Chettinad Chicken Curry Recipe / Chicken Chettinad Gravy / Chettinad Chicken Kuzhambu / Chettinad Style Chicken Curry / Easy Chicken Chettinad / How to Make Cettinad Chicken Curry.
Being a Keralite, I get inclined towards pungent, spicy Chettinad dishes in a menu card especially for Non Vegetarian items. I am sure most Non Veg lovers in India would agree with me on this.
Spicy Aromatic Delicacies from Chettinad, the land on Chettiars which is in the southern part of Tamil Nadu, is very tempting. Though Chettinad may be famous for other things like architecture, temple, etc, I guess Chettinad is most famous for its cuisine. Lots of spices and coconut go in to the making of a Chettinad dish.
Today here I am presenting Chettinad Chicken Curry, a tempting and drool worthy dish, a feast for any chicken lover.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients for Chettinad Chicken Curry:
Chicken – 1 kg
Coconut Oil – as required
Onion – savala- 2 medium sized
Curry leaves – 2 sprigs
Tomato – 3 medium sized
Salt – as needed
Coconut – 1 ½ cup
Red Chillies – 3
Cinnamon / Karugapatta – 1″ piece.
Cloves / Grambu– 5
Cardamom / Elakka– 5
Fennel Seeds / Perunjeerakam – 2 tsp.
Cumin Seeds / Jeera – 2 tsp.
Bay Leaves / Karuva Ila– 2 small
Poppy Seeds / Khashakhasha – 1 tbsp.
Garlic Pods – 7
Ginger – 1″ piece
Lemon Juice – ½ of a lemon
Red Chilly Powder – 1 ½ tbsp.
Coriander Powder – 2 tbsp.
Turmeric Powder – 1 tsp.
Coriander leaves –handful
How to Make Chettinad Chicken Gravy:
Cut the whole chicken in to medium sized pieces. Wash it thoroughly and then drain excess water in a colander and keep it aside.
Dry roast coconut, red chillies, cinnamon, cardamom, fennel seeds, cumin seeds, bay leaves and poppy seeds. Grind all ingredients Coconut, Red Chillies, Cinnamon, Cloves, Cardamom, Cumin Seeds, Fennel Seeds, Bay Leaves and Poppy Seeds till they get a nice aroma. Grind this into puree until it becomes extremely smooth paste without adding water and keep it aside.
Heat oil in a pan. Add Onion, Curry leaves, ginger, garlic one by one until onion turns light golden brown colour and gives a nice aroma.
Now add tomatoes and salt. Sauté (mix) it well for ten minutes in medium heat till all the moisture from tomatoes are evaporated and tomatoes are soft and cooked well. Now add red chilly powder, coriander powder and turmeric powder. Cook for 5 minutes. Add the ground coconut paste (ground mixture) and mix it well. Sauté until oil starts oozing out of all spices, onions, tomatoes, masalas and ground mixture. Add chicken pieces and mix it and cover and cook for 10-15 minutes till the chicken oozes out all of its juices and cook in to right consistency. Add lemon juice and mix it well. Cover and cook for another 5 minutes or until the chicken is done.
Your spicy, aromatic, yummy chettinad chicken dish is ready. Garnish with coriander leaves. Serve hot with rice / chappathi / roti.
My recipe notes on Chettinad Chicken Curry:
1. If you want you can use marinated chicken (mix chicken pieces with some salt, turmeric powder, lemon juice, and chilly powder) and keep it aside minimum for 20 minutes.
2. You can add the whole spices while tempering instead of roasting and grinding.
3. You can use cashew nuts instead of poppy seeds, say 8 numbers.
4. Sauté chicken well to get rid of the raw smell and until it releases some water.
5. Adjust the spices as per your taste.
6. Make thick gravy.
7. Indian cooking is all about adding the right ingredients at the right time and cooking in to right consistency.
8. This curry will taste even better the next day.
9. I have used Kashmiri Chilly Powder. So the dish looks reddish.
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ചെട്ടിനാട് ചിക്കൻ കറി.
Chettinad Chicken Curry.
A rich chicken curry from aromatic and spiciest cusines of India, Chettinad Cusine, the land of chettinadu and the chettiyars, which goes well with chappathi and rice.