Inspired by a South Indian meal I had the other day at a restaurant in Little India, I wanted to replicate this spicy chicken curry at home. After googling many a recipe (every recipe was different), this is my spin on the Chettinad Chicken curry, which apparently has no short cuts, but I have added dry spices in powder form to keep the grinding work to minimal.
Ingredients
Chicken 1 kilo (thigh, boneless and skinless)
Onions - 3 finely chopped
Tomato - 2 finely chopped
Ginger and Garlic paste - 2 tablespoon
Curry leaves - 20
Green chillies whole - 5
Coconut Milk trim - 1/2 pkt
Oil - 4 tbsp
Salt to taste
Coriander powder - 1.5 tablespoon
Cumin Powder - 1/2 tsp
Red chilli powder - 2 heaped tablespoons
Elaichi or cardamom powder - 1/4 tsp
Cinnamon powder -1/4 tsp
turmeric powder -1/2tsp
Method:
Heat oil in a pan, add chopped onion and fry until golden brown.
Add tomatoes, curry leaves, green chillies and all the dry ingredients and cook until you get a well cooked masala that looks like this:
Add tomatoes, curry leaves, green chillies and all the dry ingredients and cook until you get a well cooked masala that looks like this:
Add Chicken to the pan and mix well. Cook the chicken, stirring now and again on until the chicken is tender.
add coconut milk and cook for another 10 minutes covered on low flame.
Switch off the flame, garnish with coriander leaves and serve hot with rice.
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