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How To make Chettinad Kozhi (Chicken) Curry? | Instant Chettinad Kozhi (Chicken) Curry Recipe
Chettinad Kozhi Curry, also known as Chettinad Chicken Curry, is a delicious and flavorful dish from the Chettinad region of Tamil Nadu, India. It is known for its rich and aromatic spices that give it a unique and mouthwatering taste. Here’s a recipe to make Chettinad Kozhi Curry:
Here is a breakfast recipe that is easy to prepare and delicious to eat.
Ingredients
- 500 grams chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons ginger-garlic paste
- 2 green chilies, slit lengthwise
- 1 sprig curry leaves
- 1 tablespoon lemon juice
- 1 tablespoon oil
- Salt to taste
For the masala paste:
- 2 tablespoons grated coconut
- 2 teaspoons fennel seeds
- 1 teaspoon poppy seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
For tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 2 cloves
- 2 cardamom pods
- 1-inch cinnamon stick
For garnish:
- Fresh coriander leaves, chopped
Instructions:
- Dry roast the grated coconut, fennel seeds, poppy seeds, black peppercorns, cumin seeds, and coriander seeds in a pan over medium heat until they turn slightly golden and release their aroma. Let them cool.
- Transfer the roasted spices to a blender or grinder. Add turmeric powder, red chili powder, and a little water. Grind them into a smooth paste. Set aside.
- Heat 1 tablespoon of oil in a large pan or kadai over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Now, add the ground masala paste to the pan and mix well. Cook for a couple of minutes to allow the flavors to blend together.
- Add the chicken pieces to the pan and coat them well with the masala paste. Cook for a few minutes until the chicken starts to brown.
- Pour water into the pan, enough to cover the chicken. Add salt to taste. Give it a stir and bring the curry to a boil.
- Reduce the heat to low, cover the pan, and let the chicken simmer for about 20-25 minutes or until it is cooked thoroughly and tender. Stir occasionally to prevent sticking.
- Meanwhile, in a small pan, heat 2 tablespoons of oil for tempering. Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.
- Pour the tempering over the simmering chicken curry and give it a gentle stir. Add curry leaves and lemon juice. Mix well and let it cook for another 2-3 minutes.
- Remove from heat and garnish with freshly chopped coriander leaves.
Your delicious Chettinad Kozhi Curry is now ready to be served. It pairs well with steamed rice, roti, or dosa. Enjoy the rich and aromatic flavors of this authentic South Indian dish!