Curry Cuisine! - Fresh and Hot Chicken Chettinad!

Namaste from EL The Cook!

The Chettinad region of Tamil Nadu, in southern India has introduced the world to many of its iconic spices. With its early trade with Burma and Sri Lanka, several banking communities flourished and an exchange of rice and spices took place.

Chettiars are the inhabitants of the region and their hospitality is legendary, strangers are welcomed and guests are fussed over with feasts! 

"Chettinad" itself means the social caste specialized in preparing food and consequently its people are considered  master chefs. Chettinad cuisine encompasses some of the most aromatic and spiciest food from India. With its predominant chilly and curry leaves, the flavors from Chettinad are hard to forget!

INGREDIENTS: (Serves 4)

(Prep Time : 30 minutes, Cook Time: 30 minutes) 

A) For the Marinade

• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 2 teaspoons lime juice 
• 4 garlic cloves
• 1 tablespoon ginger garlic paste
• Salt as needed

B) For the Dry Masala

• ½ teaspoon cumin
• 3 - 5 red chilies (kashmiri)
• 3 - 4 cloves
• 1 inch cinnamon stick
• 1 tablespoon Poppy seeds 
• 2 teaspoons corriander seeds
• ½ teaspoon pepper corns
• 2 green cardamoms
• 1 star anise

C) For the Curry

• 500 grams chicken on the bone
• 2 tablespoons oil
• 1 large onion finely chopped
• 4 sprigs of curry leaves
• 2 medium tomatoes (pureed)
• 100 ml coconut milk

KITCHEN EQUIPMENT:

• Large bowl
• 2 small bowls
• Chefs knife
• Cutting board
• 2 large fry pans
• 2 large woks
• Blender / mixer

METHOD:

• Marinate meat with marination ingredients. Refrigerate overnight or for 24 hours.
• Dry roast all the dry masala ingredients lightly for the dry chettinad masala. Set aside to cool.
• Heat oil in a pan, add curry leaves, onions and fry till they turn golden.
• In another wok, heat the oil and add chicken pieces. Allow the chicken to caramelise ( 2 - 4 minutes), then turn them over and cover. Cook on slow for 10-15 minutes.
• Meanwhile add the dry masala mixture to the onions in the first wok and fry for 2-3 minutes. 
• Add the pureed tomatoes to the pan, add turmeric, salt & chilly powder. Mix and fry well.
• Add the cooked chicken, and then add 100 ml of coconut milk. Cover and simer for 5 minutes.
• Garnish with fried curry leaves.
• Serve Chettinad chicken curry with sticky rice or freshly prepared lemon rice.

Serve this wonderful homely meal, for your friends and family this weekend!

Vanakkam from EL The Cook!