Chettinad Chicken

Chettinad Cuisine is the cuisine of the Chettiar's,  one of the hindu castes in southern Tamil Nadu in India. It is said to have originated from Nedungadi  about 600 Km south of Chennai. The cuisine is one of the most spiciest and aromatic Indian cuisines. It uses all variety of spices liberally, but star anise, Black Stone Flower & dried flower pods are the classic trademarks of this cuisines along with ground pepper, dried red chillies and freid coconut.

It mostly goes well with meat, especially chicken, lamb and salted or dried vegetables which are called kulumabu. The curries go well with most Indian staples like steam rice, dosa, roti, paratha & so on..but watch out for the tangy taste and the aroma of spices...

Here is my recipe for Chettinad Chicken curry

Ingredients

1. Chicken – 1 kg (Medium cut, less bones or boneless)

2. Grated coconut – 1 1/2 cup
3. Spices - Poppy seeds – 2 tsp, Fennel seeds(perumjeerakam) – 1 tsp,Coriander seeds – 1 tsp,Jeera – 1/2 tsp,Red chilli – 6-8,Cinnamon stick – 1 medium size piece,Cardamom – 4,Clove – 3,Star anise – 1/2,
4. Ginger -  garlic Paste- 1 tbsp each
5. Turmeric powder – 1/2 tsp,Chili powder – 1 tsp
6. Onion Shallots ( Sambhar Onion) - 15- 20 ( sliced)
7. Tomato – 2 medium ( Cut into small pieces)
8. Lemon – 1
9. Curry leaves - the more the merrier ( about 10 leaves) , mustard seeds - 1 tbsp
Salt
Oil


Clean the chicken and cut into medium size pieces. Marinate the chicken in lime juice, tumeric powder and salt and keep aside for about 20 - 30 mins.
Fry the coconut with number 3 ingredients in oil, till it turn golden brown. Let it cool completely. Do not add water while grinding.This needs to be well ground and a thin film of oil ( from the coconut) will start to appear. 


Heat oil in a bottom heavy pan, splutter the mustard seeds, curry leaves and add sliced shallots and fry it till it becomes golden brown. Add tomato and turmeric and chili powder and mix well. Add salt to taste Add the ground coconut paste and stir it continuously for a few minutes. Once the powders are fried well add chicken pieces, combine well and cook for 10 minutes. Add lemon juice and 2 cups water and cover and cook till the chicken is done. This curry has a thick gravy.

The addition of Tomato and lemon juice is important to reduce the pungent taste of the spices. Serve hot with rice / dosa/ bread / roti and so on...