This spicy curry laced with onions and coconut, the Chicken Chettinad gravy, is one of the finest and most proper chicken curry recipes that I even have made. You can make this curry with gadgets available in any Indian Kitchen and I am certain this Chicken Chettinad recipe could be one which you may make for all important occasions.
- Chicken 1 cut into pieces (without skin)
- Curry leaf 1 bunch
- Onions 3 chopped finely
- Tomatoes 4 boiled, skinned and chopped
- Red Chili powder 1 Tsp
- Turmeric 1/2 Tsp
- Poppy Seeds 2 Tsp
- Coriander Seeds 1 Tbsp
- Fennel seeds 1 Tbsp
- Cumin Seeds 1 Tsp
- Cinnamon 1″
- Cardamom 3
- Whole Cloves 5
- Dried Red Chile 4-5
- Peppercorns 6-8
- Ginger 1 Tbsp chopped finely
- Garlic 1 Tbsp chopped finely
- Coconut 1.5 cups (fresh coconut grated)
- 2 teaspoons lemon juice
- Oil 7-8 Tbsp
- Salt to taste
In 1 Tbsp oil fry cumin seeds, coriander seeds, fennel seeds, whole cloves, cardamoms, whole red chilies, peppercorns, cinnamon for a few seconds. Add chopped ginger and garlic and fry some more. After the ginger garlic gets lightly fried, add poppy seeds and fresh coconut. Fry for about a minute on low flame and add 1/4 cup of warm water to soften the masalas.
Allow the masalas to cool and grind it to a fine paste.
Heat the remaining oil and fry chopped onions. After the onions get well browned, add turmeric, red chili powder, half the curry leaves, and the masala paste. Fry everything on low till oil separates. Keep sprinkling water as you fry the masala, this helps in blending the flavors and making the curry delightfully fragrant.
After the masala is well fried, add chicken and chopped tomatoes. You won’t be required to add water if you add tomatoes at this stage and the chicken will cook in the oil and tomatoes. If you do require to add water you can, but remember to add warm water. Add salt and allow the chicken to cook completely on low flame.
After the chicken is cooked through, turn off the heat and add lemon juice and the remaining curry leaves.
Serve hot garnished with a few curry leaves.
While Chicken Chettinad is typically served with steamed rice, it also tastes good with Rotis. You can also serve it with dosa, or neer dosa.