Chettinad Chicken Curry Recipe by _Salma07
Chettinad Chicken Curry Cooking Instructions 20 minutes 1 Wash the chicken, then coat it with salt, ginger-garlic paste, and turmeric powder. Mix well and let it marinate for 20 minutes. 2 Set aside all the whole spices. 3 Roast the whole spices with a little butter or sesame oil, then let them cool and grind into a paste. 4 Chop the onion. 5 Heat oil in a pot, add the chopped onion, and fry until golden brown. 6 Once the onion is fried, add the marinated chicken and cook for 2 minutes. 7 After 2 minutes, add the ground spice paste, mix well, add 2 cups of water (about 480 ml), cover, and cook the chicken for 15 minutes. 8 Once most of the water has evaporated, sauté the chicken until well browned. 9 Add fresh cilantro, mint, and green chilies to the chicken. Adjust the gravy to your liking and simmer on low heat for 5 minutes. 10 Serve Chettinad Chicken Curry with roti, rice, or paratha. 11 1 Wash the chicken, then coat it with salt, ginger-garlic paste, and turmeric powder. Mix well and let it marinate for 20 minutes. 1 Wash the chicken, then coat it with salt, ginger-garlic paste, and turmeric powder. Mix well and let it marinate for 20 minutes. 2 Set aside all the whole spices. 2 Set aside all the whole spices. 3 Roast the whole spices with a little butter or sesame oil, then let them cool and grind into a paste. 3 Roast the whole spices with a little butter or sesame oil, then let them cool and grind into a paste. 4 Chop the onion. 4 Chop the onion. 5 Heat oil in a pot, add the chopped onion, and fry until golden brown. 5 Heat oil in a pot, add the chopped onion, and fry until golden brown. 6 Once the onion is fried, add the marinated chicken and cook for 2 minutes. 6 Once the onion is fried, add the marinated chicken and cook for 2 minutes. 7 After 2 minutes, add the ground spice paste, mix well, add 2 cups of water (about 480 ml), cover, and cook the chicken for 15 minutes. 7 After 2 minutes, add the ground spice paste, mix well, add 2 cups of water (about 480 ml), cover, and cook the chicken for 15 minutes. 8 Once most of the water has evaporated, sauté the chicken until well browned. 8 Once most of the water has evaporated, sauté the chicken until well browned. 9 Add fresh cilantro, mint, and green chilies to the chicken. Adjust the gravy to your liking and simmer on low heat for 5 minutes. 9 Add fresh cilantro, mint, and green chilies to the chicken. Adjust the gravy to your liking and simmer on low heat for 5 minutes. 10 Serve Chettinad Chicken Curry with roti, rice, or paratha. 10 Serve Chettinad Chicken Curry with roti, rice, or paratha. 11 11 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Japanese Mashed Cucumber Salad Eiersalat - egg salad California Farm Chicken Soup with Egg Lemon Sauce Mackerel Takikomi Gohan Cocktail Sauce Japanese Mashed Cucumber Salad Eiersalat - egg salad California Farm Chicken Soup with Egg Lemon Sauce Mackerel Takikomi Gohan Cocktail Sauce Red Chicken kabsa Tortilla Cone Mango Frooti Pork rolls with peaches Triple meat cutlets Roast chicken legs with orange Aloo parata Sev Tamatar Nu shaak Kathiyawadi Sev Tamatar Ki Sabji Ghormeh Sabzi – The Heart of Persian Comfort Food Chocolate & Oat Slice Red Chicken kabsa Tortilla Cone Mango Frooti Pork rolls with peaches Triple meat cutlets Roast chicken legs with orange Aloo parata Sev Tamatar Nu shaak Kathiyawadi Sev Tamatar Ki Sabji Ghormeh Sabzi – The Heart of Persian Comfort Food Chocolate & Oat Slice