Name: Chettinad Chicken Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 1 Kg Chicken; 4 nos Big onions (finely sliced lengthwise); 3 nos Green chilies (slit); 2 sprigs Curry leaves; Ginger (preferably freshly ground); 3 nos Ripe Tomatoes (diced); Coriander leaves (roughly chopped); 1/2 cup Oil; Salt (As reqd); 3 tbsp Whole Black Pepper; 10 nos Dry red chilies; 2 tbsp Poppy seeds (Kashakasha); 2 tbsp Fennel seeds (Perumjeerakam); 1 tbsp Cumin seeds (Jeerakam); 3 nos Cardamom; 6 nos Cloves (Grambu); 2 one Cinnamon sticks (Karugapatta); 1 sprig Curry leaves; 4 tbsp Grated Coconut

Chettinad Chicken Curry

Chettinad Chicken Curry is a special tasty dish in tamilnadu cuisine with full of wonderful lip-smacking flavors. The curry goes well with naan, porottas and rice dishes as well. The Chettinad Curry dish is an authentic, traditional dish blended with the perfect spiciness and is easy to prepare. The dish is well explained in simple steps giving scope for new-comers as well as bachelors. Chicken pieces are cooked in a dry roasted spicy coconut mixture until the chicken pieces are soft and succulent. The simple and tasty chicken curry with fresh spicy flavors will engulf your home. Enjoy the great dish.

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Prep Time 30

Total Time 30

Cuisine Tamil

Servings people

Ingredients

1 Kg Chicken
4 nos Big onions finely sliced lengthwise
3 nos Green chilies slit
2 sprigs Curry leaves
Ginger preferably freshly ground
3 nos Ripe Tomatoes diced
Coriander leaves roughly chopped
1/2 cup Oil
Salt As reqd

Dry roast and grind to a fine paste:

3 tbsp Whole Black Pepper
10 nos Dry red chilies
2 tbsp Poppy seeds Kashakasha
2 tbsp Fennel seeds Perumjeerakam
1 tbsp Cumin seeds Jeerakam
3 nos Cardamom
6 nos Cloves Grambu
2 one Cinnamon sticks Karugapatta
1 sprig Curry leaves
4 tbsp Grated Coconut

Instructions

Clean the chicken pieces and chop them to desired sizes leaving the drumsticks as whole pieces with just some slits here and there.
Rub turmeric powder and lemon juice thoroughly on the pieces. Keep aside till you prepare the rest of the ingredients.
Dry roast all ingredients:- black pepper, red chillies, poppy seeds, fennel seeds, cumin seeds, cardamom, cloves, cinnamon sticks, curry leaves and grated coconut. Spread them on a plate to cool.
In the small jar of the mixer grinder, grind all these ingredients without using water.
Then add some water and grind them to a fine paste. Keep this ground paste aside.
Heat oil in a pressure cooker. Add the onions and curry leaves and green chilies and saute till the onions turn brown.
Add ginger-garlic paste and saute till a nice aroma arises.
Add tomatoes and cook covered on low heat till the tomatoes are pulpy.
Once the tomatoes blend with the mixture, add the ground paste, chicken and 2 cups of water.
Cover with the cooker lid and cook for 3 whistles, on high heat.
Once the steam settles by itself, open the lid and cook till some of the water evaporates and you get the required consistency, which is a little more watery than a semi-gravy.
Garnish Chettinad Chicken Curry with coriander leaves and serve hot with rice. :- this Chettinad Chicken Curry will taste even better the next day.
Happy cooking 🙂

Notes

You can visit this link for a delicious dish Chettinad Chicken Pepper Fry. You can also visit this link for a variety dish Malabar Special Chicken Fry.

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Chettinad Chicken Curry