Chettinadu Chicken Curry

Chicken: 3 lbs, cut into bite size pieces
Onion: 1 large, chopped
Tomato: 1 big, diced
Curry Leaves: 1 sprig
Cilantro: 1/4 cup, chopped
Turmeric Powder:  1/2 tsp
Chili Powder: 1 tsp (optional)
Coconut Milk: 1 cup
Mustard Seeds: 1/2 tsp
Salt & Oil

To Grind:
Green Chilies: 4
Ginger: 1" piece
Garlic: 8 cloves
Poppy Seeds: 2 tsp, soaked in warm water for 10 minutes

For Masala:
Coriander Seeds: 1.5 Tbsp
Cardamom: 5
Cinnamon Stick: 1" piece
Black Pepper: 1 tsp
Fennel Seeds: 2 tsp
Cumin Seeds: 1 tsp
Dry Red Chilies: 10
Curry Leaves: 1 sprig

Wash chicken pieces thoroughly and let the water drain and set aside
In a pan dry roast all the ingredients under For Masala in low-medium heat for about 5-6 minutes. Let it cool and grind it to fine powder
In a blender blend all the ingredients under To Grind to a smooth paste using very little water
In a deep pan heat oil and splutter mustard seeds
Add chopped onion  and let it saute till its translucent
Throw in curry leaves and salt and mix well
Add diced tomatoes, turmeric powder, and cilantro and let tomato cook till its tender
Add chicken pieces and green chili paste, mix well and let it cook covered in high heat for about 5 minutes
Uncover the pan and if there is too much water let some water evaporate
Add coconut milk, stir well and let chicken cook in medium heat for another 5 minutes
Now add 2 Tbsp of masala powder and chili powder, mix thoroughly and cook in very low heat for 10 minutes

Add chili powder only if you need extra heat
Try to cook in very low heat after you add masala powder
Enjoy with rice, chapati, or puri :)


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