Chettinad chicken curry || செட்டிநாடு சிக்கன் குழம்பு | Indian classic style | cooking become simple

#chettinad #chicken #chettinadchicken #homecook #cookingbecomesimple
Chettinad Chicken Curry
INGREDIENTS
Chicken - 700 gm
Curry leaves - 10 nos
Dry red chili - 3 nos
Onions - 2 nos
Tomatoes - 3 nos (boil and skin removed)
Chili powder - 1 tsp
Turmeric powder - ½ tsp
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Cinnamon - 3 small piece
Cardamom - 3 nos
Cloves - 5 nos
Ginger - 1 tsp (chopped)
Garlic - 1 tsp (chopped)
Black pepper - 1 tsp
Coconut - 1 cup
Salt - for taste
Cooking oil
Heat the pan and cooking oil. Fry cumin seeds, coriander seeds, fennel seeds, Cloves, cardamoms, red chili, and cinnamon for few seconds. Add chopped ginger and garlic, fry till ginger and garlic get lightly fried. Add fresh coconut and fry for a minute on low flame and add ¼ cup of warm water to soften the masala. Allow this masala to cool and grind it as fine paste.
Heat cooking oil and fry chopped onions. After the onions get well browned add turmeric, red chili powder, half the curry leaves and the masala paste. Fry everything in low fire till oil separates. Keep sprinkling water as you fry the masala. This helps in blending the flavors and making the curry delightfully fragrant.
After the masala is well fried, add chicken and chopped tomato. Add salt. Don’t add water, from the oil and tomatoes the chicken will cook. If required add only warm water. Cook in low flame.
After the chicken cooked through, turn off the heat and add curry leaves.
Now your chettinad chicken is ready to serve.
Thank you.

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