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Tuesday, 3 July 2007

Chettinad Chicken Curry


Chicken 1 kg, washed and cut into medium sized pieces
Small onions(shallots onions) 1 Cup
Tomato 1
Turmeric Powder 1/2 Teaspoon
Curry Leaves a handful
Coconut Milk 1 Cup
Coriander Leaves to garnish

Make a paste:

Green chili 2
Garlic pods 8
Ginger 1 inch
Poppy seeds (soak in warm water for 10 mts) 1 Teaspoon
  • Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.

Roast and make a powder:

whole Pepper 1/2 Teaspoon
Jeera seeds 1/2 Teaspoon
Soobu(fennel seeds) 3/4 Teaspoon
Coriander seeds 1 and 1/2 Tablespoon
Dry red chillies 6 to 8
Cardamoms 2
Cinnamon 1 Inch
Curry Leaves a handful
Oil 1/2 Teaspoon
  • Add oil to a pan and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 minutes. Remove from fire, cool and grind to a powder.

  • Add oil to a pan, add the small onions and curry leaves and saute till transparent.
  • Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 minutes and do stir the chicken once in a while.
  • Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 minutes, uncovered.
  • Now add the coconut milk and cook the chicken.
  • Finally add the ground masala powder and cook for 3 minutes.
  • Garnish with fresh coriander leaves.
Serve hot with white rice, chapatis or dosas.

1 comment:

angel said...

The chicken chettinad came out great.We all enjoyed it at home. Thanks for sharing the recipes