Tuesday, February 26, 2013

Chettinad Chicken Curry , Madras chicken curry, Tamilnadu chicken curry, Chettinadu chicken curry

Approximate time : 1 hour

Serves : 4


1 kg chicken  cut into medium sized pieces

1 cup small onions, shallots (sambar onions)

1 cup chopped tomatoes

1/2 tsp turmeric powder

10-12 curry leaves

1 cup coconut milk (extract from 1/2 coconut)

fresh coriander leaves for garnish

salt to taste

1 tbsp oil

Make a paste:

4 green chillis

10 garlic flakes

1″ ginger

1 tsp poppy seeds (soak in warm water for 10 minutes)

Roast and make a powder:

1 tsp pepper corns

1/2 tsp cumin seeds

3/4 tsp fennel seeds

1 1/2 tbsps coriander seeds

7-9 dry red chillies

2 cardamoms

1″ cinnamon

6-7 curry leaves

1/2 tsp oil

Method of preparation

Sprinkle 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 minutes. 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 approximately 4 minutes and do stir the chicken once in a while.

 Reduce to medium heat, add salt, turmeric powder and tomatoes and combine well. Let the chicken cook in this for 6-7 minutes, uncovered.

 Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 minutes or until one whistle. Open lid and combine well.

 Finally add the ground masala powder and cook for 5 minutes. Turn off heat and garnish with fresh coriander leaves.

Serve hot with white steamed rice, biryani, Porato,chapatis or dosas.

1 comment:

  1. Keep an eye on it when you take the lid off or it will certainly thicken too much. Was ok, but can't say I'll be making Coriander chicken curry.


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