This spicy, sharp yellow chicken curry is seasoned with coriander, fennel, chilli and tomatoes. This curry goes very well with plain rice and pappadams on the side.
My husband, who is from southern India, found this recipe and asked me to prepare it. This is fabulous! I added 11 fresh green chiles rather than just 4, since we love spicy dishes. Also, I didn't have whole peppercorns on hand, so I just used 2 teaspoons of ground black pepper. Thanks for sharing the recipe! - 19 Oct 2011 (Review from Allrecipes US | Canada)
Turned out great! Amazing combination of flavours. - 18 Sep 2010 (Review from Allrecipes US | Canada)
I found it bland compared to the real Chicken Chettinad. Need to add, cloves, red chili powder, scraped/grated coconut and increase the curry leaves. - 29 Aug 2012 (Review from Allrecipes US | Canada)