Monday, 5 November 2012

CHETTINAD CHICKEN CURRY



INGREDIENTS
Chicken - 1
Onions - 3 ( sliced )
Tomatoes - 2 ( sliced )
Green Chilllies - 3 ( sliced )
Coriander Leaves - 1 / 4 cup ( chopped )
Curry Leaves - 3 Sprigs
Oil - 4 Tbsps
Salt - to taste

TO DRY ROAST AND GRIND
Fresh Coconut - 1 / 4 cup
Shallots - 10
Peppercorns - 2 Tsps
Fennel Seeds - 2 Tsps
Cardamoms - 2
Cloves - 2
Cinnamon - 2 inch piece
Star Anise - 1
Cumin - 1 Tsp
Red Chilli Powder - 2 Tbsps
Coriander Powder - 1 Tbsp

TO MARINATE
Red Chilli Powder - 2 Tsps
Turmeric Powder - 1 Tsp
Pepper Powder - 2 Tsps
Fennel Powder - 1 Tsp
Lime Juice - 2 Tsps
Salt - to taste


METHOD
1. Add the marinade to the clean chicken pieces and
    set aside to marinate for an hour.
2. Dry roast the ingredients to grind except for the last
    two ingredients.
3. Remove pan from stove and add the red chilli and
    coriander powders.
4. Allow to cool and grind to a smooth paste.
5. Heat oil in a large pan and add the curry leaves and
    sliced onions.
6. Saute till onions turn brown and add the green chillies
    and the marinated chicken.
7. Saute and fry the chicken till the stock from the chicken
    oozes out.
8. Now add the tomatoes and saute till it becomes soft.
9. Add salt to taste and the ground masala and saute for some
    more time in a low flame.
10. Add enough water to get your desired consistency of gravy.
11. Cover and cook in a medium to low flame till chicken is soft
      and tender.
12. Add coriander leaves simmer for 5 minutes and remove pan
      from stove.
    


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