Chicken curry: chettinad style | Kukskitchen



Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India. Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food.

Chicken curry: chettinad style




Source: Sharmis Passions, it is her mum's recipe

Ingredients


1- Chicken - 1 cup cleaned (around 10-12 small pieces)

2- Curd - 2 tbsp
Turmeric powder - a generous pinch
Salt - as required

3- Grated Coconut - 1/8 cup
Dry Red Chillies - 3 to 4
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Fennel seeds - 1 tsp
Roasted gram (Potukadalai) - 1 tsp

4- Big Onion - 1 chopped roughly
Tomato - 1 chopped roughly

5- Bay leaf - a small piece
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1

6- Curry leaves - few
Small Onion - 5 to 7 halved
Tomato - 1 small sized chopped roughly
Garlic - 5
Other Ingredients:

Red chilli powder - 1/4 tsp (optional)
Water - 1/2 cup
Salt - as required
Oil - 1 tbsp
Chicken curry: chettinad style


Method:


- Marinate chicken in (2) for about an hour

- In a pan dry roast (3) till the spices release their oils.

- Add onion, tomato and saute till onion turns golden brown and tomatoes are cooked.

- Let the mix cool down and grind it to a fine paste with a sprinkle of water

- Heat oil in a pressure cooker and add (5) and saute for about a minute.

- Now add (6) and saute till onion turns translucent.

- Add the chicken and saute to sear the outside, this might take up to 8 minutes.

- Add the ground masala paste and mix well to combine all ingredients and for the spices to be cooked.

- Add 1/2 cup water , required salt(add red chilli powder if using, at this stage) and pressure cook for 2 whistles in medium flame.


- Once pressure is released, transfer to an open pan and allow it to reduce.

- Garnish with coriander leaves and switch off when the consistency is right for ur need .

- Best served hot with rice or rotis.


Chicken curry: chettinad style

Cheers
Sherin Deepu

6 comments:

  1. curry looks so tempting..ivide yokke ippo pakshi paniya athukondu chicken aarum vaangarilla..athukaznju ithonnu try cheythu nokkenam :)

    ReplyDelete
  2. Anoo? Oh dear. Better wait till all the germs have left the birds, alle :-)

    ReplyDelete
  3. Lovely curry...Do chek out my event..

    On-going event : Restyle My Taste !!
    http://www.sajustastes.com/2012/11/restyle-my-taste-first-event-giveaway.html

    Hoping an active particiaption for this simple event with xciting gifts..

    ReplyDelete
  4. Mmmmm… I love the look of these!

    ReplyDelete
  5. looks mouthwatering...Happy Diwali to you and ur family...:)

    ReplyDelete

Thank you for your presence and thoughts.
Come again!

Hugs,
Sherin

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