Mom's Chettinad Chicken Curry Recipe Video

This Chettinad pepper chicken recipe is a contribution by my mother-in-law and is said to run in her mom's family for generations. Freshly ground spices gives this recipe an irresistible aroma that is sure to win your hearts so have a look at the video to learn the recipe.

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Chicken1 Pound, cut into pieces
 Onion1 Large, sliced
 Tomato1 Medium, chopped
 Freshly ground ginger1 Tablespoon
 Freshly ground garlic1 Tablespoon
 Oil2 Tablespoon
 Turmeric1 Teaspoon
 Coriander powder2 Teaspoon (Homemade)
 Salt2 Teaspoon (to taste)
 Cilantro1 Tablespoon, chopped finely
 Shallots12 Small (for the masala paste)
 Curry leaves10 Medium (for the masala paste)
 Cinnamon stick1 Small (1 inch (for the masala paste))
 Cloves2 Small (for the masala paste)
 Cumin seeds1 Teaspoon (for the masala paste)
 Whole peppercorns2 Teaspoon (for the masala paste)

Nutrition Facts

Serving size

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

Directions

MAKING
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.

SERVING
16. Garnish with cilantro.
17. This curry goes perfectly well with plain steamed rice but tastes equally good with chappati or naan
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