CHETTINAD CHICKEN CURRY

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 pwd

10-12 curry leaves

1 cup coconut milk (extract from 1/2 coconut)

fresh coriander leaves for garnish

salt to taste

1 tbsp oil

Make a paste:

2 green chillis

8 garlic flakes

1″ ginger

1 tsp poppy seeds (soak in warm water for 10 mts)

Roast and make a powder:

1/2 tsp pepper corns

1/2 tsp cumin seeds

3/4 tsp fennel seeds

1 1/2 tbsps coriander seeds

6-8 dry red chillies

2 cardamoms

1″ cinnamon

6-7 curry leaves

1/2 tsp oil

Preparation

Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. 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 mts and do stir the chicken once in a while.

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

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

 Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.