Tuesday, October 14, 2014

Chettinadu Chicken Curry

Chettinadu Chicken Curry

Some aromas will dig our memories....
Some aromas will take us to another world....
Some aromas will take us to dreams.....  
Nice  aroma + Good looking & tasty food = Heaven.
Chettinadu Chicken Curry

I love chettinadu recipes. We can enjoy some recipes while eating and some recipes while cooking. The nice aroma from freshly ground masala will take us to another world. The nice aroma will start when we start roasting the dry masala ingredients, keep your windows and doors open, so that your neighbors also enjoy it. Curry leaves are important  ingredient in chettinadu recipes so don't omit them. 

Chettinadu Chicken Curry
  • Chicken - 2 lbs
  • Large Onion - 1
  • Small Tomatoes - 2
  • Turmeric powder - 1/2 tsp
  • Ginger-garlic paste - 1.5 tbsp
  • Curry leaves - 2 springs
  • Coriander leaves - 1/4 cup
  • Oil - 4 tbsp
  • Salt to taste
For Masala:
  • Cinnamon Stick/Dalchina cheka - 1 inch
  • Cardamom/Elachi - 3
  • Cloves/Lavangalu - 4
  • Dry red chillies/Endumirchi - 8
  • Coriander seeds/Dhaniya - 2 tsp
  • Cumin seeds/Jeers - 1 tsp
  • Fennel seeds/Sompu - 1 tsp
  • Poopy seeds/Gasagasalu - 1 tbsp
  • Grated Coconut - 1/2 cup
Preparing masala:
  • Dry roast all the ingredients under masala on low flame till they turn golden brown and nice aroma fill the room.
  • Let them cool and grind them into paste using little water (I add 1 spring curry leaves while grinding) and keep aside.
Preparing Gravy:
  • While masala ingredients are cooling, clean chicken and chop onion and tomato.
  • Heat oil in a pan, add curry leaves, onion, turmeric powder, little salt and fry till onion turn transparent.
  • Add ginger-garlic paste and fry until oil oozes out and add tomatoes and cook for 2 minutes.
  • Add ground masala and cook until oil oozes out and add chicken and cook until done.
  • Adjust salt and garnish with coriander leaves and serve hot with rice or chapati.

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