When I was checking on some older posts, it suddenly struck me that I haven't lately posted many non veg dishes. I haven't been cooking many new non veg dishes at home off late. The usual Andhra Chicken, Chicken Pulusu or the Chicken Biryani gets done on most days. So I decided it was time I ventured into a new thought I might at least make a new dish. Chettinandu cuisine is always a favorite cuisine for hubby dear as it's supposed to be spicy. But then if I have to make it very spicy, kids may not eat it. So I took the middle way and made it suitable for all. I was told there could be little more spice, but I guess it's alright.
Chettinadu cuisine, for those of you who are not familiar, is famous for its hot, spicy non vegetarian dishes. Well there are some of my favorite vegetarian dishes too. But the non veg dishes get more predominance from the many hotels that have sprung up in recent times in the city. Chettinadu Chicken is one of the most sought of curry in this section.
I checked out my recipe file and came across this recipe. Though it is almost similar in using fennal and poppy seeds, as we normally make in Andhra, we don't grind anise star along with the masala as some of the recipes might cite. I have kept the spices to minimum, trying to make it palatable for the kids also. This may not be the authentic chettinad style chicken. But since in chettinad style, all the whole spices are roasted and ground added freshly to the gravy, I assume I haven't deviated much on that ground. I made these this weekend, finally posting it today.
Chettinadu Chicken Curry, Mutton Fry with Masala Annam
Chettinadu Chicken Curry Recipe
Ingredients Needed
Chicken - 1 kg
Onions - 1 medium
Tomatoes - 2 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 3/4 tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves handful
Garam Masala 1/2 tsp
Masala to be ground
Onions - 1 medium
Coconut - 1/2 of a whole medium size
Coriander seeds - 1 tsp
Whole peppercorns - 1 tsp
Fennel seeds - 1/4 tsp
Red Chili whole - 2
Method to prepare:
Wash and chop chicken into bite size. Allow it to drain.
Roast the masala to be ground, allow to cool. Then grind it to a smooth paste, adding water as required.
Heat a kadai, saute onions, add ginger garlic paste, then chicken. Cook on high flame. Let the moisture from the chicken evaporate.
Add the tomatoes, red chili powder, turmeric. Cook for 5 mins. Then add the ground masala. Continue cooking till the masala turns colour and the gravy thickens.
Transfer the gravy to a pressure cooker, add major part of the coriander leaves and cook for 2 whistles or till done, then add garam masala, remaining coriander leaves.
Notes:
When making gravy, it's always good to cook in a kadai, then pressure cook. To save on cleaning the vessels, you can saute and pressure cook in the cooker, but somehow the taste differs by cooking it separately.
Add major part of the coriander leaves before pressure cooking for the aroma to steep into the gravy, you can save little for the final garnish.
Add major part of the coriander leaves before pressure cooking for the aroma to steep into the gravy, you can save little for the final garnish.
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