Chicken Curry Chettinad Style Recipe
Ingredients
| Boneless chicken | 1 Kilogram | |
| Salt | 1 Teaspoon | |
| Oil | 1 Tablespoon | |
| 2x2" sticks cinnamon | ||
| Cloves | 4 | |
| Green cardamoms | 5 | |
| Aniseed | 3/4 Teaspoon | |
| Onions | 4 Medium, minced | |
| 1 tbsp ginger-garlic paste | ||
| Tomatoes | 3 Medium, chopped | |
| Curry leaves | 6 | |
| Turmeric powder | 1/2 Teaspoon | |
| Red chilli powder | 1/2 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Cinnamon powder | 1/2 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Black pepper powder | 1/2 Teaspoon | |
| 1 tbsp chopped coriander leaves | ||
Directions
Remove and discard skin from chicken.
Wash and cut into 2" cubes.
Rub salt into chicken and set aside.
Heat oil in a non-stick kadhai or wok over moderate heat.
Add whole spices and fry till spices are fragrant and start crackling.
Add onions and fry till honey-coloured.
Stir in ginger-garlic paste, tomatoes and curry leaves and cook for 3 minutes.
Lower heat and sprinkle in turmeric, chilli powder, coriander powder and cinnamon powder and cook for 2 minutes, sprinkling in a little water if necessary.
Add chicken and water.
Cover pan and cook over moderate heat till chicken is tender.
Remove from heat and mix in pepper.
Garnish with coriander leaves and serve hot with boiled rice or roti.
Wash and cut into 2" cubes.
Rub salt into chicken and set aside.
Heat oil in a non-stick kadhai or wok over moderate heat.
Add whole spices and fry till spices are fragrant and start crackling.
Add onions and fry till honey-coloured.
Stir in ginger-garlic paste, tomatoes and curry leaves and cook for 3 minutes.
Lower heat and sprinkle in turmeric, chilli powder, coriander powder and cinnamon powder and cook for 2 minutes, sprinkling in a little water if necessary.
Add chicken and water.
Cover pan and cook over moderate heat till chicken is tender.
Remove from heat and mix in pepper.
Garnish with coriander leaves and serve hot with boiled rice or roti.
Chef
