Chettinad Chicken Curry
Chettinad Chicken Curry
Gather all the spices. Lovely aroma will fill your space. This is a part of the love for good curry. This Chettinad Chicken Curry served in style will wow your quests at your next dinner party.
Ingredients
- 2kg Waitoa chicken thigh
- 30ml sesame oil
- 2 cinnamon sticks
- 2 bay leaves
- 2 tbsp cumin seeds
- 3 tbsp coriander seeds
- 3 tbsp black peppercorns
- 10g cardamom
- 10g cloves
- 100g desiccated coconut
- 3tbsp ginger garlic paste
- 2 sticks curry leaves
- 2 tsp turmeric powder
- 3 tsp coriander powder
- 1 tsp chilli powder
- 5 large tomatoes
- 2 onions
- Pinch of salt
- 300ml water
Method
- Heat the oil in a pan and add finely chopped onions. Cook until light brown.
- Add garlic ginger paste and dry ingredients (cinnamon, bay leaves, cumin seeds, peppercorns, cardamom, cloves, coconut, curry leaves. turmeric, coriander powder and chilli powder.) and sauté for a few minutes
- Add chopped tomatoes along with diced chicken thigh
- Continue cooking and add water and salt as needed
- Cook for approximately 12 minutes or until chicken is cooked through
- Serve with coconut rice, yoghurt and mango chutney
