Chettinad Chicken Curry - South Asian Recipe

Chettinad Chicken Curry

🌍 South Asian, Tamil Nadu Difficulty: ●●●○○

Chettinad cooking evolved among merchant communities who traded extensively and incorporated many spices from Southeast Asia.

Ingredients

• 1 kg chicken, cut into pieces
• 4 tbsp oil
• 2 onions, finely chopped
• 3 tomatoes, chopped
• 10 curry leaves
• 1 tsp fennel seeds (sombu)
• (Chettinad masala (fresh ground)) 2 tbsp peppercorns
• 1 tbsp fennel seeds
• 1 tsp cumin seeds
• 6 dried red chilies
• 1 in cinnamon
• 4 cloves
• 3 cardamom
• 1 tsp kalpasi (stone flower)
• 1 tsp marathi mokku (dried flower pods)
• 2 tbsp coriander seeds
• 1 in ginger
• 6 garlic cloves
• ½ tsp turmeric

Method

1. Drying — Dry roast all masala spices until fragrant. Cool, blend with ginger and garlic to paste.
2. Heating — Heat oil; fry fennel seeds, curry leaves, onions until deep brown.
3. Adding — Add masala paste; fry 5 min. Add tomatoes, cook until oil separates.
4. Adding — Add chicken, stir to coat. Cook on high 5 min.
5. Adding — Add 200 ml water, cover, simmer 30 min until chicken is cooked and sauce thick.

Tags: chicken, onions, tomatoes, curry leaves, fennel seeds · Source: Brittani's Almanac