Chettinad Chicken Curry

Ingredients:

1 kg chicken(washed and cut into medium sized pieces)
1 cup small onions,shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric powder
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh cilantro for garnish
salt to taste
1 tsp oil
Make a paste:
2 green chillies
8 garlic flakes
small piece ginger
1 tsp poppy seeds (soak in warm water for 10 mins)
Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tsps coriander seeds
6-8 dry red chillies
2 cardamoms
small piece cinnamon
6-7 curry leaves
1/2 tsp oil

Directions:

• Drizzle a vessel with oil and roast the cumin seeds,coriander seeds,peppercorns,fennel seeds,red chillies,cardamoms,cinnamon and curry leaves on medium heat stirring constantly for 2 mins.Remove from fire,cool and grind to a powder.


• Make a paste of the ginger,garlic,green chillies and poppy seeds.Keep aside.


• Heat oil in a cooking vessel,add the small onions and curry leaves and saute till transparent.


• Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mins and do stir the chicken once in a while.


• Reduce to medium heat,add salt,turmeric powder and tomatoes and combine well.Let the chicken cook in this for 4-5 mins,uncovered.


• Now add the coconut milk and transfer the contents to a pressure cooker.Pressure cook for 4 mins or until one whistle.Open lid and combine well.


• Finally add the ground masala pwd and cook for 3 mins.Turn off heat and garnish with fresh cilantro.

Posted in: chettinad,chicken,chicken curry,Non-veg Recipes