Chettinad Chicken Curry 2
ani’s Chettinad-Style Chicken
Cooking Time: 60 Minutes. Makes
1 kg chicken thigh fillets, cut in pieces
1/2 teaspoon turmeric powder
1 1/2 chopped tomatoes
10 curry leaves
1 cup coconut milk
salt to taste
8 cloves garlic, peeled
3 cm fresh ginger, peeled
1 green chili
2 large golden shallots
1 teaspoon white poppy seeds, soaked in warm water for 10 minutes
Rani’s Chettinad Masala to taste
splash vegetable oil
Fresh coriander leaves for garnish
Make a paste with the shallots, ginger, garlic, green chili and poppy seeds.
Heat a splash of vegetable oil in a large pan on medium-high heat, add 10 curry
leaves (be careful, they sometimes splatter), add the paste and stir gently for
1 -2 minutes. Add chicken pieces and cook for about 5 minutes, stirring
Reduce heat to medium, add salt, tomatoes and turmeric powder and allow to
cook for about 10 minutes, stirring occasionally. Add coconut milk and
combine. Cook for a further 5 minutes.
Add the ground spice mixture, stir well and allow to cook for 3-5 minutes.
Garnish with fresh coriander.