Chettinad Chicken Curry

Most of the dishes in the region are eaten with rice and rice-based accompaniments such as dosais, appams, idiyappam, adais, and idlis.

Ingredients

• 1 kg chicken thighs boneless cut into medium sized pieces
• 4 tablespoon ghee or oil
• 2 bay leaf
• 2 sprigs curry leaves
• 45 g ginger
• 30 g garlic
• 60 g grated coconut fresh or dry
• 2 large onions diced
• 4 medium tomatoes diced
• 2 tsp
• 250 g water for cooking
• Cilantro to garnish

Whole Spices

• 8 dried red chili – whole Kashmiri or another variety
• 2 tsp black peppercorns
• 2 tsp cumin seeds jeera
• 4 tsp coriander seeds
• 10 green cardamom pods elaichi
• 2 sticks cinnamon dalchini
• 8 cloves laung
• 2 tbsp poppy seeds khus khus
• 2 tsp fennel seeds saunf

Instructions

• Dry roast the whole spices individually and set them aside to cool before grinding them into a coarse aromatic mix.
• Heat the oil in a heavy bottomed pan, add the ginger and garlic, and sauté till soft and aromatic, followed by the desiccated coconut.
• Remove the spices and grind using a coffee grinder or a small mixer, to form a smooth paste, adding just enough water to form a paste.
• Add some more oil to a heavy bottomed pan and add the bay leaf followed by the curry leaves and sauté for 30 seconds.
• Add the diced onions and sauté till transparent.
• Add the coconut and ginger and garlic paste and mix well.
• Add the diced tomatoes, sprinkling with salt, and sauté for 3 to 4 mins.
• Add the ground spice mix, mixing in well to blend.
• Add the chicken pieces and mix well, ensuring all the pieces are well coated with the roast spice mix.
• Add just enough water to cover the meat and spice mix.
• Cook for another 10 mins on medium heat, adding water if required.
• Garnish with freshly chopped cilantro and serve hot.

Notes

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