Chettinad Chicken Curry
Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine uses a variety of spices and the dishes are hot and pungent with fresh ground masalas. They also use a variety of sun dried meats and salted vegetables.
Ingredinets
- Chicken - 1/2 kg
- Lime juice - 2 tsp
- Salt - as required
- Turmeric powder - 1/2 tsp
- Bay leaf - 2
- Cinnamon stick - 1
- Cardamom pod - 1
- Kalpasi/black stone flower - 3
- Onion - 3
- Tomato - 2
- Green chilly - 1
- Salt - as required
- Chilly powder - 1/2 tsp
- Curry leaves and coriander leaves - few
- Ginger and garlic paste - 1/2 tbsp
- Dry chillies - 4
- Coriander seeds - 21/2 tbs
- Cumin seeds - 1 tsp
- Fennel seeds - 11/2 tsp
- Peppercorns - 1 tsp
- Coconut - 1/4 cup
- Cinamon stick, cardomom pod - 2
- Poppy seeds - 2 tsp
- Gram dal - 2 tsp
- Marinate chicken by adding turmeric, chilli powder and lime juice.
- Dry roast all the ingredients under chettinad masala, cool them and grind.
- Heat oil in a pan, add all the spices.
- Saute onions, add ginger garlic paste, curry leaves and cook for few mins.
- Add marinated chicken,salt, turmeric, chilli powder, green chillies and chopped tomatoes.
- Leave them to cook and add grounded powder as needed.
- Add water, leave it to boil.
- Garnish with coriander leaves and serve.
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