Name: Chettinad Chicken Curry recipe by Rekha Unni at BetterButter
Prep time: 65 min
Cook time: 50 min
Total time: 115 min
Yield: 5
Ingredients: 500g curry cut chicken; 2 big onions thinly sliced; 2 tomatoes chopped; 3 tbsp chopped coriander leaves; 1.5 tbsp ginger garlic paste; salt to taste; water as required for the gravy; 1/4 Cup grated coconut; For Marination; 1 tsp turmeric; salt to taste; 2 tbsp lemon juice; Dry Spices:; 3 tbsp coriander seeds; 2 teaspoon fennel seeds; one teaspoon jeera; 4-5 dry red chilli; 5cm cinnamon stick; 2 teaspoon peppercorns; 2 black cardamom seeds; 3 Green cardamom seeds; three black stone flower; 1 star anise; 4 cloves

ABOUT Chettinad Chicken Curry RECIPE

One of the most popular spicy and flavourful chicken curry comes from Chettinad. Its also one of my favourite chicken curry

Ingredients Serving: 5

500g curry cut chicken
2 big onions thinly sliced
2 tomatoes chopped
3 tbsp chopped coriander leaves
1.5 tbsp ginger garlic paste
salt to taste
water as required for the gravy
1/4 Cup grated coconut
For Marination
1 tsp turmeric
salt to taste
2 tbsp lemon juice
Dry Spices:
3 tbsp coriander seeds
2 teaspoon fennel seeds
one teaspoon jeera
4-5 dry red chilli
5cm cinnamon stick
2 teaspoon peppercorns
2 black cardamom seeds
3 Green cardamom seeds
three black stone flower
1 star anise
4 cloves

Instructions

MARINATE CHICKEN WITH SALT, TURMERIC AND LEMON JUICE. SET ASIDE FOR 30 MINUTES TO 1 HOUR
DRY ROAST ALL DRY SPICES UNTIL AROMATIC
DRY ROAST COCONUT UNTIL GOLDEN BROWN
GRIND COCONUT AND DRY SPICES WITH LITTLE WATER TO FORM SMOOTH PASTE. KEEP IT ASIDE
HEAT OIL IN A PAN, SAUTE ONIONS WITH LITTLE SALT UNTIL TENDER
ADD GINGER GARLIC PASTE AND CURRY LEAVES. SAUTE UNTIL RAW AROMA GOES AWAY
ADD CHOPPED TOMATOES AND SAUTE UNTIL TENDER
ADD MARINATED CHICKEN AND MIX WELL
COVER AND COOK UNTIL CHICKEN IS COOKED STIRRING OCCASIONALLY
ADD GROUND PASTE, SALT WITH REQUIRED WATER FOR CONSISTENCY .MIX WELL. BRING TO BOIL
COVER AND SIMMER FOR 10 MINUTES
ADD CORIANDER LEAVES AND MIX WELL
SERVE HOT WITH RICE

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