Monday, December 05, 2016

Chettinad Chicken Kuzhambu Recipe | Chettinad Chicken Gravy | Chettinad Kozhi Curry

I always make mom's Varutharacha Chicken Curry or Chicken Kuruma if I am planning for Chicken Curry since I am very much comfortable with those recipes. Recently, I started exploring Chettinad recipes and they are really awesome. Though the ingredients list seems to be a bit lengthy, it is worth giving a try. I have already posted the following Chettinad Non-Veg recipes:

Ingredients:
Chicken -  1/2 Kg
Shallots(small onions) - 20
Tomato - 2 medium sized
Ginger Garlic Paste - 1/2 tsp
Curry Leaves - a handful
Oil - 1 tblsp
Bay Leaf - 1
Salt - as required
Coriander Leaves - 2 tblsp(chopped finely) 
Fresh Coconut - 1/2 cup(grated) 
To Marinate:
Turmeric Powder - 1/2 tsp 
Curd - 1 tblsp 
Salt - as required 
For the Chettinad Masala: 
Coriander Seeds - 1.5 tblsp
Fennel Seeds - 2 tsp
Cumin Seeds - 1 tsp 
Cinnamon - 1 inch piece
Cardamom Pods - 3
Star Anise - 1 
Cloves - 4 
Kas Kas - 1 tsp 
Whole Peppercorns - 2 tsp 
Dry Red Chilli - 5

Method:
1. Marinate the Chicken with the items under 'To Marinate' and leave it aside for 15 to 20 mins. Meanwhile, dry roast the items under 'For the Chettinad Masala' until nice aroma comes and it starts browning. (approximately 4 to 5 mins in low flame) 
2. Allow it to cool completely and grind it to a fine powder. Then dry roast the grated coconut until it turns golden brown.
3. Add the roasted coconut to the ground masala powder and grind it to a smooth paste by adding required water. Chop the shallots and the tomato.

4. In a pressure cooker pan, add the oil. Then add the bay leaf and the shallots. When the onion turns transparent, add the ginger garlic paste, chopped tomato and the curry leaves.
5. Now, add the marinated chicken pieces and the ground masala. Add required water to the gravy and adjust the salt.
6. When it starts boiling, close it with the lid and pressure cook for 2 whistles. Then reduce the flame to low and cook for another 5 to 7 minutes and switch off the flame. When the pressure releases completely, open the pan and garnish it with chopped coriander leaves.
Serve the yummy and flavorful curry with Appam, Idiyappam, Idli/Dosa or steamed rice. I served it with Idiyappam.
Points to remember:
  • It tastes better if you add chilli powder little more than you use for other chicken recipes Since we are adding tomato and honey to it.
  • Switch off the flame immediately after adding honey and make sure it is well coated with chicken pieces.
  • You can also add onion if you really prefer it.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. uffff.... it is so tempting...the curry with that idiappam...I want it now

    ReplyDelete

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