One of the spiciest, oiliest and most aromatic in India, a distinctive culinary style with judicious blend of spices is known as Chettinad cooking. This scrumptious chicken curry gets it flavor from two distinctive ingredients... Kalpasi and Jaathipoo.
| Ingredients-1 | |
|---|---|
| 1 lb | Chicken (1/2 kg approx, cut into small pieces) |
| 2 tsp | Lime juice |
| ¼ tsp | Salt |
| ½ tsp | Turmeric powder |
| Ingredients-2 | |
|---|---|
| 7 nos | Dry red chilli |
| 4 tbsp | Corrainder/dhania seeds |
| 1 tsp | |
| 2 tsp | |
| 2 tsp | |
| 3 tsp | |
| 2 tsp | Split roasted gram/pottukadalai |
| 5 tsp | Dry coconut flakes/ desicated / fresh coconut |
| 2 nos | Cinnamon |
| 3 clove | Cloves |
| 3 nos | Cardamon |
| 2 nos | Mace/jathipoo (2 petals) |
| 1 no | Star anise (2 petals) |
| Ingredients-3 | |
|---|---|
| 2 nos | Bay leaf |
| 3 nos | Black stone flower/ kalpasi |
| 3 nos | Onion |
| 2 nos | Tomato |
| 1 no | Green chilli |
| 1 tsp | Ginger garlic paste |
| 1 tsp | Red chilli powder |
| 6 stks | Corrainder leaves (chopped) |
| 10 nos | Curry leaves |
| 1 tsp | Salt (or to taste) |
| 5 tbsp | Oil |
| ¼ cup | Water |
Marinate chicken with turmeric powder, salt and lime juice for atleast 1/2 hour. Dry roast all the ingredients from group 2 for about 3 minutes until they slightly release aroma and oil.
Grind the dry masala with ginger garlic paste to make a coarse powder and keep it aside. Heat oil in a pan and add bay leaf and kalpasi ; add chopped onions & green chillies and fry until golden brown; add marinated chicken and fry with onions for a while. Add chopped tomatoes along with red chilli powder, gound masala powder (Just add 3/4 of the masala powder and check the taste, if its not too strong for your taste, then add the rest) and salt.
When the masala turns dark brown add water and garnish with coriander & curry leaves. Serve hot with flaky porotta , biryani or any rice dish.
