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Chettinad chicken curry

CHETTINAD CHICKEN CURRY / CHETTINADU KOZHI KULAMBU / CHICKEN CURRY MADE WITH FRESHLY GROUND  SPICES /  CHICKEN CHETTINAD / CHETTINAD CHICKEN GRAVY )
Chettinad chicken curry

INGREDIENTS

  • Chicken with bones – 750 gms
  • Turmeric pwdr – 1/4 tsp
  • Lemon juice – 2 tsp
  • Oil – 2 or 3 tbsp
  • Bay leaves – 2
  • Ginger garlic paste – 1 tbsp
  • Finely chopped shallots – 15 nos  OR  1 big onion
  • Tomato chopped – 1 big
  • Salt to taste

FOR GRINDING

  • Green cardamom – 3
  • Cloves – 3
  • Cinnamon – a small piece
  • Star anise – 1
  • Jeera – 1 tsp
  • Fennel seeds / saunf – 1 tsp
  • Khus khus – 2 tsp OR 6 cashews
  • Coriander seeds – 2 tbsp
  • Pepper – 1 tsp
  • Red chilli – 8 or as per taste
  • Grated coconut – 1/2 cup
Thick version – less water added here .

PREPARATION

  1. Clean , cut ,wash and rinse the chicken .Marinate it with 1/4 tsp turmeric + salt + lemon juice .
  2. Dry roast the green cardamom + cloves + cinnamon + star anise + jeera + fennel seeds + pepper + red chilli till aromatic .
  3. Now add the grated coconut ,stir and fry till brown .
  4. Once it cools grind it into a fine paste by adding 1/2 cup water.

METHOD

Heat oil in a pan ,add the bay leaves .

Add the shallots and fry till brown .

Add ginger garlic paste and fry till raw smell leaves .

Add tomatoes + salt and fry till mushy .

Add the chicken and  mix well .

Stir and cook for 2 mins.

Now cover and cook for 5  – 6 mins.

The  chicken will sweat .

Open and mix well, add the coconut paste and mix well .

Stir and cook for 2 mins.

Add 2 cup of water and mix well .

Cook on medium flame for 8 – 10 mins .

*** Cooking time depends on the size of the chicken pieces. Medium size takes around 18 – 20 mins.

Once done ,off the flame and garnish with finely chopped coriander leaves or curry leaves .

This curry goes well with rice / dosa /idli /chapati /rice noodles.

NOTES

  1. The same recipe goes for chettinad egg /prawns /mutton /potato curry.
  2. You can add kashmiri red chilli for red colour.
  3. If you want it semi gravy then reduce coconut to 1/4 cup and also reduce water .
  4. If you want to make it dry or sukkah ,omit coconut and add very less water.
  5. Instead of marinating with lemon juice, you can add 2 tbsp curd.
  6. In authentic recipe ,it uses shallots .
  7. Smaller the chicken pieces ,lesser the cooking time.
  8. You can add 1 potato ,it tastes yum in this gravy.

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