Yum! Yum! Yum!

These days Abhi and Anvi became fond of Chicken ( Ofcourse Vj is all time Chicken Lover, no need to mention). To keep kids interested in chicken,  trying  new variety every time I am making chicken. I have tried several Andhra Chicken Recipes, and recently tried Kerala Style Chicken which became Hot Dish on our dinner table, now time to twist the chicken in Chettinad Style, and it turned out to be delicious, not very spicy but flavorful. Since we have used coconut paste in the chettinad masala it softens the red chili flavor, that kids can able to handle the spice very well in this dish.  It is interesting for me also to learn different regional style of cooking during these trails. :-) I have followed KurryLeaves recipe but adjusted some steps to suit my style, Here is my version of the recipe for you, njoy!

Chettinad Chicken Curry

Ingredients:
recipe source: KurryLeaves

Chicken - 2 lb or 1 kg ( bone-in)
Ginger and Garlic paste - 1 Tbsp
Onion - 1 large
Green Chili - 2
Tomato - 2
Curry Leaves - 2 strings
Red Chili Powder - 1 Tbsp
Coriander Powder - 1 tsp
Turmeric Powder - 1 tsp
Lime Juice - 2 tsp
salt - 1 tsp
Oil - 2 Tbsp
Water  - 1/2 cup ( as needed)

Chettinad Masala:
Grated Coconut - 1 cup
Dry Red Chilies - 8
Poppy Seeds - 2 tsp
Coriander Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Cinnamon - 2 (1'' stick)
Cardamom - 1
Clove - 3
Star Anice - 1 small
Fennel Seeds - 1 tsp ( Optional)




Preparatory Steps:
Dry roast the ingredients under Chettinad Masala section expect Coconut Powder. Let the spices cool down. Then grind them into fine powder, add coconut powder to the mixie jar and grind it again, so that fine paste forms. ( add some water in between while grinding).


Method:

1. Heat the Oil in heavy bottom pan. Once the oil is hot, add chopped onion, green chili and saute them well. Now add ginger garlic paste to the onions fry them until oil separated from onions.
2. Add curry leaves and chopped tomato, cook for 2 min. Now add Turmeric Powder, Red Chili Powder, Coriander Powder, salt and mix it well. Let it cook for 5 min.  Now add coconut paste and cook for 2 min until everything combines. 
3. Add chicken to the pan and mix with the gravy, cook for 5 min. Now add water to the pan, mix everything well and  add lime juice, cover with lid and cook for 15 min. 
4. After that chicken should be tender and cooked properly and the gravy becomes thick. Taste and adjust any salt & seasonings as needed. Switch off the stove, garnish with some cilantro and some more curry leaves on top. Serve hot with Roti or Rice. 

will be back with another great chicken dish
Happy Cooking until then!
-Mythreyi