In Tamil Nadu, Chettinad is famous for spicy dishes, especially in chicken recipes. Chettinad Chicken Curry is a spicy, flavorful and delicious curry made with roasted and ground coconut masala. So I wanna share my recipe and tips on how to cook restaurant-style Chettinad Chicken Curry at the comfort of your own home with video!
Chettinad Chicken Curry
While Chettinad chicken curry goes perfectly with dosa and appams, it tastes equally good with parathas and even with plain rice. Nowadays, Chettinad cuisine has gained popularity in non- Tamil speaking areas as well. So try it out and share your comments!
Furthermore, I would like to share some of my suggestions for tasty chettinad chicken curry. Firstly, In this recipe, ground masala paste is very important. Because this paste gives more flavor and texture to this curry. Then, if you don’t have coriander seeds, then add 1 tsp of coriander powder while adding all masala powders. If you like less spicy, use dried Kashmiri red chilies and remove seeds from them. Then you will get the same color and flavor without the heat of chilies in the gravy. Finally, You can also add 2 tsp of poppy seeds along with coconut to grind, you will get a thick gravy.
Chettinad Chicken Curry 2017-01-15 11:14:28
Serves 4 In Tamil Nadu, Chettinad is famous for spicy dishes especially in chicken recipes. So I wanna share my recipe and tips on how to cook restaurant-style Chettinad Chicken Curry in the comfort of your own home! It goes very well with white rice, rotis and parotas! Print Prep Time 00:10 Cook Time 00:30 Total Time 00:40
Prep Time 00:10 Cook Time 00:30 Total Time 00:40 Ingredients
- 1/2 kg boneless chicken thigh pieces
- 1 medium sized onion finely chopped
- 1tbsp ginger and garlic paste
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1 tsp salt or as needed To temper
- 3 tbsp sesame oil
- 1/2 tsp fennel seeds
- 3 to 4 cloves
- 1 inch cinnamon stick
- 1 bay leaf
- few curry leaves To roast and grind
- 1 tsp oil
- 1 tsp black pepper corns
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 3 to 4 red chillies
- 8 to 10 shallots or 1/2 medium sized onion
- 150 gram chopped tomatoes
- 1/2 cup grated coconut
- 1 tbsp of chopped coriander leaves for garnishing For Grinding
- Heat a pan with 1 tsp of oil, add 1 tsp of peppercorns and fry until they splutter.
- Then add cumin seeds and coriander seeds, fry until they become golden brown.
- Then add red chilies and fry for few seconds. Put shallots, fry until transparent.
- Now add tomatoes, fry until mushy and finally add grated coconut and saute until browned.
- Switch off the heat, cool down and grind until a smooth paste. For Cooking
- Meanwhile, heat a pan with 3 tbsp of sesame oil, add fennel seeds, cloves, cinnamon stick, bay leaf and fry until spluttering.
- Then add chopped onions and curry leaves, fry until they become golden brown.
- Place ginger and garlic paste and saute until it's raw smell has gone.
- At this stage add all the powders, give a good stir.
- Then add chicken pieces and salt, saute for 3 mins or until softened.
- Add the coconut paste and saute for one minute.
- Pour 1 &1/2 cups of water, mix well, cover and cook it for about 10 to 15 mins in a medium heat (stir in between) or until the gravy becomes thick.
- Finally, garnish it with chopped coriander leaves. By Santhi Therese The Indian Claypot https://theindianclaypot.com/