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Chettinad Chicken Curry


Chettinad Chicken Curry



Recipe Source :Sanjeevkapoor.com
Spicy Chettinad style chicken curry.
Prep Time: 15 to 20 minutes
Cook time: 20 to 30 minutes
Serves: 4 to 5
Ingredients:
  1. Chicken,cut into medium size pieces- 1 kg
  2. Ginger,chopped-2" piece
  3. Garlic - 10 to 12 small cloves
  4. Onion,chopped- 1 large
  5. Curry leaves- 2 sprigs
  6. Tomato ,chopped- 2 to 3 medium
  7. Red chili powder- 1 tsp
  8. Turmeric powder- 1/2 tsp
  9. Lemon juice- 1.5 to 2 tsp
  10. Coriander leaves,chopped- 2 tbsp
  11. Black pepper powder- to taste( optional,see notes)
  12. Salt- to taste
  13. Oil- as required
  14. Water- as required
To roast and grind:
  1. Grated coconut- 1.5 cups
  2. Dry red chilies-6 to 8 nos
  3. Poppy seeds / Khus khus- 2 tsp
  4. Coriander seeds- 1 tsp
  5. Cumin seeds- 1/2 tsp
  6. Cardamom - 3 nos
  7. Cloves-2 nos
  8. Cinnamon- 1" piece
  9. Star anise- 1/2 of a small
  10. Fennel seeds- 1 tsp
Instructions:


  • Heat oil in a pan and add all the ingredients listed under ' To roast and grind'.Roast until it turns golden brown,stirring continuously on a medium low flame.Allow this to cool slightly,add ginger and garlic to this and grind to form a smooth paste.
  • Heat oil in a pan,add onion and saute until it turns golden brown.
  • Add curry leaves and the  coconut masala paste. Saute for few minutes.
  • Now add tomato,chili powder,turmeric powder and salt to taste.Mix well and cook for 2 to 3 minutes.
  • Add chicken and mix well.Cook for 5 minutes.Now add 2 cups water and lemon juice.Mix well,cover and cook until chicken is done and gravy turns thick.Add black pepper powder to taste ( if using) ,mix well and switch off the stove.
  • Garnish with coriander leaves and serve with rice /roti.
  • NOTES
    • As we wanted it to be spicy,I used about 8 Kashmiri red chilies, 2 tsp kashmiri chili powder and 1/2 tsp black pepper powder.Adjust the quantity according to your spice level.









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