Chettinad Chicken Curry

Ingredients:-

Chicken- 1 lb

Masala for Grinding:

Cinnamon – 1.5″

Cloves – 4

Green Cardamom – 3

Dry Red Chili – 7-8 or to taste

Cumin Seeds – 1.5 tsp

Fennel Seeds – 1.5 tsp

Coriander Seeds – 2 tsp

Khus Khus/Poppy Seeds – 1 tbsp

Fresh Coconut – 1/2 cup

Water for Grinding – 1/2 cup

Oil – 3 tbsp

Onion – 1 large, finely chopped

Minced Ginger – 1 tbsp

Minced Garlic – 1 tbsp

Turmeric – 1/2 tsp

Curry Leaves – a few sprigs

Red Chili Powder – 1 tsp or to taste

Tomatoes – 2 large, chopped

Lime or Lemon Juice – to taste

Water – 2-3 cups or as needed for gravy

Coriander/Cilantro Leaves – for garnish

Procedure:-

1. Dry roast on low heat – Cinnamon Stick, Cloves, Green Cardamom, Red Chillies, Cumin Seeds, Fennel Seeds, Coriander Seeds & Poppy Seeds.

2. Keep stirring till the seeds change color and there is a fantastic aroma.

3. Add in the the Coconut and again, stir till the coconut gets a color and looks dry and dehydrated.

4. Once done, transfer and allow it to cool.

5. Grind to a smooth paste using 1/2 cup of Water and keep aside till ready to use.

6. In a pan, heat the Oil on medium flame and once hot, add in the Onions.

7. Salt the Onions just a bit and cook till translucent.

8. Add in the Minced Ginger and Garlic, Turmeric Powder, Curry Leaves, Spice Paste and Red Chili Powder. Cook for a min

9. Add in the Tomatoes, mix and cook uncovered till the oil separates from the mixture.

10. Add in the Chicken, mix and cook for 5 minutes.

11. Add Salt and a squeeze of Lime or Lemon and mix well again.

12. Add in Water for gravy as needed, mix and cover and cook for 20-25 minutes.

13. Once done, garnish with Cilantro just before serving.

14. Enjoy this dish with Rice, Chapatis, Naans, Parathas, Idlis or Dosas.