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Mom's Chettinad Chicken Curry Recipe Video
|Chicken||1 Pound, cut into pieces|
|Onion||1 Large, sliced|
|Tomato||1 Medium, chopped|
|Freshly ground ginger||1 Tablespoon|
|Freshly ground garlic||1 Tablespoon|
|Coriander powder||2 Teaspoon (Homemade)|
|Salt||2 Teaspoon (to taste)|
|Cilantro||1 Tablespoon, chopped finely|
|Shallots||12 Small (for the masala paste)|
|Curry leaves||10 Medium (for the masala paste)|
|Cinnamon stick||1 Small (1 inch (for the masala paste))|
|Cloves||2 Small (for the masala paste)|
|Cumin seeds||1 Teaspoon (for the masala paste)|
|Whole peppercorns||2 Teaspoon (for the masala paste)|
Calories 401 Calories from Fat 189
% Daily Value*
Total Fat 21 g32.5%
Saturated Fat 4.7 g23.5%
Trans Fat 0 g
Cholesterol 76 mg
Sodium 1079.8 mg45%
Total Carbohydrates 27 g9.1%
Dietary Fiber 3.4 g13.7%
Sugars 4.2 g
Protein 27 g53.5%
Vitamin A 30.6% Vitamin C 29.6%
Calcium 9.9% Iron 21.7%
*Based on a 2000 Calorie diet
1.In a skillet, heat a tablespoon of oil.
2.Add the shallots and curry leaves.
3.Add the whole peppercorns, cumin, cloves and cinnamon stick.
4.Roast everything together.
5.Allow them to cool and blend into a fine paste using a little water. Keep aside the masala paste.
6.In the same pan, add a tablespoon of oil and sauté the onions until golden brown.
7.Drop the freshly ground ginger and garlic paste.
8.Add the chopped tomato.
9.Throw in the chicken pieces.
10.Add the turmeric and season with salt.
11.Cover and cook for a few minutes.
12.Spoon in the coriander powder and the masala paste.
13.Pour in a cup of water and stir to mix in everything.
14.Cover and let it simmer until the chicken is cooked and the gravy becomes thick.
15.Check for seasoning and remove from heat.
16. Garnish with cilantro.
17. This curry goes perfectly well with plain steamed rice but tastes equally good with chappati or naan