Chettinadu Chicken is a very earthy, robust and rich in flavor curry.
Chicken Chettinadu
Course: MainCuisine: Chettinad, Tamil NaduDifficulty: medium4
servings1
hour10
minutesChettinadu Chicken is a very earthy, robust, and fiery hot dish. It is needless to mention the popularity and specialty of this dish. My friends enjoyed this delectable chettinadu curry during my dinner parties and requested me to post the dish. This chicken curry hails from the chettinad region of Tamil Nadu state in south India. It uses a variety of spices and the dishes are made with fresh ground masalas. The fresh ground spices are what gives an enhanced, exceptional taste to chettinad dishes.
Ingredients
Chicken thighs- 1½ lbs. / 700gms
Onions – 1 big
Tomatoes – 2 medium
Coconut – ½ cup grated
Coconut milk – 1 cup
Ginger- garlic paste – 2 tbsps.
Coriander seeds – 2 tbsps.
Cumin seeds – 2 tbsps.
Black pepper – 2 tbsps.
Fennel seeds- 2 tbsps.
Turmeric powder- 1 tsp.
Red Chilis – 5 (spicy variety)
Garam masala powder – 1 tbsp.
Oil – 4 oz /100ml
Curry leaves fresh – 6 sprigs
Salt – as per taste
Directions
- Cut chicken into 2 inch pieces.
- Chop onions and tomatoes.
- Heat a saucepan with oil. Once hot add fennel seeds and curry leaves.
- Add the chopped onions and sauté for about 5 minutes or until it caramelizes.
- Add ginger garlic paste and give a good mix to it.
- Then add tomatoes, salt, turmeric powder, and sauté until the onion-tomatoes become soft.
- Meanwhile dry roast coriander seeds, cumin seeds, black pepper, fennel seeds and red chilis.
- Once its cooled down, transfer to a blender and add the grated coconut. Add water as required to make a fine paste.
- Now add the chicken pieces and let the masala cover the chicken pieces.
- Then add the garam masala powder. Stir fry for about 5 minutes.
- Ground paste can be added now along with a cup of water.
- Let simmer for about 15 minutes.
- When it starts to bubble, add the coconut milk. Cook further for about 10 minutes or until the oil begins to separate and the gravy is thick enough. Remove from the heat.
- Finally fry some curry leaves and sprinkle as garnish.
- Serve the curry with rice or parathas.
