Tuesday, 5 November 2013

Chettinad Chicken Curry Recipe

It was after getting married and settling in Chennai that I got to know that the deepavali celebrations there usually started with a non vegetarian dish for breakfast. The hubby said it's mostly mutton kuzhambu (mutton gravy). I always thought deepavali was a vegetarian affair. Anyways, I was very happy, being a keralite, I love to have non-vegetarian food anytime of the day. Our special dish was Chettinad Chicken curry for breakfast for Deepavali with idli, not that we needed an occasion to prepare it :) but still!

1 Kg Chicken - cut into small pieces
1/2 tsp turmeric powder
Salt to taste

Fine Paste
4 green chilly
8 cloves of garlic
1 inch ginger piece
1 tsp poppy seeds

For Roasting
1 tsp pepper
1/2 tsp cumin seeds
3/4 tsp fennel
2 tsp coriander seeds
8 red chilly
2 cardamom
1 inch cinnamon
Curry leaves
1/2 tsp gingelly oil (sesame oil/nallenna)

For curry
1/2 cup coconut paste
1 cup shallots
1 cup tomatoes- chopped
Curry leaves and coriander leaves
1 tsp fennel
3 tbsp gingelly oil


  • Soak the poppy seeds in warm water for 10 mins.
  • Dry roast the ingredients under the label 'For Roasting' until you get a nice aroma, approximately for 6-10 mins in medium heat. 
  • Cool and grind the roasted ingredients into a fine powder and keep aside.
  • Grind the poppy seeds (along with water) with green chilly, ginger and garlic and keep aside.
  • Heat the pressure cooker with the oil.
  • Saute the fennel seeds, shallots, curry leaves till brown. Add turmeric powder and mix well.
  • Add the wet ground paste and stir well. Cook for 5 mins.
  • Add the chicken and cook for 5 mins in medium heat. Add the tomato and salt and mix well and cook covered for 5 more mins.
  • Add the coconut paste and mix well and cover the cooker. Put the weight on and pressure cook on high for 1 whistle.
  • Switch off the stove and let it cool and open the pressure cooker. 
  • Add the roasted powder and mix well  and cook for 5 more mins in medium heat.
  • Add the coriander leaves and serve hot with idli, dosa or rice.

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