- Wash the chicken pieces, and cut to pieces. Thinly slice the onions. Finely chop tomatoes, ginger, and garlic. Add turmeric, salt, lime juice to the chicken and mix well. Keep aside to marinate for 15 minutes. Dry roast the spices in a pan, without the red chillies, on medium flame. Once they start to turn brown, add chillies, and fry for 30 seconds while stirring frequently. The spices should turn golden brown. Now add the grated coconut, stir well and fry till the mixture is evenly golden brown. Keep the pan aside to cool. In a pressure cooker, heat some oil and fry onions till they turn tender. Add ginger, garlic and curry leaves. Fry for a couple of minutes. Add the marinated chicken pieces and mix well. Add chopped tomatoes, stir well, close the lid, and cook on a high flame. Cook until you get the first whistle. Switch off and set aside to cool. Transfer the fried spices to a mixer jar. Blitz the fried spices in a mixer to fine powder. Once you have an evenly ground mixture, add 1/4 cup water and blend well. Add the tamarind water and little more water and blend until you get a smooth, paste-like consistency. Now open the pressure cooker. and transfer the contents to a pan. Add the ground spice paste and mix well. Simmer on a low flame for 10-15 minutes. Add more water if required and reduce a little. Finely chop coriander. Serve hot with rice.
Chettinad curry
#myrecipe
By Chandana Guptha
Jan, 21st
548
Servings
4 persons
Cook Time
30 minutes
Ingredients
18
- 20
Ingredients
- Corinader
- Chicken
- Turmeric
- Lemon
- Onion
- Ginger garlic
- Tomato
- Curry leaves
- Oil
- Corinader seeds
- Red chilli
- Cardamom
- Black pepper
- Cumin seeds
- Fennel seeds
- Star anise
- Cinnamon
- Cloves
- Coconut
- Tamarind
