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Chicken chettinad

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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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
  • 100 g Coconut Grated
  • Salt to taste

Method
 

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