Another Chicken Dish… Chicken curry in Chettinadu style..
Deeply flavorful chicken dish , cooked in coconut milk with a blend of the flavors of quite a few spices.
Its not the usual ‘easy’ recipe . There’s no marination or frying or anything involved in my version of recipe but preparing the ingredients consume more time than the actual cooking. But worth the effort….
Serve hot with Chapathi or rice. I love it with both :)
Deeply flavorful chicken dish , cooked in coconut milk with a blend of the flavors of quite a few spices.
Its not the usual ‘easy’ recipe . There’s no marination or frying or anything involved in my version of recipe but preparing the ingredients consume more time than the actual cooking. But worth the effort….
Serve hot with Chapathi or rice. I love it with both :)
Ingredients:
Chicken – 700gm
Shallots/ small onion - 1 cup
Tomato -3 medium size
Turmeric powder - 1/4 teaspoon
Coconut Milk - 1 cup
Green Chillies - 2 nos
Garlic – 8 flakes
Ginger - 1 inch piece
Salt
Coriander leaves
Curry leaves
Masala ingredients:
Coriander seeds - 1 tablespoons
Dry red chillies - 6 nos
Black Pepper - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Cardamoms - 2
Cinnamon - 1 small piece
Curry leaves
Masala ingredients:
Coriander seeds - 1 tablespoons
Dry red chillies - 6 nos
Black Pepper - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Cardamoms - 2
Cinnamon - 1 small piece
Curry leaves
Method
Heat 1 teaspoon of oil in a pan and roast the masala ingredients- (black pepper, cumin seeds, fennel seeds, coriander seeds, red chillies, cardamom, cinnamon and curry leaves) for 2-3 min on medium heat with constant stirring. Remove from fire, cool and grind.
Make a paste of ginger, garlic , green chilli and soaked poppy seeds keep aside.
Heat oil in a pan, add small onions and curry leaves, sauté till the onions becomes transparent,
Add the ginger garlic chilli paste mixture and cook in medium heat for a min, gives you a good aroma, add chicken, with constant stirring cook for 3-4 minutes on a high flame. Add turmeric powder, tomatoes and salt , mix well cook this for some more time. Transfer this to a pressure cooker and add coconut milk. Cooking time varies depending upon the quality of the chicken used. For me the chicken was done in two whistles. ( around 5 min)
Open the pressure cooker, add the grounded masala and combine well. Cook for another 3-4 min. the gravy gets thicken , add more curry leaves. Remove from stove.
Transfer to a serving dish. Garnish with coriander leaves.
Serve Hot.
Make a paste of ginger, garlic , green chilli and soaked poppy seeds keep aside.
Heat oil in a pan, add small onions and curry leaves, sauté till the onions becomes transparent,
Add the ginger garlic chilli paste mixture and cook in medium heat for a min, gives you a good aroma, add chicken, with constant stirring cook for 3-4 minutes on a high flame. Add turmeric powder, tomatoes and salt , mix well cook this for some more time. Transfer this to a pressure cooker and add coconut milk. Cooking time varies depending upon the quality of the chicken used. For me the chicken was done in two whistles. ( around 5 min)
Open the pressure cooker, add the grounded masala and combine well. Cook for another 3-4 min. the gravy gets thicken , add more curry leaves. Remove from stove.
Transfer to a serving dish. Garnish with coriander leaves.
Serve Hot.
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