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Chicken chettinad
CuminPeppers

Chicken Chettinad | Chettinad chicken curry

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5
Course: Side Dish
Cuisine: chettinad, South Indian
Ingredients Method

Ingredients
  

For Roasting and Grinding:
  • 1 tsp oil
  • 1 tbsp coriander seeds
  • 5 dry red chilly
  • 2 tsp cumin
  • 1 peppercorns
  • 1 tsp fennel seeds
  • 2 inch cinnamon
  • 4 cloves
  • 1/3 portion star anise
  • 1 bay leaf
  • 4 cardamom
  • 1 spring curry leaves
  • 2 tsp poppy seeds
  • ¼ cup desiccated coconut dry coconut
For Making Curry:
  • 3 tbsp sesame oil
  • 1 bay leaf
  • 2 green chilly
  • few curry leaves
  • 1 onion thinly chopped
  • 1 tbsp ginger garlic paste
  • 500 gram chicken (1/2 kg)
  • ½ tsp turmeric powder
  • salt to taste
  • 1 tomato (chopped)
  • 1 tbsp chopped coriander leaves

Method
 

For Roasting and Grinding:
  1. 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
  2. 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.
  3. Let this mixture gets cool, then transfer this into a blender jar
  4. Blend it into a fine powder and keep aside
For Making Curry:
  1. Heat 3 tbsp of sesame oil, put 1 bay leaf, 2 green chilly, and few curry leaves
  2. Next chopped onion, saute it with a little salt, once it turns into glossy, add 1 tbsp of ginger garlic paste, saute well
  3. Then, add 500 grams chicken, saute well for 10 minutes
  4. Now add in chopped tomato, mix
  5. Add in ground paste, mix well, at this time, you can add the required salt
  6. 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)
  7. Turn off the flame, add 1 tbsp of chopped coriander leaves