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Chicken Curry Chettinad Style

The chicken curry is prepared with all the spices well marinaded with chicken and finely grounded and pasted to bring the aroma and flavour of the rich chettinad cooking. Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South. Chettinad cuisine is one of the spiciest and the most aromatic in India.Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and lamb. Chettiars do not eat beef and pork.

Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis.



For the marinade:



  • 1 chicken (approx 1 kg)
  • 2 tbsp ginger paste
  • 1 1/2 tbsp coarsely ground pepper corns
  • 2 tbsp garlic ginger paste
  • 2 tbsp lime juice
  • 1 cup curd

For the gravy:



  • 1 cup onion deep fried and ground to a paste
  • 1 tsp ginger paste
  • 1 cup tomato puree
  • 1/2 cup oil
  • 3 cups hot water
  • 1 tsp garam masala
  • 1/2 cup coriander leaves
  • 1/2 tbsp pepper corn ground
  • salt to taste


Method:



Clean and cut the chicken into medium sized pieces
Sieve curd and mix with ginger garlic aste, lime juice and ground pepper corns
Add the above marinade to the chicken pieces
Mix well and keep aside for an hour.
Cook chicken till water dries completely and the chicken is tender

For the gravy:


Cut the onions into thin slices.
deep fry in 1/2 cup oil
Drain off well and grind to paste
In the same oil fry ginger and garlic paste for a minute
Add onion paste and tomato puree, stirring continuously till it leaves the sides of the vessel
Add chicken to it. Cook for 5 minutes
Add salt and garam maasala
Add hot water and simmer chicken on medium flame till the gravy is thick
Add pepper and sprinkle coriander leaves.

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