Chettinad Chicken Curry

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A delicious Chicken curry I must say. How did I stayed away these looong without tried making this 😛 Since I am almost tired of eating the same chicken curry again and again so thought of trying something new this time. It’s not that I was thinking to make this Chettinad chicken curry for the first time but the thought of cooking chicken in coconut never allowed me to try this recipe 😛 Though I am a big fan of Chettinad Chicken Biryani 😀 So somehow I managed to convince myself for preparing Chettinad chicken Curry and I was amazed by the result. It was SUPERDUPER yummy 🙂

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Finely roasted spices and coconut gives a wonderful aroma to this curry and makes it more delicious. To get the authentic taste you must prepare Chettinad masala at home by roasting and grinding the spices and coconut.

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Learn Step By Step Recipe With Pictures For Chettinad Chicken Curry

Serves 3-4

Ingredients:

For Marination

  • 1/2 Kg chicken
  • 1/2 Tsp turmeric
  • 1 Tbsp lemon juice

For Chettinad Masala

  • 2 Tsp coriander seeds
  • 5 Dry red chili
  • 1 Tsp black pepper corns
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 2-3 Green cardamoms
  • 1 Star anise
  • 2-3 Cloves
  • 2 Piece cinnamon stick
  • 1/4 Cup grated coconut/ Dessicated coconut

For Curry

  • 2-3 Tbsp Cooking oil
  • 1 Bay leaf
  • 1 Cup finely chopped onion
  • 1 Small tomato chopped
  • 2 Tbsp ginger-garlic paste
  • Handful of curry leaves
  • Salt as required
  • coriander leaves for garnishing

Recipe:

Step 1- Take chicken in a bowl and marinade with turmeric and lemon juice. Leave for 30mins

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 Step 2- In a pan dry roast all the spices mentioned in the chettinad masala ingredients except grated coconut. We will add coconut later. Roast the spices until golden brown on low medium flame. Make sure it should not get burnt

Now add the grated coconut and roast for fews seconds and turn off the flame and in a mixer jar grind to a smooth paste by adding little water

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Step 3- Heat oil in kadhai/ pan and sauté bay leaf then add chopped onions and curry leaves. Fry until the onion turns translucent and then add ginger-garlic paste and fry for 30secs

Step 4- Now add chopped tomato and fry until the tomato turns mushy

Step 5- Now add marinated chicken, mix well and cook for 15mins on medium flame. Do not add water. The chicken will cook on its own water. Then add the chettinad masala paste. Mix well and cook for 5-6mins again

Step 6- Add salt as required and coriander leaves. Cover the lid of the kadhai/ pan and cook for 20mins or more as required. Turn off the flame and now your delicious chettinad chicken curry is ready to serve

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