Chettinad Chicken Curry Recipe | Chettinad Chicken Kuzhambu with Step by step photos. Chettinad cuisine is famous for its aromatic freshly ground masala recipes. It is so flavourful and aromatic due to the freshness of spices and ingredients used.
Traditionally it is ground using ammi kal but these days we grind the masala in mixie.However authentic Chettinad chicken curry is the best one to go with. Now let’s see how to prepare Chettinad chicken curry
How to prepare Chettinad Chicken Curry
1. In a pan dry roast the ingredients mentioned in the “To Roast and Grind” section one by one.
2. Once roasted allow it to cool down completely. Add it to a blender and grind it to a fine paste by adding little water
3. In a pressure cooker add in the oil, once it heats up add in fennel seeds, Cinnamon stick and curry saute for few secs and then add in the shallots and ginger garlic paste saute till glossy.
4. Grind the spice paste and keep it ready. Add chopped tomatoes to the cooker. Once it is mushy add in the ground masala paste.
5. Add little water and cook till the raw smell leaves. Next add in chilli powder, Turmeric powder and the required salt. Mix well and cook for 2 mins.
6. Now add in the cleaned chicken pieces. Close the cooker and cook in a medium flame for 2 whistles. Let the pressure gets released on its own. Once the pressure is released open the cooker. Garnish with a generous sprinkle of coriander leaves and serve.
Serve this yummy Chettinad chicken curry hot with rice ,idli or dosa
Goes well with Roti ,pulao,Rice,Biriyani or naan also.
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📖 Recipe
Chettinad Chicken Curry
Standard 1 cup measures 240 ml
Ingredients
To Roast and Grind:
- 5 Dry Red Chilli
- 1 teaspoon Fennel Seeds
- 1 tablespoon Corriander Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Pepper
- 1 spring Curry Leaves
- 1 Onion
- 1 Tomato
- 4 tablespoon Coconut
Other Ingredients:
- 2 tablespoon Oil
- ½ teaspoon Fennel Seeds
- 1 inch Cinnamon stick
- 1 spring Curry Leaves
- 10 Shallots/Small onions
- 1 tablespoon Ginger garlic paste
- 1 Tomato
- ½ teaspoon Chilli powder
- ¼ teaspoon Turmeric powder
- Salt as needed
- ½ kg Chicken
- Water as needed
- Coriander leaves to garnish
Instructions
- In a pan dry roast the ingredients mentioned in the “To Roast and Grind” section one by one.
- Once roasted allow it to cool down completely. Add it to a blender and grind it to a fine paste by adding little water.
- In a pressure cooker add in the oil, once it heats up add in fennel seeds, Cinnamon stick and curry saute for few secs and then add in the shallots and saute till glossy.
- Grind the spice paste and keep it ready .Add in chopped tomatoes in the cooker. Once it is mushy add in the ground masala paste.
- Add little water and cook till the raw smell leaves. Next add in chilli powder, Turmeric powder and the required salt. Mix well and cook for 2 mins.
- Now add in the cleaned chicken pieces. Close the cooker and cook in a medium flame for 2 whistles. Let the pressure gets released on its own. Once the pressure is released open the cooker. Garnish with a generous sprinkle of coriander leaves and serve.
Notes
- Goes well with Roti ,pulao,Rice,Biriyani or naan
- Garnishing with coriander leaves gives a nice aroma to the curry.
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