Chettinad chicken curry

Ingredients:
Whole chicken - 1 (cut into pieces)
Red onion - 1 (chopped into small pieces)
Garlic - 4 cloves (Crushed into almost paste)
Ginger - 2 inch long (crushed like garlic)
Green Chillies - 2 (Slit vertically)
Tomatoes - 2 (medium sized, chopped into small pieces)
Coconut milk - 1/2 cup (take 1/2 coconut and grind it and extract the milk)
Salt - 1 tea spoon (as you wish)
Oil - 1 table spoon (if you need more taste and already working out a lot, increase oil)
Coriander leaves


Items to grind:
Fry the following items together in 1 tea spoon of oil. And then grind and keep it separately.
Cumin seeds - 1 tea spoon (சீரகம்)
Pepper corns - 1/2 tea spoon (மிளகு)
Fennel Seeds - 1 tea spoon (சோம்பு)
Coriander seeds - 1.5 tea spoon (கொத்தமல்லி விதை)
Dry red chillies - 8
Cardamom - 2 (ஏலக்காய்)
Cinnamon - 2 sticks(பட்டை)
Curry leaves - 8 (கறிவேப்பிலை)
Poppy seeds - 0.5 tea spoon (கச கசா)
Cloves - 2 (கிராம்பு)


Method:
In a big kadai heat the oil. (ஒரு வாய் அகன்ற வாணல் )
Add chopped onions and fry till golden brown.
Add ginger, garlic, green chillies, and fry.
Add tomatoes, and necessary salt. After this step don't add salt later. Fry for 5 minutes.
Add the chicken, stir, and let it cook for 5 minutes. No need to cover the kadai. Let the flame run in medium heat.
Add the ground masala earlier and mix well.
Add about 1/2 cup of water, cover the lid and let it cook till the chicken is cooked.
Add the coconut milk and cook for 4 more minutes.
Garnish with coriander leaves (or as you wish).

Posted in: Chicken, Curry