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Beans–would you believe it?–are really great for your heart. The after effects of eating them might not have a pleasant smell, but they’re great for the inside of your body. This doesn’t mean that the simple act of eating beans will counteract the effects of other bad foods you might be ingesting. What is true, however, is that putting kidney beans on your Caesar’s salad rather than chicken or consuming soy burgers instead of beef hamburgers is a good course of action to take. Luckily, beans are really tasty and you never know…you might not even miss the real beef or chicken.
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We hope you got insight from reading it, now let’s go back to chettinad chicken curry recipe. To make chettinad chicken curry you only need 24 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Chettinad chicken curry:
- Take 500 gm chicken
- Get 1/2 tsp turmeric powder
- Provide 1 tsp lemon juice
- Use To taste Salt as per taste
- Provide For the masala and curry
- Take As needed Cooking oil
- Take 5/6 curry leaves
- You need 1 medium sized onion finely chopped
- Take 2 bay leaves
- Prepare 2 tsp black pepper
- Provide 3 dried red chilli (you can adjust as per your taste)
- Take 1/2 tbsp cumin seeds
- Provide 3 tbsp coriander seeds
- Provide 4-5 green cardamom
- Prepare 1 inch cinnamon stick
- Get 4-5 laung / cloves
- You need 1/4 tsp fenugreek
- Prepare 1/2 star anise
- You need 1 tsp fennel seeds
- Provide To taste Salt
- Prepare 1 tsp termaric powder
- Provide 7-8 garlic cloves
- You need 1 inch ginger
- Provide 1/4 cup grated coconut
Instructions to make Chettinad chicken curry:
- In a mixing bowl take the chicken pieces. Add little salt and lemon juice then mix it well and keep it aside for at least 20 to 30 mins.
- In a pan heat little oil then add the cumin seeds, coriander seeds, fenugreek, bay leaves, dried red chilli, cardamom, cinnamon stick, cloves, black pepper, star anise, fennel seeds and saute a little on medium flame. Then transfer it into a plate and dry roast the grated coconut.
- When these spices have cooled down transfer them into a blender jar and crushed a little then add the roasted coconut, ginger,garlic and little water. Blend them into a smooth mixture.
- Now in a pan heat little oil,add few curry leaves and chopped onion. Fried a little then add the marinated chicken pieces and fry for a couple of mins on high flame.
- Then add the chettinad masala mix, turmeric powder salt,water and cook it for another 4 mins. Then cover it with a lid and cook for 15 to 20 mins. Lastly add some coriander leaves.
- Chettinad chicken curry is ready to serve with some hot steamed rice or roti.
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