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My review
Chettinad-Style Chicken
176
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 358Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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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!