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    Home » Recipes » chicken » Chettinad Chicken Curry Recipe | Chettinad Chicken Kuzhambu

    Chettinad Chicken Curry Recipe | Chettinad Chicken Kuzhambu

    Posted on Jul 9, 2018 · Last Updated on Jan 23, 2022 by sharmila kingsly

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    Chettinad Chicken Curry Recipe | Authentic Chettinad Chicken Kuzhambu

    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

    • Green Chicken Gravy
    • No coconut chicken curry
    • Ghee Chicken Gravy
    Chettinad Chicken Curry Recipe | Authentic Chettinad Chicken Kuzhambu

    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.

    Step 1 - Chettinad Chicken Curry Recipe

    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

    Step  - Chettinad Chicken Curry Recipe

    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.

    Step  3- Chettinad Chicken Curry Recipe

     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.

    Step  4- Chettinad Chicken Curry Recipe

    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.

    Step  5- Chettinad Chicken Curry Recipe

    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.

    Step  6- Chettinad Chicken Curry Recipe

    Serve this yummy Chettinad chicken curry hot with rice ,idli or dosa

    Chettinad Chicken Curry Recipe | Authentic Chettinad Chicken Kuzhambu

    Goes well with Roti ,pulao,Rice,Biriyani or naan also.

    Chettinad Chicken Curry Recipe | Authentic Chettinad Chicken Kuzhambu

    Similar Recipes:

    • Herbal Chicken Curry Recipe | Green Chicken Curry
    • Nadan Kozhi Curry | Nadan Chicken Curry | Kerala Style Chicken Curry
    • Pepper Chicken Curry|Pepper Chicken Curry in Pressure Cooker
    • Easy Chicken Curry Recipe | Basic Chicken Curry

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? 

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    Chettinad Chicken Curry
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    5 from 1 vote

    Chettinad Chicken Curry

     Chettinad cuisine is famous for its aromatic freshly ground masala . This chettinad chicken curry is prepared with a delicous freshly ground masala.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Chettinad
    Servings: 3
    Calories: 239kcal
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    To Roast and Grind:

    • 5 Dry Red Chilli
    • 1 tsp Fennel Seeds
    • 1 tbsp Corriander Seeds
    • ½ tsp Cumin Seeds
    • 1 tsp Pepper
    • 1 spring Curry Leaves
    • 1 Onion
    • 1 Tomato
    • 4 tbsp Coconut

    Other Ingredients:

    • 2 tbsp Oil
    • ½ tsp Fennel Seeds
    • 1 inch Cinnamon stick
    • 1 spring Curry Leaves
    • 10 Shallots/Small onions
    • 1 tbsp Ginger garlic paste
    • 1 Tomato
    • ½ tsp Chilli powder
    • ¼ tsp 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.

    Nutrition

    Calories: 239kcal | Carbohydrates: 7.5g | Protein: 37.6g | Fat: 5.8g | Saturated Fat: 2.6g | Cholesterol: 96mg | Sodium: 123mg | Potassium: 389mg | Fiber: 2g | Sugar: 1.9g | Calcium: 42mg | Iron: 3mg
    Keyword Chettinad Chicken Curry, Chicken Kulambu
    Tried this recipe?Mention @happietrio or tag #happietrio
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