My version of Chettinadu Chicken Curry
Ingredients
2-3lbs Chicken (with bones), cleaned, cut in to small/medium pieces
1 cup Shallots (Small onions) or 2 small/1 large Red Onion cut into fine slices
4-6 flakes of chopped garlic
1 inch Ginger cut to small pieces
2-3 Green Chillies (Small) Center slit
1 tomato cut in to small pieces
1/2 tsp turmeric pwd
Curry Leaves
Coriander Leaves
Salt
To Marinate (1)
Marinate Chicken with the following ingredients
Curd - 2 teaspoon
Ginger Garlic Paste - 1-2 teaspoon
Salt
Kashmiri Mirch / Kulambu Milagai Powder - 2 spoon.
Garam Masala Powder - 1-2 tbsp (As per flavor needed).
Allow to marinate for 1 hr.
To Roast & Grind (2)
Cooking Oil - 1 spoon
Dry Red Chillies - 6-8
Black Pepper Corns - 1tbsp
Fennel Seeds (Perumjeerakam) - 1 tbsp
Coriander Seeds - 1-1.5 tbsp
Cooking Oil - 1 spoon
Roast the ingredients in this section (add in order listed) in oil over low flame, allow to cool and grind to smooth paste.
Grind (3)
5-6 tbsp Scrapped Coconut
2 tbsp Cous Cous
1 tbsp Fennel Seeds
Grind Coconut, Cous Cous, Fennel Seeds with water to form a smooth paste.
1. Take a thick bottom kadai, add 3-4 spoons of cooking oil and heat.
2. Add Shallots (or Red Onions) with Curry Leaves with a pinch of salt, until onions are translucent. Add chopped ginger and garlic, saute further
3. Add a pinch of Turmeric, Slit Green Chillies & Chopped Tomatoes and sautee further until tomatoes are mashed.
4. Add Contents of (2) and saute for 5 mins in medium flame
5. Add Contents of (1) and make sure the chicken is even coated with the paste. Add little water as necessary (Chicken will secrete water as well).
6. Allow to cook until chicken is fully cooked, Check Salt & spice levels.
7. Once Chicken is cooked, Add contents of (3), mix well and bring to boil for 5 mins, Check Salt & spice levels.
8. Reduce to sim flame and allow to heat until desired consistency is obtained and oil separates to the top.
9. Add chopped Coriander to garnish.
Serve hot.
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