CHETTINAD CHICKEN CURRY

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CHETTINAD CHICKEN CURRY

Chettinad cuisine is the cuisine of a community called Nattukotai Chettiars from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is the most renowned fare in the Tamil Nadu repertoire. Chettiar or Chetti is a title used by many mercantile, agriculture and land owning castes in South India, especially in the states of Tamil Nadu and Kerala, India.  Chettinad cuisine uses a variety of spices and the dishes are made with freshly grounded  masalas.

Ingredients
1. Chicken - 1kg
2. Onion / Shallots -  1 cup (chopped)
3. Tomatoes - 1 cup
4. Turmeric powder - 1/2 tsp
5. Curry leaves - 2 sprigs
6. Coconut milk - 1 cup
7. Coriander leaves for garnishing
8. Salt to taste
9. Oil - 1tbsp

Spice Paste
1. Green Chillies - 2
2. Garlic - 5 pods
3. Ginger - 1"
4. Poppy seeds - 1 tsp (optional) soak in warm water for 10 mins)

Roast and grind to a powder
1. Pepper corns - 1/2 tsp
2. Cumin seeds - 1/2 tsp
3. Fennel seeds - 3/4 tsp
4. Coriander seeds - 1 1/2 tbsp.
5. Dry chillies - 3
6. Cardamoms - 2
7. Cinnamon - 1"
8. Curry leaves - 2 sprigs
9. Oil - 1/2 tsp

Preparations
Roasting and grinding spices
1. Heat oil in a pan and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, dry chillies, cardamoms, cinnamon and curry leaves on medium heat. Stir for 2 mins. Remove from heat, cool the roasted ingredients and grind them into a smooth powder.

Making a Spice paste
1. You can either pound all the ingredients for the Spice paste or grind them into a smooth paste and keep aside.

1. Heat oil in a wok, add the chopped onion/shallots and curry leaves. Saute till the onion turns translucent.
2. Add the spice paste and stir for a minute. Now add the chickens and cook on high heat for 3 minutes. Keep stirring to avoid burning.
3. Turn the heat to medium low. Add salt, turmeric powder and chopped tomatoes. Mix well with the chicken and let it cook for 4 to 5 minutes. Do not cover with lid.
4. Add coconut milk and cook with the lid on for 15 minutes. Or you can transfer the chicken into a pressure cooker and cook it for 4 minutes or until one whistle. Once cooked open the lid and stir well.
5.Lastly, add the roasted grinded powder and cook for 15-20 minutes on medium heat. Open the lid and let the gravy simmer for another 2 minutes.
6. Turn the heat off and garnish with fresh coriander leaves. Serve with hot chappati, naan or dosas.

Tips
You can use the same ingredients for mutton curry.

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