Chettinad Chicken Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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.

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