Chettinad cuisine is on the hot and spicy side - though not overpowering I would say. Chettiars being very well travelled around the world had access to different regions in south east asia - and different spices. Maybe this is one reason why chettinad cuisine is so diverse - both vegetarian and non-vegetarion foods are really worth exploring.
This recipe is a gift from one of our friends - who is from the Sivaganga region. This chettinad chicken recipe is a dry side-dish, great to accompany beer or rotis, chappatis or as a side dish to rice and some chicken curry.
Chettinad Chicken Ingredients:
- 1 Chicken - approx 1 kg - cut into 1" cubes (with bone)
- 2 Onions - medium sized - finely chopped
- 2 Tomatoes - medium sized - finely chopped
- 1" ginger - peeled and finely chopped
- 4 cloves - garlic - peeled and finely chopped
- 1 tsp - turmeric powder (aka haldi in hindi, manjal in Tamil)
- 2 tsp - red chilli powder
- 1 tsp - coriander powder (freshly ground preferred)
- 8 or 10 - blackpepper corns - freshly ground (very impt for this to be fresh)
- 6 spoons - cookong oil of choice
- 2 sprigs - curry leaves
Method for chettinad chicken:
- Fry the ginger, garlic and onion - until onion turns translucent.
- Add the cloves, turmeric, red chilli powder, coriander powder and fry for 5 miunutes - until a nice fragrance starts wafting out
- Add the tomato - mash slightly with the saute - cook until the raw taste of the tomato goes out - about 8-10 minutes.
- Add the chicken - quickly mix well - to make sure chicken is well coated - continue on a medium flame for 5 minues.
- Add the curry leaves and pepper - mix and cover - all moisuter should go out - this is a dry but chicken should be soft and wet and juicy
You might like these dishes also:
a. Delectable Kundapur CHICKEN CURRY
b. Prawn Pepper Fry / Dry - A Kerala-Konkan delicacy
c. Wet Masala Anjal Fish Fry - Konkani Mangalore Style
d. #1 CLAM RECIPE - Kubay / Kubbe / Tisre Sukke - AWESOME CLAM GINGER MASALA