Chettinad Style Chicken Curry

Chettinad style Chicken Curry -  A delicious main curry with rice / rotis / parathas / pulao / appam / idiyappam …

Serves: 4 - 5 

                      

Ingredients

For the chicken:

750 g chicken, cut into medium size pieces

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

½ teaspoon salt

Wash and clean chicken pieces. Drain out water completely. Marinate chicken pieces with turmeric powder, red chilli powder and salt. Cover and keep aside for half an hour.

For the coconut paste:

Ingredients

6 tablespoon grated coconut

6 cashew nuts

Method

Soak cashew nuts in ¼ cup water for 1 hour. Transfer grated coconut  and  soaked cashew nuts (including water in which cashew nuts soaked) into small mixer bowl and make a smooth paste. Keep aside.

Other ingredients

1 tablespoon oil

4 onions, thinly sliced

2 teaspoon ginger – garlic paste

1 teaspoon red chilli powder

¼ teaspoon turmeric powder

1 ½  teaspoon coriander powder

3 well ripe tomatoes, chopped

Marinated chicken pieces (drain out excess water)

¾ teaspoon salt

3/4 teaspoon pepper powder

½ teaspoon saunf powder (perumjeerakapodi)

1/4 teaspoon cinnamon powder

1/4 teaspoon nutmeg powder

1/4 teaspoon clove powder

1 cup / 200 ml water

Coconut – cashew nut paste

½ cup chopped coriander leaves (malli)

Method

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water (spice mix).

Heat oil in a pan or karahi on a medium heat. Add sliced onion and fry till golden color.

Add ginger – garlic paste and fry for 1 – 2 minutes until raw smell disappears.

Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the water dries up and well combined with other ingredients.

Add chopped tomatoes and fry for  5 – 7 minutes until well combined and thickens.

Add marinated chicken pieces (drain out excess water) and fry for 8 minutes.

Add salt to taste, pepper powder, saunf powder, cinnamon powder, clove powder, nut meg powder and 1 cup water (up to the level of chicken pieces). Mix all the ingredients well. Cover with a lid and cook on a medium heat for 30 – 35 minutes until almost done.

Finally add coconut – cashew nut paste and  ½ cup chopped coriander leaves.  Adjust salt if required.  Mix well. Cover with a lid again and cook on a low heat for another 10 minutes. Serve with rice /rotis  / pulao / parathas …

Chettinad Kitchen by Alamelu Vairavan

Chettinad Kitchen: Foods and flavours from South India presents tempting and simple recipes for a broad range of delicious Chettinad food items. This book is aimed at modest day cooks who wish to explore this famous South Indian cuisine in their own kitchen. It presents each recipes in a step – by – step format that is easy to follow.

With over 100 recipe, 24 color photographs, a glossary of  Chettinad food and a shopping list of spices, this book is an excellent and valuable guide to Chettinad cooking. It will take you on an unforgettable and enjoyable culinary journey to Chettinad. Available @ various online stores (Homeshop 18, Snapdeal, Sapna .. Price Rs 273 - 365/).

Chettinad style Muttai Varuval (Chettinad style spicy egg fry)

Chettinad style Muttai Varuval (Chettinad style spicy egg fry)

Recipe from Aharam Cook book by Sabitha Radhakrishna.

Serves: 3

Ingredients

3 boiled eggs

1 tablespoon oil

6 curry leaves

3 cloves

1 small cinnamon stick (1 – inch size)

1 big onion, finely sliced

1 teaspoon chopped coriander leaves (to garnish)

Spice powders:

¾ teaspoon red chilli powder

1 teaspoon coriander powder

¼ teaspoon cumin powder (jeera powder)

¼ teaspoon pepper powder

¼ teaspoon turmeric powder

1 big tomato, finely chopped

1 level teaspoon thick ginger – garlic paste

½ teaspoon salt (or to taste)

Method

Boil the eggs and slice into halves lengthwise.

Heat oil in a kadai / pan, temper with curry leaves and whole spices (cloves and cinnamon). Add sliced onion and sauté on a medium to low heat until golden brown.

Add 5 spice powders listed and sauté well. Add tomato, ginger – garlic paste and salt and fry till the whole masala is well blended. Add the eggs and mix lightly while still on the stove.

Remove from heat and garnish with chopped coriander leaves.

