Chettinad Chicken Curry

Name: Chettinad Chicken Curry
Cuisine: Indian
Ingredients: 1 tablespoon poppy seeds; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon anise seed/fennel seeds; 3 red chilies (dry); 1 stick cinnamon (1 inch); 2 cardamom pods; 1/2 cup coconut (grated); 2 teaspoons ginger paste; 2 teaspoons garlic paste; 2 to 3 tablespoons vegetable oil (or sunflower, canola, or ghee); 3 cloves; 10 to 15 curry leaves; 2 large onions (sliced fine); 2 tomatoes (chopped fine); Optional: 1 teaspoon chili powder; 1 -kilogram chicken (you can use a whole chicken cut into bits or leg or breast pieces); 1 star anise; Salt (to taste); 2 teaspoons lime juice; Garnish: chopped coriander leaves

Suvojit Dutta @cook_17603810

From Tamilnadu in South India, Chettinad chicken is a fiery curry. There's no reason why you can't reduce the chilies to suit your palate though. While Chettinad chicken goes perfectly with Dosa or Appams, it tastes equally good with Parathas (pan-fried Indian flatbread) and even plain boiled rice.

আরও পড়ুন

Chettinad Chicken Curry

Suvojit Dutta @cook_17603810

উপাদানগুলি

1tablespoon poppy seeds
1teaspoon coriander seeds
1teaspoon cumin seeds
1teaspoon anise seed/fennel seeds
3red chilies (dry)
1stick cinnamon (1 inch)
2cardamom pods
1/2cup coconut (grated)
2teaspoons ginger paste
2teaspoons garlic paste
2to 3 tablespoons vegetable oil (or sunflower, canola, or ghee)
3cloves
10to 15 curry leaves
2large onions (sliced fine)
2tomatoes (chopped fine)
Optional: 1 teaspoon chili powder
1-kilogram chicken (you can use a whole chicken cut into bits or leg or breast pieces)
1star anise
Salt (to taste)
2teaspoons lime juice
Garnish: chopped coriander leaves

সেভ হয়েছে

রান্নার নির্দেশ

1

Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chilies, cinnamon, cardamom, cloves and coconut for 3 to 4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
2

Mix the ginger and garlic pastes with this powder and keep aside.
In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
Add the spice paste and star anise and fry for another 2 to 3 minutes.
Add the tomatoes and chili powder and stir well to mix all the ingredients.
Add the chicken, cover and simmer till it is tender.When the chicken is done add lime juice, mix well and turn off the flame.
3

Garnish with coriander leaves and serve.