Chettinad Chicken Curry Food

A SUPER-DUPER CHETTINAD CHICKEN CURRY

A Super-Duper Chettinad Chicken Curry image

Provided by Dan Toombs

Categories Main

Time 45m

Number Of Ingredients 12

Ingredients

2 tablespoons ghee or rapeseed (canola) oil
1 three inch piece of cassia bark or cinnamon stick
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon chilli powder
1 teaspoon fennel seeds
10 shallots - finely chopped
20 curry leaves
8 boneless chicken thighs - skinned and cut in half
2 tablespoons garlic and ginger paste
2 teaspoons honey
Salt and pepper to taste

Steps:

Heat the ghee/oil in a large frying pan or wok.
When bubbling, throw in the fennel seeds and cassia bark and fry for about a minute.
Add the curry leaves and chopped shallots and fry until the shallots are soft and translucent - about two minutes.
In go the chicken pieces and the remaining spices. Stir it all up to combine before adding the ginger and garlic paste and the honey.
Fry for about five minutes until the chicken is 80% cooked.
Add about 125ml of water or chicken stock to the pan and simmer for 20 minutes until the chicken is tender coated with the think honey sauce.
Serve immediately with white rice.

CHETTINAD CHICKEN CURRY

Chettinad Chicken Curry image

Make and share this Chettinad Chicken Curry recipe from Food.com.

Provided by evelynathens

Categories Curries

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 19

Ingredients

6 whole cloves
8 green cardamom pods, husked
2 tablespoons canola oil
8 garlic cloves, finely minced
2 cups finely chopped onions
1 inch cinnamon stick
1 teaspoon ground cumin
1 teaspoon cayenne
2 teaspoons ground coriander
1/2 teaspoon ground ginger
1 teaspoon coarsely crushed black pepper
1/4 teaspoon turmeric
2 lbs boneless skinless chicken breasts
1 cup tomato puree
1/2 cup grated fresh coconut (see Note)
1 1/2 teaspoons salt (to taste)
1 cup water
1 tablespoon lemon juice
fresh cilantro stem (to garnish)

Steps:

Coarsely crush the cloves and cardamom using a mortar and pestle or a spice mill. Set aside.
Heat the oil in a heavy skillet over moderately high heat. Add the garlic and onion and cook for about 4 minutes, until lightly browned.
Add the cloves/cardamom and cinnamon. Stir and cook for 30 seconds. Add the cumin, cayenne, coriander, ginger, pepper and turmeric. Stir and cook until aromatic, 30 seconds. Add the chicken and sear for 3 to 4 minutes per side, until light brown.
Add the tomato puree, coconut, salt and water. Bring to a gentle boil, reduce heat to medium, cover and cook for about 20 minutes, until the chicken is tender. Sprinkle in the lemon juice. Transfer to a heated serving dish. Remove the cinnamon stick. Garnish with sprigs of cilantro.
Note: If you don't want to grate your own coconut, you can buy frozen grated coconut in Indian and Asian markets.

Nutrition Facts : Calories 422.9, Fat 13.8, SaturatedFat 4.3, Cholesterol 131.7, Sodium 1045.4, Carbohydrate 19.1, Fiber 4.1, Sugar 7.3, Protein 55.3

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