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How To Make Chettinad Chicken Curry Recipe - Chettinad Chicken Surri
Dinner

How To Make Chettinad Chicken Curry Recipe - Chettinad Chicken Surri

If you enjoy How To Make Chettinad Chicken Curry Recipe - Chettinad Chicken Surri cuisine, this Dinner recipe is worth trying at home....

⏱️

10 Min Prep

🔥

45 Min Cook

🍽️

4 Servings

🥗

Non Vegeterian

Ingredients

  • 500 grams Chicken
  • 1-1/2 cup Shallots - chopped
  • 1 Tomatoes - chopped
  • 2 sprig Curry leaves
  • 1/2 teaspoon Fennel seeds (Saunf)
  • 4 Dry Red Chillies
  • 3 Green Chillies
  • 1 tablespoon Ginger Garlic Paste
  • 1/2 teaspoon Turmeric powder (Haldi) - + 1/2 teaspoon extra
  • 1 teaspoon Fennel Powder - roasted
  • 1 tablespoon Coriander Powder (Dhania)
  • 2 tablespoon Red Chilli powder
  • 1 teaspoon Black pepper powder
  • 1/2 cup Tamarind Water
  • Salt - to taste
  • 3 tablespoon Sunflower Oil
  • Water - as required
  • Coriander (Dhania) Leaves - chopped for garnish

Instructions

1
To begin making the Chettinadu Kuzhambu method, rinse the chicken thoroughly.
2
Then toss in about 1/2 teaspoon of turmeric dusting seasoning and liquid until chicken in fully immersed and let it sit for 10 mins.
3
Then strain the turmeric liquid and infuse with little seasoning.
4
This step of washing chicken in turmeric liquid will reduce the smell in the chicken.In a wok/kadai, toss in coat on medium flame.
5
First toss in finely finely sliced shallots and sauté till onions turn soft.
6
Then toss in ginger garlic paste and bring to temperature till the raw smell of the paste is gone.toss in fennel seeds, curry leaves, dried red chilies, green chilies and continur to bring to temperature for another minute or so. toss in finely finely sliced tomatoes and bring to temperature till tomatoes turn soft and mushy.Now toss in the marinated chicken and let it bring to temperature for 3 to 5 mins.toss in all the seasoning powders, toss together well.
7
bring to temperature for another 5 mins.Now toss in seasoning and about 1/2 cup liquid.
8
put a lid on and bring to temperature until chicken is 3/4 cooked.Now toss in tamarind nectar, toss together well and continue to bring to temperature on low flame for about 10 mins.Finally toss in finely sliced crisp coriander leaves and curry leaves.
9
Turn off flame.
10
present scalding.present Chettinadu Kozhi Kuzhambu method  along with Steamed Rice  and well-seasoned Chettinad Fish cooking vessel-fry method for a weekday lunch or dinner.

Recipe Information

Cuisine
Chettinad
Course
Dinner
Diet
Non Vegeterian
Total Time
55 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

45 mins

Total Time

55 mins
#chettinad #dinner #nonvegeterian
Author

Master Chef

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