Chettinadu chicken curry

                           Chettinadu chicken curry

         I got this recipe from solai's true chettinadu kitchen .I have no words to explain its taste!!!!!!!Now my hubby is a real fan of chettinadu dishes..I prefer gravy type but you can adjust water level according to your taste

Ingredients:

Chicken:1/2 kg

Salt

Water

For marination:

• Chilly powder:1 tspn
• Turmeric powder:1/4 tspn
• Curd:1tblspn
• Ginger garlic paste:1 tspn
• Chicken masala:1 tspn

To temper:

• Fennel:1/4 tspn
• Clove:3
• Cinnamon:1 stick
• Cardamom:2
• Mint leaves:few
• Curry leaves:few
• Oil

To saute:

• Onion(finely chopped):1
• Tomato:(chopped):1
• Garlic:5 small cloves

To grind:

• Ginger:1/2"piece
• Shallots/kunjulli:5 to 8
• Garlic:5 cloves
• Green chilly:1
• Chilly powder:1 tblspn
• Coriander powder:1 tblspn

For coconut paste:

• Grated coconut:2 tablspn
• Cashew nuts:5 to 8
• Fennel/perumjeerakam:1/4 tspn

Method:

• Wash the chicken pieces and marinate with the ingredients listed under"to marinate".Keep it aside for minimum half an hour.
• Grind the ingredients listed under"to grind".Keep it aside.
• Grind the ingredients under "for coconut paste" .Keep it aside.
• Heat the pan with oil and add the ingredients listed under"to temper".
• Add chopped onion and saute it well.
• When the onion turns transparent add garlic cloves and saute it again for few minutes.
• Now add tomato and saute it again till it get mashed with onion.
• Add curry leaves and mint leaves.
• Add ground paste(under the heading"to grind").
• Saute it well and now add chicken pieces to the masala.
• Mix it well and saute for 3,4 minutes.
• Add salt and 1/2 cup of water.
• Cook the chicken pieces by closing the pan with its lid in low flame for few minutes.
• Now add ground coconut paste and mix it well.If you need gravy add enough water.
• Keep the stove in low flame it until the chicken is fully cooked.
• Yummy chettinadu chicken curry is ready to serve.