Chicken curry / chettinad style

December 23, 2014


Chicken curry can be made in different ways. I already posted two different chicken curries with coconut milk and now I'm posting a different curry similar to chettinad style.


Ingredients:


Chicken pieces( thighs)      :  2 pcs
Onion                                  : 1                          
Tomato                                : 1
Ginger garlic paste              :1 tbsp
Cinnamon                            : 1" pc
Cloves                                 : 3
Star anise                            : 1
Bay leaf                               : 1 
Pepper pdr                           : 1tsp
Coriander pdr                      : 1 tsp
Oil                                       : 2 tbsp
Salt as required
Coriander leaves chopped  : 1tbsp

For marination:

Yoghurt                               : 1tbsp
Salt                  
Chilli pdr                             : 1/2 tsp
Turmeric pdr                       : 1/4 tsp
Ginger garlic paste              : 1tsp 


 For grinding

Grated coconut                    : 3 tbsp
Fennel seeds                        : 1/2 tsp
Cashews broken                  : 1 tsp


Method: 


Wash and cut the chicken thighs into medium size  pieces. Mix yoghurt, turmeric pdr, chilli pdr,salt and ginger garlic paste with chicken pieces and keep it for 30 mins.

Soak cashews in water for 10 mins. Grind this soaked cashews with coconut and  fennel seeds to a paste and keep aside.
Chop onion and tomato and keep aside.
Heat oil in a pan and fry cloves, cinnamon, star anise and bay leaf for 10 secs. Then add the ginger garlic paste and saute till the raw smell goes. Now add the chopped onions till slight pink colour. Then add the chopped tomato and pepper powder and coriander pdr to this and mix well.




 Add the chicken pieces and salt to this close the pan with a lid for 2 mins. Open the lid,  water will come from the chicken so not necessary to add water, but if it is dry just add a little water and cook the chicken till tender.

When the chicken is cooked add the ground coconut to this and mix well. Check the gravy and add required water.

  Cook for a minute and remove from fire.

 Transfer to a serving bowl and garnish with coriander leaves.  Good combination for rice, chappathi or parotta!!

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