Chettinad Chicken Curry (செட்டிநாடு கோழி குழம்பு, చెట్టినాడ్ చికెన్ కూర, चेट्टीनाद चिकन करी) This curry is known for the flavors, the spice and the aroma. The name speaks that this recipe hails from southern part of Tamil Nadu called Chettinad. This recipe promises to deliver in all aspects. The dish is very popular not just in the South of India but has made a place in a lot of homes and hearts all over the world. It is a dish that requires patience and love and a few steps but in the end, it’s so worth it. Make this dish mild, medium or spicy, the flavors are amazing.
Regional Dish: Tamil Nadu, Kerala
Cuisine Style: Tamil Nadu| Cooking Time 60 mins| Take it with rice/dosa/ chapathi| Type Curry| Shelf Life: 2 days| Quantity: 3 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (250 Kcals), Carbohydrates (21g), Protein (12 g), Fat (15g).
• Chicken – 1 cup cleaned pieces
• Curd – 2 tbsp.
• Turmeric powder – a generous pinch
• Salt – as required
To roast and grind:
• Grated Coconut – 2 tbsp.
• Dry Red Chilies – 3 to 4
• Coriander seeds – 1/2 tbsp.
• Cumin seeds – 1/2 tsp.
• Black pepper corns – 1/2 tsp.
• Fennel seeds – 1 tsp.
• Roasted gram – 1 tsp.
• Poppy seeds – 1 tbsp.
• Big Onion – 1 chopped roughly
• Tomato – 1 chopped roughly
• Oil – 1 tbsp.
• Bay leaf – a small piece
• Cinnamon – 1/4 inch piece
• Cloves – 2
• Cardamom – 1
• Curry leaves – few
• Small Onion – 5 to 7 halved
• Tomato – 1 small sized chopped roughly
• Garlic – 5
• Red chili powder – 1/4 tsp. (optional)
• Water – 1/2 cup
• Salt – as required
1. Heat a pan and add red chilies, coriander seeds, cumin seeds, black pepper corns, poppy seeds, fennel seeds, roasted gram and dry roast till slightly golden brown. Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.
2. Cool down and grind it to a fine paste with very little water. Add chicken, salt, turmeric powder, curd in a mixing bowl and marinate for at least 30 minutes(the more time, the better) and Set aside. In a pressure cooker heat oil, add bay leaf, cardamom, cinnamon, cloves and saute for a minute.
3. Then add onion, tomato, garlic, curry leaves and saute for 2mins. Then add the chicken and saute it for 10mins at least. Then add the grinded masala paste and mix well. Saute until raw smell completely leaves and the chicken blends well with the masalas.
4. Add 1/2 cup water, required salt (add red chilli powder if required at this stage) and pressure cook for 2 whistles in medium flame. Once pressure releases, transfer it to a kadai (in medium flame) and allow it to boil until oil separates (this may take some time). Garnish with coriander leaves and switch off as per your required consistency.
• Crush whole spices (cardamom, bay leaf, cloves and cinnamon for that added flavor
• Make sure to saute chicken well to get rid of the raw smell.
• Once the gravy is getting thick take ot off the heat, as the curry cools the gravy becomes even more think.
Variations: Add some coconut milk