Are you ready for the best chicken curry ever? Here it is.
Whenever I think about a good chicken meal, the first thing that comes to my mind is chicken curry. I tried this chettinad style chicken curry a couple of years ago for the very first time, and I’ve been hooked on it ever since. It’s super spicy, yet delicious enough to make your taste buds happy.
This is very similar to the capsicum chicken recipe I posted a few years ago. I thought I’d make some variations and add freshly grated black pepper to create this chettinad style chicken pepper roast. This recipe is a keeper. Once you try it, I’m pretty sure you’ll also feel the same way.
Let’s make this curry!!
- 2 tbsp oil
- 1 tsp mustard seeds
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- 1 large (1 cup) onion, finely chopped
- 1tbsp minced ginger
- 1tbsp minced garlic
- ½ tsp ground turmeric
- 3tsp ground coriander
- ½ tsp ground cumin
- ½ tsp chilly powder (optional)
- 1 tsp + 3 tsp ground black pepper
- 3 tbsp canned diced tomatoes or 2 large tomatoes, finely chopped
- 1kg chicken, cut into medium-sized pieces
- 2tsp garam masala
- A sprig of curry leaves
- Salt to taste
- Coriander leaves, to garnish
- Steamed rice or roti, to serve
- Heat oil in a large pan over medium-high heat. Splutter mustard seeds, fennel seeds and cumin seeds. Saute few curry leaves. Add onions, and sauté, for 2-3 mins, or until onions turn light brown. Stir in minced ginger and garlic. Saute until aromatic. Add ground turmeric, ground coriander, ground cumin, 1 tsp ground black pepper and chilly powder. Saute for few seconds, or until the raw smell disappears.
- Stir in tomatoes. Add enough salt and water (if needed). Mix well. Simmer until oil separates. Add chicken, mix, and bring to a boil. Reduce heat, and simmer until chicken is half cooked. Add 3tsp ground black pepper, and cook, covered, for 10-15 minutes. When done, sprinkle with garam masala and heat through.
- Garnish chicken roast with coriander leaves. Serve hot with rice or roti.