Chicken Chettinad - The World's Food
The World's Food
Yield: 3
Time: 1 1/2 hours
Chicken Coconut Curry From South India
Ingredients
1 inch fresh ginger4 cloves garlic
3 tablespoons vegetable oil, divided
2 pounds chicken
½ teaspoon turmeric, divided
¾ teaspoon Kashmiri chili powder, divided
1 tablespoon Indian curd or plain yogurt
1 teaspoon salt, divided
1 tablespoon coriander seeds
1 teaspoon fennel seeds
¾ teaspoon cumin powder
½ teaspoon peppercorns
3 whole green cardamom
4 whole cloves
1 inch cinnamon stick
1 tablespoon poppy seeds
¼ cup coconut flakes
1 cup diced onion
1 bay leaf
1½ cups diced tomatoes
20 curry leaves
1¼ cups hot water
Preparation
Step 1
Make garlic ginger paste: Blend 1 inch ginger, 4 cloves garlic and 1 Tablespoon oil until smooth, set aside
Make garlic ginger paste: Blend 1 inch ginger, 4 cloves garlic and 1 Tablespoon oil until smooth, set aside
Step 2
Make marinade for chicken: Combine 1 Tablespoon yogurt, ¼ teaspoon turmeric, ¼ teaspoon Kashmiri chili powder, ginger garlic paste and salt
Step 3
Coat chicken with marinade and let sit for 30 minutes
Step 4
Make masala paste: In a Dutch oven over medium-low heat, dry roast 1 Tablespoon coriander seeds and ¼ teaspoon Kashmiri chili powder until coriander becomes aromatic
Step 5
Next add 1 teaspoon fennel seeds, ¾ teaspoon cumin powder, ½ teaspoon peppercorns, 3 cardamom pods, 4 cloves and 1 inch cinnamon stick and dry roast until aromatic, browned but not burned
Next add 1 teaspoon fennel seeds, ¾ teaspoon cumin powder, ½ teaspoon peppercorns, 3 cardamom pods, 4 cloves and 1 inch cinnamon stick and dry roast until aromatic, browned but not burned
Step 6
Next add 1 Tablespoon poppy seeds and dry roast until poppy seeds turn crisp
Step 7
Lastly, add ¼ cup coconut flakes and dry roast until the coconut becomes aromatic, then transfer masala spices to a bowl and cool to room temperature
Step 8
When cool, add masala spices to a small food processor with up to ¼ cup water and blend until it creates a smooth paste, then set aside
Step 9
Using a skillet or Dutch oven over medium-high heat, add 1 Tablespoon oil, 1 cup diced onion and 1 bay leaf, and cook until onions have browned
Step 10
Reduce heat to low, add chicken and cook for 5 minutes, taking care not to burn onions
Step 11
Add 1½ cups diced tomatoes, ¼ teaspoon Kashmiri chili powder, ½ teaspoon salt and ¼ teaspoon turmeric, then cook 5-7 minutes
Step 12
Add masala paste, 20 curry leaves and 1¼ cups hot water, cover and simmer 45 minutes
Step 13
Once chicken is tender and cooked through, remove lid and simmer until sauce thickens
Step 14
Serve with basmati rice or chapati (roti, flatbread)
Note: This is a slightly modified version of the original recipe found here.
