Spicy Chettinad Chicken Curry

• Meat

  • 3 lbs Chicken cut to large pieces, whole

• Produce

  • 10 Chillies, whole red
  • 1 Coriander
  • 2 tsp Fennel
  • 2 Onions, large
  • 3 tbsp Pepper corn, whole
  • 2 Tomatoes, large

• Condiments

  • 2 tsp Garlic paste
  • 2 tsp Ginger paste

• Baking & Spices

  • 4 Cardamom
  • 1/2 inch Cinnamon
  • 3 Cloves
  • 2 tbsp Coriander seeds
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 3 tbsp Coconut, Fresh Frozen
  • 1 tsp Cumin seeds

• Frozen

  • 10 Curry, leaves

• Liquids

  • 1 cups Water
  • 1/2 cup Water to grind or you can use coconut water

• Other

  • 2 tbsp Khus khus

Found on foodfashionparty.com

Description

Ingredients

• 3 lbs whole chicken cut to large pieces
• ½ tsp turmeric powder
• 3 tbsp vegetable oil
• 2 large onions diced
• 10-12 curry leaves
• 2 large tomatoes diced
• 2 tsp garlic paste
• 2 tsp ginger paste
• 1-2 tsp salt or according to your taste.
• 3 tbsp whole pepper corn
• 10 whole red chillies(I used kashmiri chilly for color and spice)
• 1 tsp cumin seeds
• 2 tsp fennel
• 2 tbsp coriander seeds
• 2 tbsp khus khus
• ½ inch cinnamon
• 4 cardamom
• 3 cloves
• 3 tbsp fresh coconut or frozen
• ½ cup water to grind or you can use coconut water
• 1- 2 cups of water for the curry
• Coriander to garnish

Directions

• Wash and pat dry the chicken very well. Add turmeric powder and keep aside.
• Dry roast the spices for the Spice paste EXCEPT for the coconut. Use low heat to dry roast it. Making sure not to burn the spices. Take it off the stove and add the coconut and let cool.
• Use a blender to make a paste. Use some water to make a smooth paste. Dont make it too watery.
• In a heavy bottomed pan, add 3 tbsp of vegetable oil, the onion and curry leaves and fry it on medium heat for about 3-4 minutes or until lightly brown. Add ginger-garlic paste and fry for a minute.
• Add the chicken pieces and fry for 2 minutes. Then add the tomatoes and fry for another 3 minutes till the tomatoes have disintegrated.
• Now add the paste and fry the chicken in the paste for 5-7 minutes. Let the chicken be coated in the paste and paste would lose its raw smell.
• Then add 1 cup of water, mix well, cover and cook till the chicken is cooked. Cook on medium flame and let the curry cook slowly.
• Turn off the heat and let sit for an hour or two. If you want the curry to be a bit on the drier side, dont add a lot of water and you will have DRY CHETTINAD Curry.