7 August 2016

Chetinad Chicken Curry

This is my version of the authentic traditional chetinad chicken, with the spices in the masala same as those in the traditional one.

Chetinad Chicken Curry

No. of Servings : 5


Chicken - 1 kg

Onion - 3 medium

Tomato - 3 medium

Ginger Garlic paste - 2 tsp

Red chilli powder - 3 tsp

Coriander powder - 2 tsp

Turmeric powder - 1 tsp

Fennel Seeds - 1 tsp

Cumin Seeds - 1 tsp

Pepper corns - 1 tsp

Curd - 1 cup

Coconut grated - 5 tbsp

Curry leaves - 2 hands full

Oil - 3 tbsp

Salt to taste

For Tempering

Cloves - 2

Cinnamon - 1" piece

Marati mooku - 1

Star anisee - 1

Bay leaves - 1

Cardamom - 2

Preparation Method

1. Marinate chicken pieces with ginger garlic paste, red chilli powder, coriander powder, turmeric powder and curd for half hour.

2. In a kadai, heat oil and add cumin seeds, pepper and fennel seeds, when the seeds begin to crackle add curry leaves and sauté.

3. Then add chopped onions and sauté, then add tomatoes and cook till done.

4. Then add grated coconut and fry well till nice and brown.

5. Cool and grind to a thick paste.

6. In a kadai, heat oil and add the tempering items, when they begin to crackle add the marinated chicken and sauté well.

7. Then add the ground paste and add enough water and cook till the chicken is done. You can also pressure cook the chicken in a pressure pan.

8. Garnish with coriander leaves.