Chettinad Chicken Curry
Chicken :1kg/2.2lb
Shallots/Pearl onions :1cup
Kashmiri Chilli Powder :1tbs
Tomatoes :2nos (small, finely chopped)
Turmeric powder :1/2tsp
Bay leaves :1no
Curry leaves :15nos
Coconut milk :1cup (extract from 1/2 coconut)
Salt to taste
Oil :1tbsp
For grinding :
Cumin seeds :3/4tsp
Fennel seeds :3/4tsp
Coriander seeds :11/2tbsps
Dried red chillies :7-8nos or (according to your spice level)
Pepper corns :1tsp
Cardamoms :3pods
Cloves : 2nos
Cinnamon :1" stick
Curry leaves :1sprig
Oil :1/2tsp
Green chillis :3-4nos
Garlic :5-8flakes
Ginger :2" piece
Poppy seeds :1tsp
Method of Preparation :
1.Wash and cut chicken into medium sized pieces.
2.Soak poppy seeds in warm water for 10 mts.
3.Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
4.Heat a frying pan to medium-high, add 1 tsp oil. When hot, add the cumin seeds, coriander seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom, cloves dried red chillis,curry leaves, stirring constantly until lightly roasted. Cool and grind to a powder.
5.Heat oil in a large saucepan over a medium-high heat. When hot, add the bay leave.shallots/small onions and curry leaves and saute till transparent.
6.Add the kashmiri chilli powder and turmeric powder and just stir for few seconds.
7.Add the grounded ginger,garlic,green chillie and poppy paste. Continue to stir and fry for about 4 minutes, drizzling little water to prevent sticking.
8.Add chicken and cook on high heat,stir until they are well coated with the masala for about 4-5 minutes.
9.Reduce to medium heat, add salt,tomatoes and combine well.
Cook the chicken for 4-5 mts, uncovered, Now add the coconut milk and 1/2cup of water(if needed) allow to boil.
10.Turn the heat to medium low, cover and simmer until the chicken is almost cooked, about 20-25 minutes. Open lid and combine well.
11.Finally add the ground masala powder and cook for 3 mts. Turn off heat.
From: http://en.petitchef.com/recipes/chettinad-chicken-curry-fid-457914
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