Name: Chicken chettinad
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Ingredients: ½ kg Chicken; 2 Tbsp Oil; 3 Onions (Chopped); 2 Tomatoes (Chopped); 1 inch / 2½ cm Cinnamon stick; 3 Cloves; 2 Cardamoms; 1 tsp Cumin seeds; A sprig of curry leaves; 1 tsp Turmeric; A sprig of coriander leaves; For Paste:; 2 Onions (roughly chopped); 1 inch / 2½ cm fresh Ginger; 4 Cloves of garlic; 1 tsp Fennel seeds; 1 Tbsp Cumin seeds; 2 tsp Peppercorns; 4 Red chillies (Or according to the spice level); 100g Coconut (Grated); Salt to taste

Chicken chettinad

13 Apr 2015

by Deepthi (in memoriam)

Prep Time

30 minutes

Cook Time

60 minutes

Total Time

1 hour, 30 minutes

Background

Chicken chettinad is one of my favourite of all the chicken curries. Chettinad is a town in the southern state of Tamil Nadu. It is one of the spiciest and mouth-tantalising cuisines in India. There are a group of people who specialise in preparing the food of Chettinad. They are considered to be the best Indian chefs of all. This recipe is full of flavours and spices with coconut in it.

Ingredients

½ kg Chicken
2 Tbsp Oil
3 Onions (Chopped)
2 Tomatoes (Chopped)
1 inch / 2½ cm Cinnamon stick
3 Cloves
2 Cardamoms
1 tsp Cumin seeds
A sprig of curry leaves
1 tsp Turmeric
A sprig of coriander leaves
For Paste:
2 Onions (roughly chopped)
1 inch / 2½ cm fresh Ginger
4 Cloves of garlic
1 tsp Fennel seeds
1 Tbsp Cumin seeds
2 tsp Peppercorns
4 Red chillies (Or according to the spice level)
100g Coconut (Grated)
Salt to taste

Instructions

Grind all the ingredients required for the paste into a smooth mixture, adding a little water.
Marinate the chicken with this paste for half hour.
Heat the oil in a deep bottomed pan. When the oil is hot, add the cinnamon, cardamom, cloves and cumin seeds.
Add the onions and curry leaves to it and fry them until brown.
Add the chopped tomatoes and fry them until they are soft and cooked.
Add chicken and turmeric (Add water if required).
Add the salt and cook under lid until the chicken becomes tender.
Garnish with coriander leaves and serve hot.