Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chettinad pepper chicken curry. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chettinad pepper chicken curry is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Chettinad pepper chicken curry is something that I have loved my entire life. They are nice and they look fantastic.
Indian food is not all about murgh makhani and chicken tikka masala, this recipe is very different and one of my favourite dishes to cook and eat. It comes from the south east tip of India and it is a chicken curry named after a region called Chettinad. Use of freshly ground spices along with coconut and curry leaves make this cuisine stand apart.
To begin with this particular recipe, we must prepare a few components. You can have chettinad pepper chicken curry using 19 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chettinad pepper chicken curry:
- Prepare 1/2 kg Chicken (Boned and cleaned)
- Make ready 2 tbsp Oil
- Get 3 Cloves
- Prepare 2 Cinnamon stick broken
- Prepare 2 Cardamom
- Make ready 1 tsp Cumin seeds
- Prepare 1 Spring Curry leaves
- Take 1/2 tsp Mustard seeds
- Get 1 Large Onion chopped
- Make ready 2 Green chillies
- Make ready 1 tsp Ginger Garlic paste
- Prepare 2 Big Tomatoes finely chopped
- Take 1 tsp Crushed Pepper
- Prepare 2 tsp Coriander powder
- Prepare As needed Salt
- Take 1 tsp Red chilli powder
- Get leaves To garnish Coriander
- Get 1 tsp Turmeric powder
- Prepare 1 tsp Cumin powder
Chicken thigh pieces cooked with fresh coconut, fennel, tomatoes and a punchy home-made masala. We freshly roast and grind spices for every item we cook. You can smell and taste the real difference in this curry. It took us ages to reduce fat and calories in this recipe. - Chef Akila.
Steps to make Chettinad pepper chicken curry:
- Heat oil in wide pan. Add mustard seeds, cumin, cardamom, clove and cinnamon.
Once mustard crackled completely add chopped onion, bit salt and saute it.
- Now add turmeric powder, ginger garlic paste, curry leaves, green chilli. Saute this for couple of minutes.
Add finely chopped tomatoes, red chilli powder, coriander powder, cumin powder and mix it. Close with lid and cook it for 5 minutes in medium flame.
- Now add chicken to the pan and mix well. Cover with lid and cook in medium heat until chicken done completely.
I use only country chicken so it takes bit more time to cook and it won't oozes extra water. So, I added 1/2 cup of water to cook the chicken.
- If you use store bought chicken it oozes more water by itself so you don't want to add any extra water to the chicken to cook.
When the chicken is almost done, add crushed pepper and saute it. Open the lid and cook for another 5 minutes in medium flame.
Garnish with coriander leaves and serve hot with rice or roti. #mycookbook
This Chettinad chicken fry recipe comes from Maunika Gowardhan. She says: "I've adapted the fennel, pepper and dried chilli flavours of a classic Chettinad chicken curry for this quicker, simpler recipe. Ginger works as a great tenderiser when marinating the chicken. In today's version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few. Cover and cook till the Chettinad Dry Pepper Chicken is fully cooked and all water is evaporated.
So that is going to wrap this up with this special food chettinad pepper chicken curry recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
