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Recipe of Perfect Chettinad pepper chicken curry

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Chettinad pepper chicken curry

Before you jump to Chettinad pepper chicken curry recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.

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Refrigerators and freezers use a lot of electricity, particularly if they are not working as efficiently as they should. When you can get a new one, they use about 60% less than the old models that are more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to operate less frequently, will also save electricity.

The kitchen by itself gives you many small means by which energy and money can be saved. Eco-friendly living is not that tough. Largely, all it takes is a little common sense.

We hope you got benefit from reading it, now let's go back to chettinad pepper chicken curry recipe. To make chettinad pepper chicken curry you need 19 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Chettinad pepper chicken curry:

  1. Take 1/2 kg of Chicken (Boned and cleaned).
  2. Use 2 tbsp of Oil.
  3. You need 3 of Cloves.
  4. Provide 2 of Cinnamon stick broken.
  5. Get 2 of Cardamom.
  6. Take 1 tsp of Cumin seeds.
  7. You need 1 of Spring Curry leaves.
  8. Use 1/2 tsp of Mustard seeds.
  9. Prepare 1 of Large Onion chopped.
  10. Prepare 2 of Green chillies.
  11. Take 1 tsp of Ginger Garlic paste.
  12. Take 2 of Big Tomatoes finely chopped.
  13. You need 1 tsp of Crushed Pepper.
  14. You need 2 tsp of Coriander powder.
  15. Use As needed of Salt.
  16. Prepare 1 tsp of Red chilli powder.
  17. Provide leaves of To garnish Coriander.
  18. Use 1 tsp of Turmeric powder.
  19. Use 1 tsp of Cumin powder.

Instructions to make Chettinad pepper chicken curry:

  1. Heat oil in wide pan. Add mustard seeds, cumin, cardamom, clove and cinnamon. Once mustard crackled completely add chopped onion, bit salt and saute it..
  2. Now add turmeric powder, ginger garlic paste, curry leaves, green chilli. Saute this for couple of minutes. Add finely chopped tomatoes, red chilli powder, coriander powder, cumin powder and mix it. Close with lid and cook it for 5 minutes in medium flame..
  3. Now add chicken to the pan and mix well. Cover with lid and cook in medium heat until chicken done completely. I use only country chicken so it takes bit more time to cook and it won't oozes extra water. So, I added 1/2 cup of water to cook the chicken..
  4. If you use store bought chicken it oozes more water by itself so you don't want to add any extra water to the chicken to cook. When the chicken is almost done, add crushed pepper and saute it. Open the lid and cook for another 5 minutes in medium flame. Garnish with coriander leaves and serve hot with rice or roti. #mycookbook.

Heat a pan and transfer the pepper chicken gravy to the pan. Saute on high heat until the gravy becomes thick and the masala gets coated on the chicken. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. I was told it's a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In today's version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few.

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