Chettinad-Style Chicken

29 July 2016 04:07 AM
Chef Vengatesh Rkv
TOTAL TIME
0 mins
Preparation 30 mins

Cook 30 mins
INGREDIENTS
count
TOTAL LIKES
3

Description

I love Chettinad-style food. The gravy is very peppery and flavourful. This curry goes very well with plain rice and papad on the side.

Ingredients 6 serve


  • 1000 grams skinless, boneless chicken
  • 1 spoon turmeric
  • 0 spoon salt to taste
  • 0 cup vegetable oil
  • 4 spoon poppy seeds
  • 2 spoon whole black peppercorns
  • 2 spoon fennel seed
  • 2 spoon coriander seed
  • 2 spoon cumin seed
  • 2 quantity arge onions, minced
  • 4 quantity green chile peppers, chopped
  • 2 quantity sprigs fresh curry leaves
  • 1 spoon garlic paste
  • 1 cup chopped fresh tomatoes
  • 1 cup cup water

Directions


  • Rub the chicken pieces with the turmeric and salt. Set aside.
  • Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change color; remove from the skillet, keeping the oil in the skillet. Grind the spice mixture with a mortar and pestle and set aside.
  • Add the onion, green chile peppers, curry leaves, ginger paste, and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.
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