Delicious with rotis / puris / pulao / ghee rice … as a side dish.

kozhi Vartha Kozhambu

Kozhi Vartha Kozhambu

A very tasty Chettinad style chicken curry. Goes well with plain rice or rice varieties, aapppam, Kerala appam, chapatis .. Recipe from Sabitha Radhakrishna’s cookery book ‘’Aharam’’(First published in 2000).

Serves: 7 – 8

Ingredients

1 kg chicken, cut into 12 – 14 pieces

½ teaspoon turmeric powder

½ teaspoon salt

Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate drained chicken pieces with turmeric powder and salt. Keep aside for half an hour.

Other main ingredients

250 ml thin coconut milk

100 ml thick coconut milk

For tempering:

1 tablespoon oil (or up to 3 tablespoon or 50 ml)

2 (1 – inch piece) cinnamon

2 teaspoon fennel seeds

2 springs curry leaves (or 12 nos)

3 large (each 60 – 70 g) onions, sliced finely

2 tablespoon thick ginger – garlic paste (fresh and homemade)

1 tablespoon (3 teaspoon) red chilli powder

1 tablespoon (3 teaspoon) coriander powder

½ teaspoon turmeric powder

3 large tomatoes, chopped

Marinated chicken pieces

Extra salt to taste (or 1 teaspoon)

1 teaspoon thick tamarind paste (or to taste)

Method

Heat oil in a heavy pan. Add cinnamon and fennel seeds. Fry on a low heat until fragrant.

Add curry leaves, sauté and add onions. When they turn golden brown, add ginger – garlic paste, red chilli powder, coriander powder, and turmeric powder. Saute for 2 minutes, add chopped tomatoes, and sauté till tomatoes are well blended.

Add marinated chicken pieces and salt and fry oil rises on top.

Pour thin coconut milk over the chicken, and cook covered on low heat.

When the chicken is tender, add thick coconut milk, and the thick tamarind paste.

Simmer for 5 minutes, and remove from the heat.

Serve with plain rice or rice varieties, chapatti, parotta, aappam, appam ..

Tip: Consume this curry after half an hour. Then it will absorb all the flavours of spices and coconut milk.

Mutton Kola Urudai (Deep fried minced mutton balls in Chettinad cuisine)

Mutton Kola Urundai

A very popular deep fried mutton (lamb) balls in Chettinad Cuisine!!

Makes: 10 mutton kola urundai

Ingredients

1 tablespoon oil

1 teaspoon fennel (saunf)

1 teaspoon khus khus (poppy seeds)

50 g (1 medium size) onion , finely chopped (or 6 shallot / small onion, finely chopped)

1 tablespoon ginger - garlic paste

3 green chillis, finely chopped

4 curry leaves

1 teaspoon red chilli powder

1/4 teaspoon turmeric powder

1 1/2 teaspoon coriander Powder

½ teaspoon black pepper powder

300 g mutton (lamb) mince

½ teaspoon salt (or to taste)

1 tablespoon cashew nut powder

1 tablespoon chana dal (Bengal gram) powder

1 egg (beat well)

1 tablespoon chopped coriander leaves

1 teaspoon Chettinadu Garam Masala Powder ( dry roast 3 cardamoms , 2 cinnamon, 3 cloves, 1/4 teaspoon marathi mokku, 1 star anise, 1/4 teaspoon kalpasi and 1/4 teaspoon saunf and make a fine powder in a mixer )

250 g oil for frying

1 spring curry leaves

Lemon wedges for garnishing

Method

Wash minced mutton squeeze out water.

Dilute red chilli powder, coriander powder, turmeric powder and pepper powder in 2 tablespoon of water and keep aside (spice mix).

Heat oil in a pan. Add fennel and khus khus and fry on a low heat for 2 minutes until fragrant. Add finely chopped onion and fry until golden color on s medium to low heat.

Add ginger – garlic paste and stir well on a low heat until the raw smell goes.

Add chopped green chilli and curry leaves. Fry for 2 minutes.

Add diluted spice mix. Stir well for 2 minutes until thickens and water dries up.

Add mutton mince and salt to taste. Mix all the ingredients well. Cover with tight lid and cook on a medium to low heat for 10 minutes or until done and water dries up from mutton mince. Open the lid and stir continuously for 5 minutes. Keep aside to cool for 15 minutes.

