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.
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 |
3 | 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 |
2 | 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.
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...
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
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!!!
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.
ReplyDeleteha 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 :)
DeleteHello! 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.
ReplyDeleteWhen 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!
Hi sis... For only 1/4kg chicken
ReplyDeleteCan u tell the measurements plzz... Bcoz am n hostel sis
Hi sis... For only 1/4kg chicken
ReplyDeleteCan u tell the measurements plzz... Bcoz am n hostel sis
Thank you for sharing this chicken recipe. It looks absolutely tempting & delectable. I will be trying my hands on this recipe this evening. I am planning to pair it up with Authentic Chicken Tandoori Recipe , chappatis & Jeera Rice. What do you think?
ReplyDeleteThanks for tthis
ReplyDelete