Chettinad Chicken Curry

Recipe by
Total Time:
30-45 minutes
Rated 3 based on 100 votes
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Chettinad Chicken Curry

  • Heat 1/2 tsp oil in a pan and dry roast the ingredients listed for powder and keep aside.
  • Grind all the ingredients listed for paste and keep aside.
  • In a pressure cooker, add 2 tbsp oil, curry leaves and onions and fry.
  • Once onion is translucent, add the ground paste and fry so that the raw smell goes away.
  • Now add chicken and fry for 4 to 5 mins.
  • Add tomatoes, turmeric, salt and fry for 4 to 5 mins. (Do not cover)
  • Add coconut milk and cover with lid to pressure cook for 3 to 4 mins/1 whistle.
  • Once the pressure comes down, add the ground powder and cook for 2 to 3 mins.
  • Garnish with coriander leaves and serve hot.