How to Cook Chettinad Chicken Curry, A Step-by-Step Guide to Flavorful Spices and Rich Gravy.
1. Ingredients for Chettinad Chicken Curry Gravy:
To prepare Chettinad Chicken Curry, you will need the following ingredients:
- 500g chicken (cut into pieces)
- 2 large onions, finely sliced
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2-3 dried red chilies
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoon poppy seeds
- 1 teaspoon black peppercorns
- 1-2 tablespoons red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon oil
- Salt to taste
- Fresh coriander for garnishing
2. Roasting the Spices:
Chettinad cuisine is known for its aromatic and rich spices. Begin by dry-roasting cumin seeds, fennel seeds, poppy seeds, black peppercorns, and dried red chilies in a pan until fragrant. Grind these roasted spices into a fine powder and set it aside. This spice mix will form the base of the curry’s rich flavor
3. Cooking the Chicken:
In a pan, heat some oil and sauté the sliced onions until golden brown. Add ginger-garlic paste and cook for a few minutes until the raw smell disappears. Stir in the pureed tomatoes, and cook the mixture until the oil separates from the masala. Now, add the ground spice powder, red chili powder, coriander powder, and turmeric powder, and cook for another minute. Add the chicken pieces and stir well to coat them in the spices. Cook the chicken until it turns white and begins to release moisture
4. Simmering and Serving:
Add water to the curry to adjust the consistency of the gravy, then bring it to a boil. Reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld together. Garnish with fresh coriander leaves before serving with rice or roti.
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