Transfer cooked mutton mince mixture into a mixer bowl and add cashew nut powder, chana dal powder and 2 teaspoon beaten egg. Blend well for 1 minute. Now it will form a ball.

Final preparation

Transfer this blended mixture in another bowl and mix with chopped coriander leaves and Chettinad masala powder. Divide this mixture into 10 parts and make round balls.

Heat oil in a deep frying pan / kadai, Reduce the heat to medium and deep fry mutton balls until golden brown color on both the sides ( 5 balls at a time – depends upon the size of the pan). Drain out oil and place on kitchen towel to absorb extra oil. Decorate with deep fried curry leaves (optional). Serve hot with fresh salad and lemon wedges.

Chicken Chettinad

Chicken Chettinad - A very popular spicy chicken preparation in Chettinad cuisine (Traditional recipe) !!

Serves: 4 - 5

Ingredients

1 kg Chicken

2 tablespoon oil

1 bay leaf

3 onions, finely chopped

8 curry leaves

3 tomatoes, finely chopped

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

Juice of a lemon

1 cup (200 ml) water

2 - 3 teaspoon salt (or to taste)

1 tablespoon chopped coriander leaves

For Chettinad Masala:

1 teaspoon oil

2 teaspoon poppy seeds ( khus khus )

1/2 cup /50 g (4 - 5 tablespoons) grated coconut

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1/2 teaspoon cumin ( jeera ) seeds

8 whole red chillies

1 teaspoon kalpasi (black stone flower and Marathi mokku - available @ all leading provision stores ... Nilgiris, Santosh Super Stores & Annachi Supermarket in Chennai)

1 teaspoon Marathi mokku (dried flower pods)

1 - inch stick cinnamon

3 green cardamom

1 star anise

2 cloves

2 teaspoon chopped ginger

2 teaspoon chopped garlic

Method

Clean the chicken, remove the skin and cut into small pieces.

Chop the onions and tomatoes separately.

Heat oil in a kadai / frying pan. Dry roast the whole red chillies, grated coconut, poppy seeds, kalpasi, marathi mokku, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise and fennel seeds until fragrant / crisp on a medium to low heat. Stir continuously. Then grind to a paste along with ginger and garlic. Sprinkle very little water when making the paste in a mixer.

Heat oil in a vessel / pan / kadai and fry bay leaf until fragrant.

Add onions and fry till golden color on a medium to low heat, then add curry leaves and ground paste and sauté for some time. Add the tomatoes, red chili powder, turmeric powder and sauté on a low heat for 5 - 8 minutes / till you get a nice aroma.

Add the chicken, mix well and cook for 5 minutes and then add 1 cup (200 ml) of water, salt to taste and lemon juice. Cover and cook on a low heat for 25 to 30 minutes or till the chicken is done / well coated with all the masalas / thick gravy. Serve hot and decorate with coriander leaves. Accompaniments- Rice/ Chapati / Parotta / Naan.

Chettinad Masala Dosa

Chettinad Masala Dosa

Makes: 4 (filling for 4 masala dosas)

You will need

1 container / sufficient quantity dosa batter for 4 dosas
Chettinad masala
2 - 3 teaspoon ghee / oil

Preparation of 1 st filling:

2 tablespoons oil
4 onions (medium size), finely chopped
2 tomatoes (pick well ripe), finely chopped
2 green chillies, finely chopped

Method

Heat oil in a pan. Add finely chopped onions and fry till pink color.

Add chopped tomatoes and green chillies. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until the mixture thickens / well blended.

Preparation of 2 nd filling:

10 cashew nuts (soak cashew nuts in 2 tablespoons of water for half an hour and make a smooth paste. Keep aside).

2 teaspoons oil
1 tablespoon (15 ml) ginger - garlic paste (fresh and homemade)
1 teaspoon (1 - 1 1/4 teaspoon) red chilli powder
2 teaspoons coriander powder
1/4 teaspoon (2 pinches) turmeric powder
2 teaspoons tomato sauce
Salt to taste (or 1/2 teaspoon)
1 tablespoons chopped coriander leaves

Method

Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoons water and keep aside (spice mix).

Heat oil in a pan. Add ginger - garlic paste and stir well on a low to medium heat for 2 - 3 minutes or until the raw smell goes.

