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Sunday, 14 December 2014

Chennai style Chicken Curry...

Chennai Style Chicken Curry... By Seema Hussain


1 tsp Cumin Seeds

3 Green Cardamom Pods

1-inch Cinnamon Stick

3 Cloves

1 Star Anise

1 kg Skinless Chicken 

350g White or Red Onion, chopped

25g Garlic and 25g Ginger, ground together in a paste

15g Green Chillies, ground into a paste in a pestle and mortar using a little oil

5g Turmeric Powder

10g Red Chilli Powder

20g Coriander Powder

Pinch Salt

250g Chopped Tomatoes

1 and 1/2 tsp Black Peppercorns, cracked

1/2 Tsp Fennel Seeds

200ml Coconut Milk

1/2 Bunch of Coriander Leaves

10 Curry Leaves

150ml Vegetable Oil


- Trim and remove any remaining skin or fat from the chicken 

- Roast the black pepper and fennel seeds and make a powder of both separately

- Wash and finely chop the coriander leaves

- Heat the oil in a heavy-bottomed pan and gently fry the curry leaves, then remove from the heat and set aside

- Add the whole spices to the pan and allow to crackle

- Add the sliced onions and cook until golden brown

- Add the ginger and garlic paste and stir well, then add the chicken and green chilli paste and stir

- Add the turmeric, chilli powder and coriander powder and cook for five minutes

- Add the chopped tomatoes and stir until the chicken is cooked

- Finish with cracked black pepper and fennel powder and coconut milk

- Serve in a bowl, garnished with coriander and fried curry leaves and chillies

(I added 250 gms yoghurt instead of tomatoes)
(Recipe courtesy)
(Pan-Indian restaurant and lounge)

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