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Chicken Chettinad

Ingredients

Chicken – 1 kg cut into pieces

Onions – 2 chopped

Ginger garlic paste – 2 tbsp

Tomatoes – 2 chopped

Curry leaves – 1 sprig

Turmeric powder – 1 tsp

Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Coriander leaves – 1 tbsp chopped

For the Paste

Grated coconut – 1 cup

Dry red chillies – 6

Peppercorns – 1/2 tsp

Poppy seeds/ Khus khus- 2 tsp

Coriander seeds – 1 tsp

Cumin seeds – 1 tsp

Fennel seeds/ Perumjeerakam – 1 tsp

Cinnamon – 4 ” piece

Cloves – 4

Cardamom – 1

Method

Heat a little oil in a pan and roast the grated coconut till light brown.  Add rest of the ingredients and roast till aroma comes out.  Allow it to cool and grind to a paste.  Heat oil in a pan and fry onions till golden brown.  Add ginger garlic paste and fry for a minute.  Add turmeric powder, tomatoes, curry leaves and salt.  Fry till oil separates.  Now add the ground masala, water and the chicken pieces.  Mix well, cover and cook till done. Stir in between.  When the gravy is thick, switch off the flame.  Garnish with chopped coriander leaves.  Serve delicious ‘Chicken Chettinad’ with rice, roti, idli, dosa or bread.  Enjoy with your friends and family!

Related Recipes:

  1. Chicken 65
  2. Nadan Chicken Roast
  3. Kozhi Varutha Curry/ Fried Chicken Curry
  4. Chicken Roast
  5. Kerala Chicken Fry
Tags: Chettinad chicken curryChettinad non veg recipesChicken Chettinadchicken recipessouth indian chicken recipes
Lissie: A daughter, wife, mother, sister, and a mother-in-law. A post graduate, housewife, business woman and a missionary.
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