Chettinad Chicken Curry

Chettinad Chicken Curry Recipe

Ingredients: (Serves 2-3)

• Chicken – ½ kg
• Onion – 1 big
• Bay leaf – 1
• Green chilli – 2
• Poppy seeds – ¾ tsp
• Ginger garlic paste – 3 tsp
• Tomato – 1 small
• Kashmiri Chilli powder – 1 tsp
• Turmeric powder – ½ tsp
• Water – ½ cup
• Coconut milk – 1/3 cup
• Curry leaves
• Oil – 5 Tbsp
• Salt

 

To roast and grind:

• Dry red chilli – 3
• Fennel seeds (perumjeerakam) – ½ tsp
• Coriander seeds – 2 tsp
• Cardamom – 2
• Cloves – 2
• Cinnamon – a small piece
• Whole pepper – 1 tsp

(Note: 1 cup = 250 ml
Vary the amount of chilli and pepper as per your spice level)

 

Method: (With Step-by-Step Pictures)

Dry roast all the ingredients under roast and grind. Allow it to cool down and grind it to powder
Soak poppy seeds in little warm water and keep it ready

 

Heat oil in a pan. Add curry leaves and sliced onions and bay leaf. Cook with the pan covered till onion turns golden brown. Give a stir in between.

 

Add sliced tomato and saute till it turns soft

 

Add ginger garlic paste, green chilli and soaked poppy seeds and sauté for a min

 

Add chilli powder, turmeric powder and grinded masala powder, salt and sauté for 2-3mins or till oil starts appearing on sides of pan

 

Add chicken pieces and mix well.

 

Add ½ cup of water and cook with the pan covered till chicken is half cooked approx 10 mins. Also do a taste test for salt.

 

Add coconut milk and cook for another 15-20 mins till chicken is cooked well and gravy becomes thick.

 

Pour 2 Tbsp of oil on the top of the curry prepared. (Serve the curry 1-2 hrs after preparation for the flavors to settle)

Also check out Varutharacha Chicken Curry and Pepper Chicken Curry

 

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