Jul 20, 2011
Chicken Curry - Chettinad Style
This is my favorite chicken curry. I have been making this curry for a few years now and it never occurred to me that I have not posted the recipe yet. There are many different versions of chicken chettinad floating in the web. This is my version..it may not be the authentic one but surely is one of the awesome recipe.
For the spice mix
1 tsp poppy seeds
1/2 tsp each of coriander, cumin, fennel seeds
small piece of cinnamon, 2 cloves and 1 pod of cardamom
5 red chillies hot
5 red chillies mild (the ones that give deep red color to the curry, optional)
3 tsp shredded coconut
Heat 3 tsp of oil in a pan and fry the above ingredients. Add the ingredients one after other in the order they are listed above, giving about 30 seconds between each ingredient. Fry till the coconut is lightly roasted. Let it cool and grind into a smooth paste.
2 onions, finely chopped
1 tsp of ginger garlic paste
2 sprig of curry leaves
1/2 tsp turmeric powder
1/2 tsp peppercorns
1kg or 2 lbs of chicken, chopped
In a large pan, add a tbsp of oil. On medium flame, fry the onions till translucent. Add peppercorns and curry leaves, fry for a minute. Add ginger garlic paste and fry another 2 minutes. Add the turmeric and ground paste, continue frying for another 2 minutes. Add tomatoes, cover and cook till the tomatoes get mushy and blend into the paste. Add the chicken and salt. Cover and cook till done.
Add a cup of water, as required. Garnish with coriander leaves/cilantro on top.