Add diluted spice mix and stir well on a low heat for 2 minutes or until the water dries up and raw smell disappears.

Add cashew nut paste, tomato sauce and chopped coriander leaves. Mix all the ingredients well and stir continuously for 2 - 3 minutes or until thickens and form a soft ball.

Final mixing:

Add onion - tomato mixture into cashew nut - spice - mixture and stir well. Adjust salt to taste. Keep aside.

Final Preparation of Masala Dosa:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Sprinkle a few drops of ghee (optional).

Place the Chettinad masala (filling, 2 tablespoons) in the centre of the dosa. Fold the dosa and cook till crisp and golden color.

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney & sambar. Other accompaniments - Medu vada and Filter coffee.

Mutton Paya / Aatukaal Paya

Idiyappam & Mutton Paya / Aatukaal Paya

Serves: 3 - 4

You will need

4 lamb legs ( 1 set )
1/2 teaspoon turmeric powder
1 tablespoon oil
2 bay leaves
3 cloves
2 cardamoms
1 cinnamon stick
3 onions, finely chopped
3 teaspoon ginger - garlic paste ( fresh & homemade )
2 green chillies ( medium size ) , slit lengthwise
1/2 teaspoon pepper powder
1/4 teaspoon turmeric powder
1 spring curry leaves
1 tomato. finely chopped
1/2 teaspoon salt ( or to taste )
450 ml water ( 2 1/4 cup )
2 teaspoon chopped coriander leaves

Method

Wash and clean lamb leg ( finally wash well with turmeric powder - This kitchen tip is from our neighborhood meat shop owner Bhai ).

Heat oil in a pressure cooker. Reduce heat to medium. Add bay leaf, cloves, cardamom and cinnamon and saute for 2 - 3 minutes until fragrant.

Add chopped onions and fry till golden color.

Add ginger - garlic paste and stir well for 2 - 3 minutes or until the raw smell goes.

Add turmeric powder, slit green chillies, curry leaves and pepper powder. Stir well for 1 - 2 minutes.

Add chopped tomato and salt to taste. Saute for 2 - 3 minutes.

Add lamb legs and stir well for 2 - 3 minutes.

Add 450 ml ( 2 1/4 cup ) water. Close pressure cooker lid and cook on high heat till 6 whistles. Reduce heat to medium and cook for 25 minutes or till done and soft. Switch off the heat and allow the cooker to cool naturally.

Open the lid. Sprinkle chopped coriander leaves and serve with Idiyappam / Chapati / Parotta / ... Idiyappam and Mutton paya is the best combination in Chettinad Cuisine.

Find here Idiyappam recipe : )

Chettinad Fish Fry

Chettinad Fish Fry ( no food color used )

Serves : Four
Cooking time : 15 minutes plus 30 minutes for marination

Ingredients

12 seer fish (nemmeen / vanjiram ) / pomfret fillets
Juice of 2 lemons
1 teaspoon turmeric powder
2 -3 teaspoon red chilli powder
2 teaspoon ginger – garlic paste
1 spring curry leaves for marination
Salt to taste
½ teaspoon pepper powder
Cooking oil for frying
1 spring shallow fried curry leaves for garnishing

Method

Wash and clean the fish fillets. Drain out water. Wipe well with a kitchen towel.

Mix the lemon juice, red chili powder, turmeric powder , ginger – garlic paste , salt , pepper, curry leaves , and apply the paste to the fish fillets. Keep aside for half an hour.

In a frying pan , heat cooking oil. Fry the fish fillets ( 3 - 4 at a time ) on medium heat till done ( both the sides ). Garnish with shallow fried curry leaves. Serve with Chettinad meals / Rice.

Delicious ( take away ) Chettinad dishes from Karaikudi and Anjappar- Chennai

Karaikudi chicken curry



Very spicy !!!! Chettinad chicken



Mutton Biryani



Garlic fish from Anjappar - Anna Nagar - Chennai

Chilli fish from Anjappar

Visit Karaikudi and Anjappar for delicious Chettinad Cuisine

Karaikudi

F- 32, 2 nd Main Road ( towards Chintamani )

Anna Nagar East

Chennai # 26213888

Anjappar

Near Tanishq, Mc Rennet & Sri Krishna Sweets

Anna Nagar East

Chennai #26264111 /26264555