Chettinad Chciken Curry: Ginger ½ inch piece Small onion-10 Garlic-10 pods Green chillies-2 Chilli powder-1 table spoons Coriander powder-2 table spoons

Chettinad Chicken Curry

Ingredients

Chicken – Off-course ( You can increase the quantity of ingredients according to size of the chicken)

Small onion 30 or big onion 2

Tomatoes-2

Garlic 20 pods and

Lots and lots of LOVE……..

To Grind No 1:

Ginger ½ inch piece

Small onion-10

Garlic-10 pods

Green chillies-2

Chilli powder-1 table spoons

Coriander powder-2 table spoons

To Grind No 2:

Coconut grated-5 table spoons

Cashew nut-5

Fennel seeds-1 teaspoon

To Season:

Cinnamon-2 pieces

Fennel seeds-1 teaspoon

Clove-2

Cardamom-2

Birinji leaf-little

Mint leaf-handful

Curry leaf little

To Marinate:

1 teaspoon Samabar podi

Salt-1 teaspoon

Curd little

Ginger garlic paste-1 teaspoon

Procedure :

1.    Marinate the chicken for an hour before cooking.

2.    Mince the onion, garlic and tomatoes.

3.    Keep the kadai in the stove. Season the curry with the items given in To Season in 2 tablespoons of oil.

4.    Add the onions and saute with a pinch of salt for 3 minutes.

5.    When the onions turn transparent add the garlic, saute for some time,Add the chopped tomatoes. Saute till the whole thing gets smashed.

6.    Add the grinded paste of items given in No 1. saute it for a while.

7.    Now add the chicken pieces and nicely mix all the masala over the chicken pieces.

8.    Chicken will lose some weight now by shedding some of her water. All you have to do now is reduce the flame and cook for 10 to 15 minutes.

9.    Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes thick.

10.  Once the curry gets thick add the masala grinded with the items given in No 2 and mix nicely

11.  Cook for another 5 minutes.