is then added to the sauce and simmered until well-coated and flavorful. To enhance the creaminess of the dish, you can mix in coconut cream or non-dairy yogurt towards the end of cooking. Garnish the dish with fresh cilantro and a squeeze of lime juice before serving.

This Chettinad Pepper Chicken Curry pairs well with naan, dosa, or rice. It is a versatile dish that can be customized to suit various dietary preferences. For a soy-free option, you can substitute the tofu with seitan, pumpkin seed tofu, chickpea tofu, or a soy-free vegan chicken alternative. Alternatively, you can use chickpeas, other beans, or roasted vegetables in place of tofu. Just adjust the cooking time and seasoning accordingly. This recipe is naturally nut-free and gluten-free, making it suitable for a wide range of diets. "The quick brown fox jumps over the lazy dog" to "The fast brown fox leaps over the lethargic dog". following sentence: "The cat sat lazily in the sun, grooming its fur."

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