Chettinad Style Chicken Kurma
Mildly Spiced Chicken Curry
Ingredients
Main:
Chicken-1/2 kg
Onion-2 (big size)
Tomatoes-2 (small size)
Garlic- 15
Ginger - 1 inch
Green Chilly - 1
Coriander leaves - fist full
Masala Powders:
Turmeric powder - 1/2 tsp
Chili powder-1 tbsp
Coriander powder-1.5 tbsp
Garam masala powder - 1/2 tsp
Dry Masalas:
Cardamom-3
Cinnamon-1 inch
Clove-3
Bay leaf - 1 piece (cut in 2)
Star anise-a small piece (optional)
Fennel seed-1 tsp
For Marination:
Curd-2 tbsp
Turmeric powder-1 tsp
Salt- 1 tsp
Chilly powder - 1 tsp
For Grinding:
Coconut-2 tbsp
Cashew nut- 8
Poppy seeds- I tbsp
Fennel seeds-1 tsp
Water - 1/2 cup
Cooking Method
Rinse chicken thoroughly
Marinate and keep in the refrigerator for at least 30 mins
Chop the onions into small pieces
Roughly chop tomatoes
Make a rough paste of garlic, ginger and chilly
Heat oil of your choice (preferably - groundnut oil) in a cooker
Add ingredients under “Dry Masalas” and fry them lightly
Add onions and fry about 3-5 mins- should turn translucent, don’t brown
Add ginger, garlic, chilly paste and fry for 2 mins
Add tomatoes
Add salt as needed (adjusting for the marination)
Let it all cook for about 5-8 mins or till it all turns into a mushy gravy and oil separates
Add the marinated chicken and sauté till chicken pieces are sealed and turn white
Add ingredients under “Masala Powders”
Add 1 cups of water
Mix till the masala coats the chicken well
Close the cooker and cook (with weight) on medium heat till 4-5 whistles
Meanwhile, grind the ingredients under “For Grinding” and keep aside
Open the cooker once the pressure reduces and add the ground coconut masala
Switch on the stove and let it simmer for 3-5 minutes, stir occasionally
Adjust water as needed (for Dosa and Idly the gravy has to be thinner - add more water and adjust salt accordingly)
Switch off the stove
Garnish with coriander leaves and serve with Idly or Dosa. Goes well with hot rice or chapatis too