Skip to main content

Chettinad Chicken Curry - CCC


List 1

Coriander seeds - 4 Tbsp
Bay Leaves - 5
Cinnamon Sticks - 4
Fennel Seeds - 3 tsp
Pepper corns - 3 tbsp
Red Chillies- 15
Green Chilly - 4
Jeera - 3 tsp
Black stone flower - kalpasi - 1 tsp
cloves - -9
cardamom 4
coconut - 5 tbsp
curry leaves -4 sprigs
Turmeric - 2 tsp
Ginger - 4 "
Garlic - 10 pods

Ingredient 2:

Shallots - 1  cup
Tomato - 1 -2
Oil - 1/ 2 cup
Chicken - 3 pounds or 1 1/2 kgs

Lets get started:

Dry roast all the  ingredients in list 1 and grind it to a fine paste adding water little by little.  

Cut and clean the chicken pieces, i am not a big fan of chicken breast meat. This dish tastes good with thigh pieces or leg quarters.  Cut chicken to small mouth size bite pieces. 

Heat oil in a thick base skillet, add 1 bay leaf , 1 cinnamon stick, few cloves, once browned add shallots to that, saute till transparent and then add chicken pieces and give it a quick stir, add the ground paste to this and gently coat the chicken with the paste. Add salt to taste. Add tomato and give it a stir. 
cook covered for 15 mts.  All the juices would have come out and now you can check the salt and spice.  Adjust as per requirement.

Continue to cook covered for another 10 mts.  Now the chettinad chicken curry is ready. Open and reduce it to the required consistency. 

This is real hot and spicy. Goes very well with Biryani, Rice, Pulav, Roti, Paratha, Veechu parota, Chappathi, Idli and Dosa and what not. Dry version can be served as a starter as well. 

Enjoy Your cooking!


Popular posts from this blog

Grapefruit Pickle

Cut grapefruit into quarters and pressure cook with salt.
Let cool.
Dry roast mustard seeds, methi seeds, red chillies and powder it.
Add this to the cooled grapefruit.
Mix well.
Heat 1/2 cup of oil and let cool.
Add it to the pickle.

Potato Masala - Madurai Arya Bhavan Style.

My sincere thanks to Saravanan dha for giving me the recipe. This one is sure hit. I am still amazed about the taste as this has no onion, tomato nor ginger garlic but the aroma is so distinct and delicious.

Here goes the recipe:
Parboil 4 medium size potatoes in water adding salt. Do not overcook the potatoes. cube them. Deep fry the cubed potatoes in mix of oil and ghee(1/2 and 1/2) to golden brown.  Transfer all the oil into a cup and heat say 3 tbsp of oil ghee mix, to this add coriander, cumin, chilli powder and garam masala powders(1 tbsp, 1/2 tbsp, 1 tbsp or more-suit your spice level, a pinch respectively). Do not brown them add 2 cups of water and required salt. Allow it to boil for 5 mts. Add the fried potatoes to this. Cook this on a medium flame for 5 mts and simmer to reduce. 
You may go wrong at these places: 1. over cooking the potatoes resulting in a soggy curry 2. browing the masalas resulting in a bitter curry
If taken care you will end with a delicious dish.

Steps of Vada, Sambhar vada and Dahi wada -South Indian style

Soak the whole urad dal- 1 cup for 1 hour in the fridge. Grind in the wet grinder adding 2 red chillies adding the cold water little by little say in a spoon, do not add at once. We need thick batter. Add 1 red onion finely chopped, 2 green chillies, curry leaves, pepper corns-1 tsp, ginger grated 1 tsp, salt, hing(asafoetida). This is how it looks..

Then Heat oil in a pan and start deep frying the vada. Dilute Sambhar with hot water and dilute curd with water add salt.  Soak the fried vada in Diluted Sambhar and Diluted curd for 15 to 20 mts. This is to make the vada absorb sambhar and curd and remove excess oil. Then drop them in Sambhar and curd respectively.
Grinding a couple of red chillies while grinding the batter yields a bright color vada. This is my Mom's tip. For dhein vado, as we call it in Sourashtra, grind 2 tbsp of coconut, 2 green chillies and 1 tsp of cumin seeds with small piece of ginger. Add this to the curd and to this add soaked vada. I learnt this from Chitra ma…