Chicken Tamarind / Khatta Murgh Chettinadu Style

Serves : 4

Approximate time  : 1 Hours

Ingredients:

chicken – 1 kg

tamarind – One  goosberry size

 oil – 4 tsp

mustard seeds – 1/2 tsp

large onions, chopped – 3

medium tomatoes, chopped – 3

ginger paste – 1 tsp

turmeric – 1/4 tsp

salt – to taste

curry leaves – 1 sprig 

Roast and  Grind to a powder:

whoel dry chillies –  9

coriander seeds – 2 tbsp

fenugreek seeds – 1/2 tsp

cumin seeds – 1/2 tsp

curry leaves – 5-6

Method of Preparation

Cut the chicken in small pieces. Soak the tamarind in 1/2 cup of hot water for 1 hour. Strain the pulp.

Heat the oil in a kadai or woki. Season with the mustard seeds and add the onions.

When the onions start to pick up brown spots, add the tomatoes and ginger paste. Stir fry till the tomatoes soften.

Now, add the chicken and turmeric. Cook for 5 minutes over a medium heat.

Put 3 cups of hot water, the ground masala and salt. Stir well; cook, covered till done.

Add the strained tamarind pulp. Cook over a  medium heat till the oil floats on top.

Garnish with the curry leaves and serve with paratha or rice.

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

Approximate time : 1 hour

Serves : 4

ingredients:

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.