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Chettinad Chicken Curry / Chettinad Chicken Kulambu

Written By Angela Steffi on Thursday, August 25, 2016 | 3:39:00 PM

This mouth watering Chicken curry is from the Chettinad cuisine with is made with fresh Chettinad masala. Whole spices plays a very important role in any Chettinad recipes so we need to have a good knowledge in handling the spices and their quantities.As always fresh masala taste the best so never compromise on store bought masalas for making this chettinad chicken curry.The preparation of this masala is quite easy and all the ingredients are always readily available in our kitchen. Lets enjoy this Chettinad Chicken Kulambu. 
  
Chettinad-Chicken-Curry


Serves              : 3 People

Cooking Time : 40 mins
Difficulty: Spice Level:
Quantity INGREDIENTS
1/2 kg Chicken (with bone)

For Chettinad Masala
1 inch Cinnamon stick
1 Star anise
Cardamom pods
4 Cloves
2 tsp Cumin seeds
1 tsp Pepper Corns
1 tsp Fennel seeds
4 Dry Red Chilies
1 Tbsp Coriander seeds
1/4 cup Grated Coconut
5 Cashews

For Chettinad Chicken gravy
2 Tbsp Oil
Bay leaves
1(250 g) Shallots
1 Tbsp Ginger Garlic paste
1 (100g)Tomato
1/2 tsp Turmeric powder
1-2 Tbsp Red Chili Powder
Handfull Coriander leaves
2 cup Water

Salt to Taste


Cooking Method



Step 1) To make chettinad masala dry roast cinnamon, star anise, cloves, cardamom, coriander seeds, pepper corns, fennel seeds, cumin seeds and dry red chilies for a couple of minutes.Once you feel the nice aroma of the roasted spices add grated coconut, cashews and roast it until the coconut turns a little golden.

whole-spices-for-chettinad-masalawhole-spices-for-chettinad-chicken

Step 2) Once the mixture cools down transfer this to a bender and grind it to a fine powder.You can use this chettinad masala for making many other chettinad recipes like Chettinad mutton Curry ,Chettinad prawns,Chettinad crabs etc...

Chettinad-Chicken-KulambuChettinad-Masala

Step 3) To make Chettinad chicken Curry heat some oil in a pan ,add 2 bay leaves then add a cup of shallots (always prefer to use shallots while making chettinad recipes because shallots adds a unique taste and flavor to the curry).some salt to quicken the process of cooking.
Once the shallots are translucent add ginger garlic paste, turmeric powder, chili powder and also add the freshly ground chettinad masala and mix it once

onions-for-chicken-curryTurmeric-chili-chettinad-masala

Step 4) Immediately after mixing add chopped tomatoes,required water,salt.Cover and cook until it comes to a good boil. If you want a thick gravy add less water else you can adjust accordingly.

Adding-tomatoesChicken-Curry-with-roasted-coconut

Step 5) Then add the chicken pieces (preferably the one with bones to get a good taste).Again cover and cook for 15 - 20 minutes on a medium heat.

Chicken-Curry-RecipeChettinad-Chicken-Kuzhambu

Step 6) Once the chicken is thoroughly cooked add some chopped coriander leaves for garnishing and turn off the heat..You can serve this Delicious Chettinad Chicken Gravy with rice, chapathi and lot more...Happy Cooking!!! 

Chicken-curry-with-coconutChicken-Curry-with-roasted-coconut
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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

5 comments :

  1. Hi Steffi,i tried this recipe yesterday and i must admit it was sooo superb. never liked chettinad recipe as it always seemed to be cumbersome n so never liked to try them at all but oh my now you made me to fell in love with it. My hubby liked it very very much. thank you so much.

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    Replies
    1. ha ha yes seriously chettinad recipes has lot of spices and roasting the spices make the recipe more special. Thank you so much for your feedback Sony I am really very happy that you liked the recipe :)

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  2. Hello! We tried this recipe but we made it with 1.5kg chicken so we tripled everything and it didn't turn out right. It tasted too much of the masala powder especially coriander seeds and a couple of the other spices.
    When you make big portions are there certain spices that you are not supposed to double or triple?

    We tried your egg curry recipe with the same portion as what you made and instead of boiling the eggs I broke fresh eggs into the curry and it was absolutely delicious!

    Please can you let me know regarding the spices as we like making curry in big portions and freezing it (so we don't end up eating out).

    Thanks!

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  3. Hi sis... For only 1/4kg chicken
    Can u tell the measurements plzz... Bcoz am n hostel sis

    ReplyDelete
  4. Hi sis... For only 1/4kg chicken
    Can u tell the measurements plzz... Bcoz am n hostel sis

    ReplyDelete