In chettinad style chicken curry, we have to roast & grounded fresh spices, coconut and whole garam masalas into paste and added to the curry. This curry goes well with rice, idlies, dosa, Chapathi & parottas.
Freshly grounded masala gives you more flavour & taste to the curry. Adjust spices according to your palate.
Detail recipe in tamil👇https://youtu.be/3JOF6UV1nS4
Chettinand style Chicken curry
Chicken – 1kg
Shallots – 5 to 6 sliced
Tomatoes – 3 small size chopped
Ginger garlic paste-1 tbsp
Salt as required
Water as required
Oil – 2 tbsp
jeera – 1 tsp
Roasted & grind ;
Oil – 2 tsp
Red chillies – 5 nos
Coriander seeds – 1 tbsp
Jeera – 1 tsp
Fennel seeds – 1 tsp
Poppy seeds – 1 tsp
Pepper corns – 2tsp
Cinammon – 2 small pieces
Cardamom – 1 no.
Cloves – 4 nos
Shallots – 10 nos.
Coconut flesh – 1/2cup
*Heat oil on kadai, add all spice given above roast & grinded into paste.
Add oil to the same kadai, add jeera, chopped shallots , bay leaves, curry leaves & saute until soft.
Now add ginger garlic paste & saute until the raw flavour goes off.
Add chicken, salt & cook for 5 mins.
Add chopped tomatoes, cover & cook for another 5 mins.
Now add the grounded masala paste, add required amout of water for gravy, cover & cook it for 15 to 20 mins on med high flame.
Once the oil ooze out from the curry, serve hot & enjoy with rice, Chapathi, idlies, dosa & parotta.