Chettinadu Chicken Curry

Who wants to eat the same old style chicken curry always ? I don't !!! So, love to keep trying different ones. This time it was Chettinadu Chicken . It was so so so so good !!!

And, of course I need a veggie always on the side and when I cooked Chettinadu Chicken curry, I made some Broccoli Thoren  and I loved it !!!!! So did my darling hubby and beautiful kiddos. I also made some Paccha Morr ( White Morr) to go with this. That is the perfect combination. White morr, with the blend of crushed ginger, curry leaves, green chillies and a pearl onion is simply out if this world and a perfect combination for this Chettinadu Chicken Curry, I'll tell you why .

Chettinadu Curry is more on the spicy side with a stronger flavor of all the spices added in it and freshly ground ingredients. So, this white morr ( Paccha Morr ) kind of mellows down the strong flavor and they compliment each other so well.

So, here's what one of my afternoon lunch looked like, white morr is missing here though.

Recipe for Chettinadu Chicken Curry

Marinate and keep aside

Chicken - 2 lb.

Salt

Tumeric -1 teaspoon

Lemon Juice - 2 tablespoon

Chettinadu Masala ( Dry Roast *)

1. Coriander Seeds - 2-3 tablespoons

2. Dry Red Chilli - 4-5 

3. Fennel Seeds - 1-2 teaspoon

4. Cumin - 1 teaspoon

5. Cinnamon Stick -  5cm

6. Kalpasi ( Black Stone Flower) - 2-3 pieces

7. Black Pepper Corns -  1-2 teaspoon

8. Cardamom Pods - 4-5

9. Star Anise - 1

10. Cloves  3-4

11. Poppy Seeds - 1 tablespoon

12. Freshly Grated Coconut - 1/4 cup

* Dry roast from 1-10, make sure it doesn't burn, then add the poppy seeds and grated coconut, making sure it doesn't burn, keep stirring until coconut turns slightly golden and switch off.

Once its cool, grind it to a smooth paste.

Preparing the Gravy

Oil - 2-3 tablespoons

Onion -  2 thinly sliced

Tomatoes - 2 chopped small

Ginger Garlic - paste 2 table spoon

Curry leaves 

1. Start by marinating the chicken and keeping it aside

2. Then get ready the Chettinadu Masala

3. Then heat oil  a Kadai, add the onions, sauté till golden brown, then add the ginger garlic paste, curry leaves add the tomatoes and cook really well, else the chicken will be rubbery. Once the tomatoes are really cooked , add the chicken and give it a nice stir, then add in the Chettinadu Masala. Let it cook well in medium flame.

Once its done, enjoy it with some rice and a nice veggie in the side for lunch and for dinner have it with some Chappathis.... Enjoy !