Chettinad Chicken Gravy

It’s one of the famous chettinad dishes. When you fried spices it gives extraordinary aroma. I have added coconut milk. It gives unique taste. Once the chicken cooked well with coconut milk, which should be soft. 

I have added home made fresh chettinad masala. It turned so good, spicy and aromatic masala. I used to prepare this kind of chicken gravy often at my home. This goes well with steamed rice / chapatti/ Roti / Dosa / Idli…

Ingredients

Chicken – ½ kg

Shallots / Small Onions – 1 cup

Chopped Tomatoes – 1 cup

Turmeric Powder – ½ tsp

Chilli Powder – 1 tsp

Coriander Powder – 2 tsp

Coconut Milk – 1 cup

Salt to taste

Coriander Leaves – few

Mint – few

Ginger garlic Paste – 1 ½ tsp

To roast and grind

Cumin Seeds – 1 tsp

Fennel Seeds – 1 tsp

Pepper Seeds – 1 tsp

Cardamom – 2

Cinnamon – 1

To Temper

Mint – few

Bay leaf – 1

Cinnamon – 1

Curry Leaves – few

Oil – 3 tsp

Method

In a pan, heat oil and roast cumin seeds, pepper seeds, fennel seeds, cardamoms, and cinnamon. Let it cool down and grind to a powder.

Heat oil in a kadai, add the small onions, curry leaves and saute till transparent.

Then add chicken pieces with salt, ginger garlic paste and 1 tsp of oil.  Add coriander leaves and mint leaves. Mix it well and keep cook on a low flame.

Now add chopped tomatoes, cover the lid and cook for about 5 minutes.

Then add grinded masala powder, and 2 cups of water keep cook for another 10 minutes on the low flame.

Once it done, add turmeric powder, chilli powder, coriander powder, and coconut milk and cook for another 10 minutes.

In a pan, heat oil temper with mint, cinnamon, bay leaf, and curry leaves. Mix it well with chicken curry.

Serve hot with steamed rice, biryani, fried rice…