CHETTINAD CHICKEN CURRY

Ingredients:

• 1 kg chicken, washed and cut into medium sized pieces
• 1 cup small onions, shallots (sambar onions)
• 1 cup chopped tomatoes
• 1/2 tsp turmeric pwd
• 10-12 curry leaves
• 1 cup coconut milk (extract from 1/2 coconut)
• fresh coriander leaves for garnish
• salt to taste
• 1 tbsp oil.

To make a paste:

• 2 green chillis
• 8 garlic flakes
• 1 inchof ginger
• 1 tsp poppy seeds (soak in warm water for 10 mts).

Roast and make a powder:

• 1/2 tsp pepper corns
• 1/2 tsp cumin seeds
• 3/4 tsp fennel seeds
• 1 1/2 tbsps coriander seeds
• 6-8 dry red chillies
• 2 cardamoms
• 1 inch of cinnamon
• 6-7 curry leaves
• 1/2 tsp oil.

Preparation method

Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder. (Instead of roast and grind.,you can use the powder of the above ingredients and slightly roast them  in a pan).

Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.

Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.

Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.

Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.

Now add the coconut milk ,at this point you can transfer the contents to a pressure cooker. cook  the chicken for 4 mts or until one whistle. Open lid and combine well.

Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.

 Serve hot with white steamed rice, biryani, chapatis or dosas.