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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!


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