Chicken curry in chettinad style.

Chettinad chicken curry/kulambu is a most popular receipe in South Indian cuisine. I have made this once in a week, because my family loves  alot. It is  very tasty and different from that one which you ate in restaurants. Most of them are using packet masala for this receipe, but in chettinad receipes we use only fresh grounded paste. That's why it tastes great and different from all other receipes. 

Meanwhile check out my another receipes like
Chettinad mutton gravy, 
Lamp leg soup, 
Chettinad easy fish curry. 

Preparation time:10 minutes 
Cooking time: 20 minutes 
Serves: 3 to 4

Ingredients :

1. Chicken- 1/2 kg
2. Shallots/pearl onions - 15
3. Tomatoes- 2 
4. Masala red chili powder - 3 spoon
5. Red chili powder - 1 tsp 
6. Turmeric powder- 1tsp 
7. Fennel seeds - 1tsp 
8. Curry leaves - few
9. Salt as required 

For grounded paste :

1. Coconut - 3 stripes 
2. Pepper - 1 tsp 
3. Garlic - 3 pallu 

Method:

Step 1: First make a fine paste of coconut, pepper and garlic and set aside. 

Step 2: Take a pan, heat 4 tsp of oil and add Fennel seeds, curry leaves, chopped shallots, and saute them well. 

Step 3:After the shallots turn light brown in color, add tomatoes, turmeric powder and salt. Cook till the tomatoes turns mushy. 

Step 4: Now add chicken, mix well. add masala red chili powder, red chili powder and saute for 2 minutes. 

Step 5: Add 3 cups of water and close the pan with lid. Now leave the pan to boil till the chicken cooks soft. 

Step 6: If the chicken cooked well, now add the grounded paste in the curry and cook for just 2 minutes and switch off the stove. Serve hot with rice or chapathi. 

Note: In this receipe, we don't use ginger garlic paste. If you wish to use, then add as optional. 

If you wish garnish with coriander leaves. 

Mostly we use shallots for chettinad receipes, because it tastes greater than large onions. 

Pictorial :

Take the ingredients ready

Take coconut, pepper and garlic for making paste

Make a smooth paste like this. 

Heat oil in a pan, add Fennel seeds, curry leaves, chopped shallots and cook till onion turns out it's color

Add tomatoes and cook till it turns mushy and add chicken, salt. 

After sauting chicken, add turmeric powder, masala red chili powder, red chili powder and cook for 2 minutes. 

Now add 3 cups of water and bring it to boil

After the chicken cooked soft, add the grounded paste,  mix well and cook just 2 minutes. Switch off the stove. 

Now it's ready to serve hot. 

It looks tempting right!!! Try this once in your house and let me know how it turns out for you.