Chicken Chettinad, One of the most famous cuisine in Tamilnadu is Chettinad cuisine, this cuisine is a favorite one of many people in south India. This chicken curry is made with all fresh spices along with a dash of coconut. This is an authentic recipe of Chettinad. The taste of this curry will be exactly matched with the curry that Chettinad people make. It is the ultimate accompaniment for rice and also for parotta or any rotis. I usually prefer thin curry than thick curry. You can adjust the water quantity based on your preference.
Normally Chicken Chettinad curry is the most spice rich curry. Adding dry coconut gives good flavor, In case of lack of dry coconut, we can roast the coconut into slight golden brown in low-medium flame. Making Chettinad masala powder in large quantity makes the process even easier. So we can skip the roasting and grinding part. Straight away we can start to make curry. And also, we can make lots of other dishes using Chettinad chicken masala powder. Like Chettinad potato fry, and other vegetable masalas.
Why Chettinad curries are famous and favorite one of most of us? Usually, Chettinad curries are made with unique home ground spice powders and follow all the traditional methods to prepare the curry. Fresh ground spices are key to the hit of this Chicken Chettinad curry. The blend of spices is the root cause of the taste of the dish. This curry is a good side for rice, idli, dosa, chapati, and parota too. and whenever we want to have spice rich food, simply this curry with rice is a good option. Let us get into the recipe of Chicken Chettinad
Video recipe:
Written recipe for Chicken Chettinad:
Ingredients
Method
- Firstly, heat 1 tsp of oil in a pan, add 2 tbsp of coriander seeds, 5 dry red chilly, 2 tsp cumin, 1 tsp peppercorns, 2 inch, cinnamon, 1 bay leaf, 1 tsp fennel seeds, 4 cloves, 1/3 part of star anise, 1 spring curry leaves, dry roast it till it turns nice aromatic
- secondly, add 2 tsp poppy seeds, 1/4 cup of desiccated coconut (dry coconut), then turn off the flame immediately, just mix these two ingredients with the heat of the pan.
- Let this mixture gets cool, then transfer this into a blender jar
- Blend it into a fine powder and keep aside
- Heat 3 tbsp of sesame oil, put 1 bay leaf, 2 green chilly, and few curry leaves
- Next chopped onion, saute it with a little salt, once it turns into glossy, add 1 tbsp of ginger garlic paste, saute well
- Then, add 500 grams chicken, saute well for 10 minutes
- Now add in chopped tomato, mix
- Add in ground paste, mix well, at this time, you can add the required salt
- Pour in 1 cup of water, cover it with lid cook it for 20 minutes in medium flame or until chicken gets cooked well, (keep stirring at regular intervals)
- Turn off the flame, add 1 tbsp of chopped coriander leaves
Stepwise-Picture Recipe for Chicken Chettinad:
Roasting and Grinding:
first batch
second batch:
Then cool it down
For making Chicken Chettinad curry:
The Chicken Chettinad curry is ready
This Chicken Chettinad curry is a good accompaniment, especially for idli. and also with hot rice, it is a wonderful dish
Note:
If you don’t have dry coconut, just roast it with 1 tsp of oil for 5 minutes on low flame
Marinating chicken: After washing of chicken, marinate it with salt and turmeric powder, for 20 minutes, and then again wash and drain off the chicken well
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