Chettinad Chicken Curry
The recipe calls for the following spices to be roasted and ground to a thick paste to form the base of the dish: peppercorn, cardamom, chilies, cinnamon, and coconut.It has a rich wholesome aroma and flavors, contrary to the mildly spiced creamy dishes of the North.
Ingredients
- 1 kg chicken thighs boneless cut into medium sized pieces
- 4 tablespoon ghee or oil
- 2 bay leaf
- 2 sprigs curry leaves
- 45 g ginger
- 30 g garlic
- 60 g grated coconut fresh or dry
- 2 large onions diced
- 4 medium tomatoes diced
- 2 tsp
- 250 g water for cooking
- Cilantro to garnish
Whole Spices
- 8 dried red chili – whole Kashmiri or another variety
- 2 tsp black peppercorns
- 2 tsp cumin seeds jeera
- 4 tsp coriander seeds
- 10 green cardamom pods elaichi
- 2 sticks cinnamon dalchini
- 8 cloves laung
- 2 tbsp poppy seeds khus khus
- 2 tsp fennel seeds saunf
Instructions
- Dry roast the whole spices individually and set them aside to cool before grinding them into a coarse aromatic mix.
- Heat the oil in a heavy bottomed pan, add the ginger and garlic, and sauté till soft and aromatic, followed by the desiccated coconut.
- Remove the spices and grind using a coffee grinder or a small mixer, to form a smooth paste, adding just enough water to form a paste.
- Add some more oil to a heavy bottomed pan and add the bay leaf followed by the curry leaves and sauté for 30 seconds.
- Add the diced onions and sauté till transparent.
- Add the coconut and ginger and garlic paste and mix well.
- Add the diced tomatoes, sprinkling with salt, and sauté for 3 to 4 mins.
- Add the ground spice mix, mixing in well to blend.
- Add the chicken pieces and mix well, ensuring all the pieces are well coated with the roast spice mix.
- Add just enough water to cover the meat and spice mix.
- Cook for another 10 mins on medium heat, adding water if required.
- Garnish with freshly chopped cilantro and serve hot.
Notes
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