Spicy chettinad chicken curry recipe
- Chicken (medium-data-size pieces) - 250 gram
- Onion and tomato (chopped) - 1 each.
- Ginger and garlic paste - 1 tsp
- Oil - 1 tbsp
- Coconut - 2 tbsp
- Cashew nuts - 10 nos
- Salt - to taste
- Fresh coriander - for garnishing
- For the masala:
- Coriander seeds - 1 tbsp
- Dry red chillies - 4 to 5 nos (Adjust according to your spice level)
- Peppercorns - 1/2 tsp
- Turmeric - 1/2 tsp
- Cinnamon sticks - 1
- Cardamoms - 1
- Cloves - 2
- Fennel seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Star anise - 1
- For seasoning:
- Curry leaves - 1
- SprigBay leaf - 1
- Kalpasi - little
Method:
- Directions: Roast all the masala ingredients without oil and grind together to a smooth powder.
- Grind coconut and cashew nut together to a smooth paste.
- Heat oil in a wok; add curry leaves, bay leaf, kalpasi, onion and sauté till brown.Add ginger, garlic pastes and tomato.
- Sauté till tomato becomes soft.Add masala powder, salt and chicken; sauté well, till chicken is well coated with the spices.
- Allow to cook till the chicken is half done.
- Now add the coconut cashewnut paste with water.
- Close the pan with a lid and cook in a low flame for 10 to 15 minutes, till the chicken becomes soft and oil separates.
- Garnish with coriander leaves and serve hot.
- This is a best accompaniment for Steamed rice, Biriyani, Idli, Dosa, Appam (hoppers), Chappati, Parotta, kothu parotta and Idiyappam (String Hoppers)