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Chettinad Chicken Curry

By Tuesday, November 24, 2015 , ,


Ingredients:

For marination:

  1. Chicken  - 1 kg, cut into medium size pieces
  2. Lemon juice - 1 tbsp
  3. Red chilli powder - 1/2 tsp
  4. Turmeric powder - 1/4 tsp
  5. Pepper powder - 1/2 tsp
  6. Salt - as needed
For roasting and grinding:

  1. Grated coconut - 3/4 cup
  2. Corinader seeds - 1 tsp
  3. Dry red chilli - 2 nos
  4. Cardamom - 4 nos
  5. Cloves - 5 nos
  6. Cinnamon  - 1 inch stick
  7. Star anise - 1
  8. Fennel seeds - 1 tsp
  9. Cumin seeds - 1 tsp
  10. Whole black pepper - 1/2 tsp
For gravy:

  1. Onion - 3 nos, chopped
  2. Tomato - 2 nos, chopped
  3. Curry leaves - 2 springs
  4. Ginger garlic paste - 1 tbsp
  5. Red chilli powder - 1/2 tsp
  6. Coriander powder - 1/2 tsp
  7. Oil - as needed
  8. Salt - to taste
  9. Coriander leaves - 1 tbsp


Preparation:

  • Marinate the chicken pieces with all the ingredients listed under marination.Set it aside for 1 hour.
  • Heat a pan and dry roast all the ingredients  listed under 'for roasting and grinding' till golden brown.Let it cool and grind to a fine powder.
  • In a heavy bottomed pan, heat oil and add ginger garlic paste along with chopped onion,curry leaves and enough salt.Saute  till it becomes golden brown.
  • Add red chilli powder, coriander powder and fry for few seconds.
  • Add in chopped tomatoes and cook till it becomes soft.
  • Next, add the ground coconut mixture and mix everything well.
  • To this, add the marinated chicken pieces along with enough water .Cover and  cook until the chicken is done.
  • Taste check for salt and add more if needed.
  • Switch off the flame and garnish with coriander leaves. Serve with rice, chapatis etc.



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