This is one of the most popular Indian chicken curry. Delectable, Fiery, aromatic, rich curry comes from from Chettinad region of Tamil Nadu

This curry is for the brave hearted folks as it’s hot and fiery in taste. It’s made with freshly ground spices and hence highly aromatic and amazingly delicious

The curry is quite simple to prepare , unique in taste and quite flavorful. Do try out this curry and share your experience in the comments section

Preparation time: 65 mins Cooking time: 50 mins Total time: 115 mins

Servings: 5

Ingredients

  • 500 g curry cut Chicken
  • 2 big Onions finely chopped
  • 2 Tomatoes chopped
  • 3 tbsp chopped Coriander leaves/Cilantro
  • 1.5 tbsp Ginger garlic paste
  • Salt to taste
  • Water as required for the gravy
  • 1/4 Cup freshly grated Coconut

For marination

  • 1 tsp Turmeric
  • Salt to taste
  • 2 tbsp Lemon juice

Dry Spices

  • 3 tbsp Coriander seeds
  • 2 teaspoon Fennel Seeds
  • 1 teaspoon Jeera (Cumin seeds)
  • 4-5 dry Red Chilli
  • 5 cm Cinnamon stick
  • 2 teaspoon Peppercorns
  • 2 black Cardamom seeds
  • 3 Green Cardamom seeds
  • 3 black stone flower (Pathar phool/Dagad Phool)
  • 1 Star Anise
  • 4 Cloves

Steps to prepare

  • Add chicken with salt, turmeric and lemon juice in a bowl
This image has an empty alt attribute; its file name is inshot_20190609_112742_1834201227220297610.jpg
  • Marinate the chicken well. Rest it aside on the counter for 30 minutes to 1 hour
This image has an empty alt attribute; its file name is inshot_20190609_112810_685215439357174704.jpg
  • Dry Roast all the dry spices until aromatic, take them out of the pan and keep it aside
  • Add coconut to the same pan and dry roast until golden brown
  • Once coconut and spices have cooled , add them to grinder jar
  • Adding little water, grind to smooth paste. Keep this aside
  • Heat oil in a pan and add onions
  • Saute until onions are tender and translucent over medium heat
  • Add ginger garlic paste and curry leaves. Saute until raw aroma disappears, approx 3 mins
  • Add in tomatoes to the pan
  • Saute until tomatoes are tender and cooked, approx 7-8 mins
  • Add in marinated chicken and mix well
  • Cover and cook until chicken is tender stirring occasionally. Since chicken releases water, do not fret, it will not burn
This image has an empty alt attribute; its file name is inshot_20190609_132746_29718716098206214.jpg
  • Add in ground paste and mix well
  • Add in required water for the gravy and mix
  • Now add salt and mix well
  • Simmer, cover and cook for 12- 14 mins
This image has an empty alt attribute; its file name is inshot_20190609_132746_29718716098206214.jpg
  • Add in chopped coriander leaves and mix well
  • Serve fiery delectable Chettinad curry hot with rice
This image has an empty alt attribute; its file name is img_20190610_0626391810883243.jpg
Chettinad Chicken Curry
Advertisements
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.