Chettinad Style Chicken Curry Recipe

  • Dinner
  • Servings
  • 5Spicy
  • 40 MinsCook Time
  • Cuisine : South Indian
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It is a traditional food in Madurai..


Ingredients

Main Ingredients :

1 kg chicken, washed and cut into medium sized pieces
1 cup small onions, shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric pwd
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh coriander leaves for garnish
salt to taste
1 tbsp oil

For Paste :

2 green chillis
8 garlic flakes
25gms ginger
1 tsp poppy seeds (soak in warm water for 10 mins)
 

Roast and make a powder :
 

1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1? cinnamon
6-7 curry leaves
1/2 tsp oil

 

Cookwares

Tawa

Mixie

Bowl

Knife

Spatula

Measuring Spoon

Step By Step Method

    • Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mins. Remove from fire, cool and grind to a powder.
       
    •  Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
       
    •  Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
       
    •  Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mins and do stir the chicken once in a while.
       
    •  Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mins, uncovered.
       
    •  Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mins or until one whistle. Open lid and combine well.
       
    •  Finally add the ground masala pwd and cook for 3 mins. Turn off heat.