Chettinad Restaurant style Country Chicken Curry

Name: Chettinad Restaurant style Country Chicken Curry
Total time: 2700 s
Yield: 6 people
Cuisine: Indian
Ingredients: 1 kg Country Chicken with bones; 1 cup chopped onions; 1 cup chopped tomatoes; 3 sprigs curry leaves; 6-8 cloves garlic; 2.1/2 " ginger; 1 star anise; 6 cloves; 1 bay leaf; 3 cardamoms; 1 tsp ajwain; 1 cinnamon stick; 1 cup grated coconut; 1 tsp poppy seeds; 2 tbsp salt; 1 tbsp turmeric powder; 3 tbsp red chilli powder; 1 tsp garam masala; 1 tbsp pepper; Water as required; Oil for frying; 1.1/2 cup chopped fresh coriander for garnish

Supraja Nagarathinam @cook_13583444

Chennai, Tamil Nadu

#curry
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Country chicken are a far superior variety of chicken known as the Red Jungle Fowl. They’re rich in proteins & devoid of steroids that we find in broiler chicken. It’s a well known remedy for the common cold as well! This Country Chicken can be used to make various delicacies but the most popular curry one will find in a Chettinad restaurant down South, is a spicy Naattu Kozhi Arachuvitta Kuzhambu which translates to Spicy Country Chicken Coconut Curry. It’s easy to make, healthy & delicious to eat. The aroma is really unique and tempts one to eat it immediately! My family and I always order this curry if spotted on a restaurant menu. It can be paired with rotis, idli, dosa or rice. Do try this recipe that I’m sharing with you’ll and send me your cooksnaps!
Happy Cooking! ❤️

Supraja Nagarathinam @cook_13583444

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Ingredients

40-45 mins

6 people

1 kgCountry Chicken with bones
1 cupchopped onions
1 cupchopped tomatoes
3 sprigscurry leaves
6-8 clovesgarlic
2.1/2 " ginger
1star anise
6cloves
1bay leaf
3cardamoms
1 tspajwain
1cinnamon stick
1 cupgrated coconut
1 tsppoppy seeds
2 tbspsalt
1 tbspturmeric powder
3 tbspred chilli powder
1 tspgaram masala
1 tbsppepper
Water as required
Oil for frying
1.1/2 cup chopped fresh coriander for garnish

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Steps

40-45 mins

1

Clean the chicken and set aside. Chop all the veggies and keep ready for cooking. In a pan with oil add the ajwain, bay leaf, star anise, cardamoms, cinnamon & cloves. Fry until they papaya and release aroma.
2

Add the chopped veggies one by one and stir fry for 3 mins. Cover with lid and let it cook for 3 mins more.
3

Add the chicken to this, along with the salt, chilli powder & turmeric powder. Mix thoroughly. Pour water just enough to cover all the ingredients in the pan. Cover & cook until chicken softens (roughly 10 mins).
4

Make a paste of the grated coconut & poppy seeds. Once the chicken softens add this paste to the pan. Let it sizzle for 2-4 minutes maximum. Add water to adjust consistency according to your liking.
5

Finally add the garam masala & pepper. Garnish with lots of chopped fresh coriander. Serve hot with rice, rotis, idli, dosa, idiyappam or bread!