Ingredients with Measurements:
- 500g chicken, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, finely chopped
- 2 green chilies, slit
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1/2 cup coconut milk
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a dry pan, roast cumin seeds, fennel seeds, coriander seeds, black peppercorns, and mustard seeds until fragrant. Grind them into a fine powder and set aside.
2. Heat oil in a pan and add onions. Sauté until golden brown.
3. Add ginger paste and garlic paste. Sauté for a minute.
4. Add tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
5. Add the ground spice powder, turmeric powder, red chili powder, and garam masala powder. Mix well.
6. Add chicken pieces and salt. Mix well and cook for 5 minutes.
7. Add coconut milk and 1 cup of water. Mix well and bring to a boil.
8. Reduce heat and simmer until the chicken is cooked through and the gravy thickens.
9. Garnish with fresh coriander leaves and serve hot with rice or roti.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Vegetables like potatoes, carrots, and peas can be added to make it a chicken and vegetable curry.
- Cashew nuts or almonds can be added to make it a richer curry.
Tips and tricks:
- Roasting and grinding the spices fresh gives the curry a more authentic flavor.
- Adjust the amount of red chili powder and black peppercorns to your spice preference.
- Use bone-in chicken for a more flavorful curry.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan on low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or roti on the side.
- Garnish with fresh coriander leaves and a sprinkle of red chili powder.
Garnishes:
- Fresh coriander leaves
- Red chili powder
Pairings:
- Rice
- Roti
- Naan
Suggested side dishes:
- Raita
- Papadum
- Pickles
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or yogurt to balance the heat.
- If the gravy is too thin, simmer for longer until it thickens.
- If the chicken is not cooked through, simmer for longer until it is fully cooked.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Chicken Chettinad Curry is a popular dish from the Chettinad region of Tamil Nadu, India. It is known for its spicy and aromatic flavors.
Flavor profiles:
- Spicy, aromatic, and flavorful.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian