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

• 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.