Chettinad Chicken

Today I am presenting quite a different Chicken curry which hails from the state of Tamil Nadu. The name ‘Chettinad’ is associated with the place of its origin, Chettinad. Alike any other preparation from south India, it also has the signatory flavour of curry leaves and coconut. Due to the substantial use of black peppercorns, the dish features in the hot and spicier end compared to the usual chicken curries. This far-from-mild, dry chicken curry can be a good accompaniment with rice, roti or paratha.

Chettinad Chicken

Chettinad Chicken

Ingredients to serve 5-6 :

  1. Chicken (with bone, medium size pieces) – 900 gm./1 kg.
  2. Finely chopped onion – 4-5 (medium size)
  3. Finely chopped tomato – 2 (large)
  4. Slit green chilli – 2-3
  5. Ginger paste – 1 tbspoon
  6. Garlic paste – 1 tbspoon
  7. Fresh curry leaves – 10-15
  8. Turmeric powder – ¼ teaspoon
  9. Black peper (crushed/powdered) – 1 teaspoon
  10. Salt to taste
  11. Cooking oil – 5-6 tbspoon

Spices to roast & grind :

  1. Coriander seeds – 1 tbspoon
  2. Cumin seeds – 1 teaspoon
  3. Fennel seeds – 1 teaspoon
  4. Cinnamon – ¼ inch piece
  5. Green cardamom – 2
  6. Clove – 3
  7. Bay leaf – 1
  8. Mace – 1-2 strand
  9. Dry red chilli – 2-3
  10. Grated coconut – 1 tbspoon
  11. Fresh curry leaves – 10

Procedure :

Clean and wash the chicken and keep aside.

Dry roast the ingredients on a hot tawa, given under the list ‘spices to roast & grind’, and then grind them to a fine powder. Keep the spice powder aside.

Now heat oil in a large kadai over medium flame.

Add chopped onion and fry till it becomes translucent. Add little salt while frying the onion.

Then add ginger garlic paste and fry till the mixture becomes golden brown.

Add tomato and green chilli, cook till tomato turns mushy and oil comes out from the mixture.

Then add chicken and roasted dry spice powder. Cook till chicken changes its colour.

Then add salt and mix it well.

Cover the kadai with a lid and let the chicken cook over low flame for 10-12 minutes.

Remove the lid, add black pepper powder and curry leaves. Give them a good stir and cook for 2 more minutes.

Put the flame off and give it a standing time for few minutes.

Serve with rice or roti.

Chettinad chicken curry is ready to serve

Chettinad chicken curry is ready to serve

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s