Chicken Chettinad tastes the best when paired with Malabar parotta or steamed rice
South Indian cuisine is a melting pot of different regional food culture. One will witness this diversity as they explore every state of the Southern region. Although South Indian cuisine is largely represented by dishes like dosa, idli, upma, sambar, biryani etc., there’s much more to experience! And one such delectable dish is Chicken Chettinad. It is a spicy blend of local masalas and other ingredients like tomato, onion etc, which bring out the perfect balance of flavours from the dish. Hence, we bring you the authentic recipe of this special Chettinad-style chicken curry that can put together a lavish meal any time of the week. This recipe has been shared by Chef Monish Rohra from Mumbai’s famous restaurant – Veranda, situated in Bandra.
Here’s The Recipe Video For Chicken Chettinad:
Also Read: Watch: Give Your Classic Egg Curry A Chettinad Twist
For the unversed, this chicken curry is a hot favourite dish in the Chettinad cuisine, which belongs to the Nattukotai Chettiars or Nagarathars community from the Chettinad region of Tamil Nadu. Due to extensive usage of spices, Chettinad cuisine is dubbed as one of the spiciest cuisines of India.
Chicken Chettinad tastes the best when paired with Malabar parotta or steamed rice.
Here’s The Written Recipe Of Chettinad Chicken For You:
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 2
Ingredients:
250 grams chicken
2 tbsp garlic minced
10-15 curry leaves
2-3 whole dry chilli
1 cup onion-tomato masala
1 tbsp garam masala powder
1 tbsp black pepper powder
1 tbsp grated coconut
1 tbsp of coconut cream
1/2 cup curry paste
Vegetable stock as required
Salt to taste
Method:
Heat 2 tbsp of oil in a pan and add garlic mince, curry leaves, dry chilli.
Add the onion and tomato mixture and saute on a high flame.
Add the garam masala, pepper powder, salt and vegetable stock.
Add the chicken pieces and vegetable stock. Mix well.
Add 1/2cup vegetable stock and let it simmer for 8-10 mins.
Add grated coconut and curry paste.
Add more vegetable stock if it gets too dry.
Once it thickens, add coconut cream and black pepper powder.
Serve hot.
Cooking Tip: To make curry paste grind onion, ginger, garlic, fennel seeds, cumin seeds, black pepper, red chilli and coconut.
Enjoy your meal!
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.