Chettinad Chicken Curry, The Very Best Way to Track Your Food

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Chettinad Chicken Curry

Before you jump to Chettinad Chicken Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Making the decision to eat healthily offers great benefits and is becoming a more popular way of life. There are many health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Although we’re always being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. It is likely that lots of people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make some simple changes that can start to make a good impact on our day-to-day eating habits.

You can obtain results without needing to remove foods from your diet or make considerable changes at once. Even more important than completely changing your diet is just substituting healthy eating choices whenever you can. Soon enough, you will probably find that you will eat more and more healthy food as your taste buds get used to the change. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.

Obviously, it’s not hard to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to chettinad chicken curry recipe. You can have chettinad chicken curry using 26 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Chettinad Chicken Curry:

  1. You need of To Marinate:.
  2. Take 1 of . Chicken – 1 whole baby chicken (1 kg).
  3. Provide 2 of . Yogurt – 1/4 cup.
  4. Take 3 of . Salt – as needed.
  5. Take 4 of . Turmeric – 1/2 tsp.
  6. Get of To Grind:.
  7. Use 1 of . Red chillies – 7 (Dry).
  8. Prepare 2 of . Kashmiri red chillies – 5 (Which gives you nice colour).
  9. Take 3 of . Coriander seeds – 1 tbsp.
  10. Get 4 of . Pepper corns – 1 tbsp.
  11. Get 5 of . Cumin seeds – 1 tsp.
  12. Use 6 of . Fennel seeds – 1 tsp.
  13. Provide 7 of . Coconut – 1/3 cup.
  14. You need of Other Ingredients:.
  15. Prepare 1 of . Gingelly Oil – 2 tbsp.
  16. You need 2 of . Bay leaf – 2.
  17. Prepare 3 of . Cinnamon – 1 stick.
  18. Get 4 of . Cloves – 4.
  19. Use 5 of . Cardamon – 4.
  20. Get 6 of . Small onion – 1 cup.
  21. Get 7 of . Tomato – 2 small.
  22. Use 8 of . Ginger garlic paste – 1 tbsp.
  23. Get 9 of . Green chilli – 1 silted.
  24. Get 10 of . Curry leaves – 1/4 cup.
  25. Provide 11 of . Salt – as needed.
  26. Provide 12 of . Coriander leaves – for garnish.

Instructions to make Chettinad Chicken Curry:

  1. 1. Cut the baby chicken into small pieces and wash thoroughly in running water minimum 5 times. 2. Marinate the chicken under the topic "To Marinate" for atleast 1 hour in fridge. 3. Heat a kadai dry roast all the ingredients under the topic "To Grind". Keep the flame into low don't burn the masalas. Cool and grind into smooth paste by adding needed water. Keep this aside..
  2. 4. Now puree the shallots and tomato separately and keep aside. Prepare Ginger Garlic paste. 5. Heat kadai add oil. Once hot add cinnamon, bay leaf, cardamon and clove. Now add curry leaves. Once it done add the onion puree and saute until onion raw smell goes off. 6. Now add Ginger garlic paste and green chilli. Saute until raw smell goes off. Now add marinated chicken and saute for 3 to 4 minutes in medium flame..
  3. 7. Now add tomato puree, ground paste and salt. 8. Add 2 cups of water and check the salt. Close with lid and cook untill chicken done 90%. 9. Open the lid and cook in low flame till chicken done completely. Oil will come out of the sides and form a thin layer top of the gravy. This is the right consistency to switch off the flame..
  4. 10. Garnish with coriander leaves and serve hot with rice..

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