Pongal special recipe: Spice up your festive celebrations with Chettinad Chicken Curry

Chettinad Chicken Curry

Ingredients

1 tsp – Poppy seeds
1 tsp – Coriander seeds
1 tsp – Cumin seeds
3 – Red chillies (dried)
1 – Cinnamon stick
2 – Cardamom pods
3 – Cloves
½ – Grated coconut
2 tsp – Ginger paste
2 tsp – Vegetable oil (sunflower, canola, or ghee)
10-15 – Curry leaves
2 – Onions (large)
1 – Star anise
2 – Tomatoes (finely chopped)
1 kg – Chicken
2 tsp – Lemon juice

Method

* Heat a heavy bottom pan over medium flame and roast poppy seeds, coriander, cumin, dry red chillies, cinnamon, cardamom, cloves and coconut for three to four minutes.

* Take it off the heat and allow it to cool.

* Grind the mixture into a coarse powder and mix the ginger and garlic paste with it.

* In another deep pan, heat oil and add curry leaves to it. Add onions and saute until the onions turn light golden.

* Add the spicy paste that was prepared earlier along with the star anise. Fry for two to three minutes.

* Add the tomatoes and chilli powder and stir well.

* Add the chicken and cover it till it becomes tender.

* When the chicken is cooked, add lemon juice to it and mix well.

* Turn off the flame and garnish the dish with coriander leaves.

Let us know how it worked out for you in the comments below.

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