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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love Chettinad-style food. The gravy is very peppery and flavourful. This curry goes very well with plain rice and papad on the side. Ingredients:
2 1/4 pounds skinless, boneless chicken breast, cut into bite-sized chunks |
1 teaspoon turmeric |
salt to taste |
1/4 cup vegetable oil |
2 teaspoons poppy seeds |
2 teaspoons whole black peppercorns |
2 teaspoons fennel seed |
2 teaspoons coriander seed |
1 teaspoon cumin seed |
3 large onions, minced |
4 green chile peppers, chopped |
2 sprigs fresh curry leaves |
1 tablespoon ginger paste |
1 teaspoon garlic paste |
1 cup chopped fresh tomatoes |
1/2 cup water |
Directions:
1. Rub the chicken pieces with the turmeric and salt. Set aside.
2. Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change color; remove from the skillet, keeping the oil in the skillet. Grind the spice mixture with a mortar and pestle and set aside.
3. Add the onion, green chile peppers, curry leaves, ginger paste, and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.
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