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My review
Chettinad-Style Chicken
SUSMITA
"I love Chettinad-style food. The gravy is very peppery and flavourful. This curry goes very well with plain rice and papad on the side."
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Ingredients
1 h servings 358 calsOriginal recipe yields 6 servings
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Directions
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- Rub the chicken pieces with the turmeric and salt. Set aside.
- Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change color; remove from the skillet, keeping the oil in the skillet. Grind the spice mixture with a mortar and pestle and set aside.
- Add the onion, green chile peppers, curry leaves, ginger paste, and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.
Nutrition Facts
Per Serving: 358 calories; 15.4 g fat; 13.5 g carbohydrates; 40.5 g protein; 104 mg cholesterol; 128 mg sodium. Full nutrition
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Reviews
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Newest
10/19/2011
My husband, who is from southern India, found this recipe and asked me to prepare it. This is fabulous! I added 11 fresh green chiles rather than just 4, since we love spicy dishes. Also, I d...
8/29/2012
I found it bland compared to the real Chicken Chettinad. Need to add, cloves, red chili powder, scraped/grated coconut and increase the curry leaves.
11/7/2015
delicious! spicy and flavorful. and i don't like a lot of indian food, but this dish i love!