Chettinad Chicken
Spicy chicken curry, more popular in the southern part of the country
access_time
60 minutes
local_dining
6 servings
- 2 ¼pound chicken breast (skinless boneless cut into bite-sized chunks)
- 1 teaspoon turmeric
- salt (to taste)
- ¼cup vegetable oil
- 2 teaspoon poppy seeds
- 2 teaspoon black peppercorns (whole)
- 2 teaspoon fennel seed
- 2 teaspoon coriander seed
- 1 teaspoon cumin seed
- 3 onions (large, minced)
- 4 chile peppers (green, chopped)
- 2 sprig curry leaves (fresh)
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste
- 1 cup tomatoes (chopped fresh)
- ½cup water
Method
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1. Rub the chicken pieces with the turmeric and salt.
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2. Set aside.
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3. Heat the oil in a large skillet or kadhai over medium heat.
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4. 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.
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5. Grind the spice mixture with a mortar and pestle and set aside.
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6. 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.
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7. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened.
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8. Add the chicken.
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9. Season with salt and simmer for 5 minutes.
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10. 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.
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11. Serve hot.