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slow-cooked classic chicken chettinad curry.

jehan yusoof
  • 90 minutes
  • Serves 5

INGREDIENTS

Ingredients mentioned below use standard measuring cups and spoons.

Oil as needed(3-5 tablespoons)

1 tbsp

cumin seeds

1 tbsp

fennel seeds

1/2

peppercorns

1 tsp

poppy seeds(there are times that I run out of this ingredient and cook without, so you can make this an optional ingredient but if you want to stick to the authentic recipe then poppy seeds is a must).

4

green cardamoms

3 cloves

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1

piece of Cinnamon(1-2 inches)

1

Star anise

5

whole dry red chillies

1/2

scraped coconut

1

-inch piece of ginger chopped fine

6 cloves

garlic chopped fine

1

sprig of curry leaves

1

large onion

3

medium-sized tomatoes

1 tsp

chillie powder

1

turmeric

Salt to season

700 g

chicken(you can use a mix of parts or boneless chicken as I have done)

2 tbsp

lime

1

and 1/2 cup of water(see notes above if using coconut milk)

Fresh Coriander leaves to garnish.