Chettinad Chicken curry

Chicken curry

Chicken curry is always great to enjoy with rice ,roti, chappati or Naan. The speciality of this chettinad cooking is they always use fresh blend of spices that makes the dishes more aromatic, delicious plus healthy. 

I used to prepare chicken curry in different style with masala powder and some time with only fresh spices without masala powder. 

But believe me friends! the taste of fresh ingredients are always rocks than instant masala powders. So here is my recipe for Chettinad chicken curry with fresh ingredients . No masala powders. So Healthy + yummy too!!!!!!!

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To Roast and grind :Chettinad chicken masala

Coriander seeds[malli] -  1 tbsp
cumin seeds [ shiragam ] - 1 tbsp
Fennel seeds [soombu] - 1/2 tsp
Pepper corns [ milagu]- 1/2 tsp
coconut [ thengai] - 1/4 cup
Poppy seeds[kasa kasa] - 1/4 tsp
Cinnamon stick [pattai]- 1 inch size
Cloves [ kirambu] - 3
Red chilli[varamilagai] -  2 
Curry leaf [karuvepillai] - 2 sprigs

Onion Tomato Paste

Onion  - 2 cut into cubes
Tomato - 2 cut into cubes
Salt to taste
Oil - 1 tbsp

Ingredients:

Chicken  -  400 grams
Ginger [ inchi ]  paste  - 1 tbsp
Garlic [ poondu] paste - 1 tbsp

[Take 5 garlic pods and 2 inch size ginger and grind it to smooth paste]

Cinnamon stick [ pattai] - 1  [2inch size ]
Cloves [ kirambu] - 3 
Star anize [ star mukku]- 1
Bay leaf [ biringi elai]- 2
Cardamom [ elakkai ]- 1
Black stone flower [ kalpasu]- 3-4 
Fennel seeds[ soombu ] - 1/2 tsp
Turmeric powder [ manjal thol]- 1 tsp
chettinad masala paste - prepared
Onion tomato paste - prepared
Salt to taste
Oil - 3 tbsp
Curry leaves - 2 sprig
Coriander leaves[ kothamalli elaigal] for garnishing


  Method


First dry roast all ingredients under To roast and grind  in very low flame till raw flavour goes away. Allow it to cool down and grind to nice paste. Place pan over your stove, add 1 tbsp oil and fry onion and tomatoes by adding salt to taste and  cook till they are soft by covering with lid.It might take around 10 minutes.

Allow it to cool down, grind it to smooth paste. Wash chicken with hot water and salt and marinate with turmeric for 10 minutes or more .

In a frying pan, add 3 tbsp oil, once it is hot add cinnamon stick, cloves, star maze, bay leaves and cardamom. Once you got nice aroma, reduce flame to low, add fennel seeds and black stone flower. Allow it to splutter.Take care not to burn any ingredients.

Chettinad chicken curry

Add  ginger and garlic paste. Fry till raw flavour goes away.  Add chicken. Mix all ingredients well and cover it with lid, cook for 2 minutes till the chicken oozes out water. Add masala paste [ cocnout and other spices]along with salt .

Mix it well and cook for another 5 minutes so that the flavour of all spices will incorporate well with chicken.

After 5 minutes, add onion and tomato paste along with water [ I added 3/4 cup ]  give it a mix,check for salt and cook it till the chicken is completely done.


 Aleast for 20 minutes. Then reduce the flame to very low and allow it to cook for 10 more minutes. Slow cooking makes your curry even more tasty. 

Try it once and you will love the taste. Since this curry is prepared with fresh spice masalas, the taste would be very great then the store bought masala powders. 

But make sure you are roasting the spices well till raw flavour goes other wise you may get the raw flavour in your curry. 

Don't panic, if you roast them for 2 minutes thats enough.  I am sure once you try it you will never opt for store bought masala powders. 


Finally garnish it with coriander leaves , curry leaves and serve with rice or roti, chapati, naan ,parata . It taste great with dosa, idli also..

Thanks for visitng.

Deepa suresh
Deeps Kitchen. All rights reserved

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Happy cooking,
Deepa suresh

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