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Chettinad Chicken Curry Recipe

Chettinad Chicken Curry is a popular Indian Curries
Author :
 
On :
Monday, 20 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1 kg chicken, cut into medium-sized pieces
  • 1 cup - small Onions (sambar Onions preferred)
  • 1 cup - chopped Tomatoes
  • 1/2 tsp - Turmeric powder
  • 10-12 - Curry leaves
  • 1 cup - thick Coconut Milk (approx 400 ml)
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • 2 tbsp oil
  • To make paste:
  • 2 - Green chillies
  • 8 -10 - Garlic flakes
  • 1 inch Ginger
  • 1 tsp - Poppy Seeds (soaked in warm water for 10 minutes)
  • Roast and make powder:
  • 1/2 tsp - pepper Corns
  • 1/2 tsp - Cumin seeds
  • 3/4 tsp - Fennel seeds
  • 1.5 tbsp - Coriander seeds
  • 6-8 - dry Red Chillies
  • 2 - Cardamoms
  • 1 - Cinnamon
  • 6-7 - Curry leaves
  • 1/2 tsp - oil
  • How to Make Chettinad Chicken Curry:

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





     

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