Chettinad Chicken curry is hot, aromatic and pungent with
fresh ground masala. I start drooling from the start when I know this is the
dish cooking for lunch/dinner, can’t wait to eat. Let me take a tour to
familiarize its origin and brief introduction to this awesome cuisine.
Chettinad is a place in South Indian belongs to state of Tamilnadu. They use
variety of spices for vegetarian and non-vegetarian food that make it so
aromatic and flavorful. Most of their dishes are accompanied with rice or rice
based idlis, appams,dosas. First time I tasted this dish I wondered how
beautiful it is and it didn’t take me much time to fall in love with
presentation. It was garnished with curry leaves which I never found
comfortable for non-vegetarian food till then but it’s all different now. I
agree my perception was wrong. Fennel seeds and curry leaves gives this dish a
unique taste. Here I go with recipe,
Ingredients:
- 750 gram Chicken, Cut into cubes (about 1 ½ inch size each)
- 6-7 small onions
- 1 medium size tomato, finely chopped
- Water
For dry roast
- 2 tsp Coriander seeds
- ¼ cup shredded coconut (50 gm)
- 1 inch ginger
- 6 cloves garlic
- 6 dried red chilies
- 2 inch cinnamon stick
- 4 cloves
- 1 star anise
- 1 tsp fennel seeds
- 2 twigs curry leaves
For marinating
- 1 tsp chili powder
- ½ tsp turmeric powder
- ½ tsp Salt
- 1 tsp Ginger garlic paste (1:1)
Directions:
Step 1: Dry roast
all ingredients mentioned under the head ‘dry roast’ with 2 small onions for a
minute or until you smell the aroma and turn off and allow it to cool.
Step 2: In a large
mixing bowl mix chicken with all ingredients of marinade and keep aside for 30
minutes.
Step 3: Take rest of
the onions, chop them and keep aside. In a mixer or blender grind the roasted
ingredients with water to fine paste. Don’t make it runny let it be thick.
Step 4: Heat oil in a thick bottom pan, add chopped onions sauté
for a minute and add chopped tomato. Saute till it softens. Add ground paste to
this and sauté for a minute. Add marinated chicken with marinade and sauté for
two to three minutes.
Step 5: Add 2 to 3 cups water and add required salt,
remember salt is once already used in marinade. Give a quick stir and cover the
lid. Cook for 6 minutes or until chicken is done in medium flame stir
occasionally to ensure it doesn’t get burnt. Open the lid and add curry leaves
and cook to get desired consistency of gravy.
Note:
- Serve hot with rice/Appam/roti
- As I always say spices can be adjusted based on your spice level. Here it is suggested to cut down on chili powder than the chillies.
- Authentic version of this uses ghee (clarified butter) instead of oil and the whole small onions are used without being cut. They sprinkle few more fennel seeds at the end.
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