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Chettinad Chicken Curry
By : roochisCategory : Chicken, South indian, Curries and gravies
Servings : 5
Time Taken : 15-30 mins
Rating :
Method
- Heat 1/2 tsp oil in a pan and dry roast the ingredients listed for powder and keep aside.
- Grind all the ingredients listed for paste and keep aside.
- In a pressure cooker, add 2 tbsp oil, curry leaves and onions and fry.
- Once onion is translucent, add the ground paste and fry so that the raw smell goes away.
- Now add chicken and fry for 4 to 5 min.
- Add tomatoes, turmeric, salt and fry for 4 to 5 min. (Do not cover)
- Add coconut milk and cover with lid to pressure cook for 3 to 4 min/1 whistle.
- Once the pressure comes down, add the ground powder and cook for 2 to 3 min.
- Garnish with coriander leaves and serve hot.
Ingredients:
1 kg chicken, cut into medium-sized pieces
1 cup small onions, shallots (sambar onions preferred)
1 cup chopped tomatoes
1/2 tsp turmeric powder
10-12 curry leaves
1 cup thick coconut milk (approx 400ml)
Fresh coriander leaves for garnish
Salt to taste
2 tbsp oil
1 kg chicken, cut into medium-sized pieces
1 cup small onions, shallots (sambar onions preferred)
1 cup chopped tomatoes
1/2 tsp turmeric powder
10-12 curry leaves
1 cup thick coconut milk (approx 400ml)
Fresh coriander leaves for garnish
Salt to taste
2 tbsp oil
To make paste:
2 green chillies
8 -10 garlic flakes
1 inch ginger
1 tsp poppy seeds (soaked in warm water for 10 minutes)
Roast and make powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1 cinnamon
6-7 curry leaves
1/2 tsp oil
RECIPES BY ROOCHIS
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