Chettinad Style Chicken Curry

Posted by EsyRecipes Saturday, November 7, 2009
Discription: In today’s version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few.
  • 1 kg chicken, washed and cut into medium sized pieces
  • 1 cup small onions, shallots (sambar onions)
  • 1 cup chopped tomatoes
  • 1/2 tsp turmeric pwd
  • 10-12 curry leaves
  • 1 cup coconut milk (extract from 1/2 coconut)
  • fresh coriander leaves for garnish
  • salt to taste
  • 1 tbsp oil
Make a paste:
  • 2 green chillis
  • 8 garlic flakes
  • 1″ ginger
  • 1 tsp poppy seeds (soak in warm water for 10 mts)
Roast and make a powder:
  • 1/2 tsp pepper corns
  • 1/2 tsp cumin seeds
  • 3/4 tsp fennel seeds
  • 1 1/2 tbsps coriander seeds
  • 6-8 dry red chillies
  • 2 cardamoms
  • 1″ cinnamon
  • 6-7 curry leaves
  • 1/2 tsp oil
How to make:
  •  Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.
  •  Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
  •  Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
  •  Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.
  •  Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.
  •  Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.
  •  Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.
  •  Serve hot with white steamed rice, biryani, chapatis or dosas.


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