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Karaikudi Chicken Curry

Another spicy chicken dish comes your way & this time its from South India. Karaikudi, is a big town in Tamilnadu situated in the region of Chettinad. It is also the unofficial capital of Chettinad region. As I have already introduced the Chettinad flavours in my Urulai Chettinad recipe, this time am here with a non-vegetarian dish. It will be very peppery, very coconutty and very very tasty.

"Karaikudi Chicken Curry" will remain a special dish for me as this was the first dish which I cooked and served after my wedding at my in-laws place. My in laws were bowled over my cooking and declared that I am a Super-Cook.....So every time I make this dish at home, I remember my initial marriage days & thank the recipe every time. It saved my reputation in the kitchen in front of all. Ha!

Ingredients:
  • 1 kg chicken (cut into bite size chunks)
  • 2 big onions (finely chopped)
  • 2 big tomatoes (finely chopped)
  • 1/2 tsp turmeric powder + 1/2 tsp for marination
  • 1/2 tsp red chilli powder + 1/2 tsp for marination
  • 3 tbsp coriander powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 2 tbsp oil
  • salt as required
Wet Paste:
  • 5 whole red chillies
  • 4 tsp whole coriander seeds
  • 2 inch ginger (peeled)
  • 10 cloves of garlic
  • 2 tsp black peppercorns
  • 2 cinnamon sticks
  • 8 cloves
  • 1 cup grated coconut
  • 10-12 curry leaves
Roast the above said ingredients in a frying pan with 2 tsp of oil until the coconut turns light golden brown in colour. Let it cool & then make a wet fine paste.
  • Marinate the chicken in turmeric powder, red chilli powder & salt and keep it for 15 minutes.
  • Heat oil in a deep based pan (kadai). Add mustard seeds, cumin seeds & fennel seeds. Once it splutters, add onions & fry till it becomes golden brown.
  • Add tomatoes & fry till it becomes soft. Now add the coriander powder, turmeric powder, chilli powder & fry for 2-3 minutes.
  • Now add the wet paste & fry for 5 minutes. Then add the marinated chicken, required salt & water for the gravy.
  • Cook the chicken with the lid closed for 20 minutes in medium heat.
  • Garnish the gravy with coriander leaves and curry leaves and serve hot with rice.
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Comments

  1. Priya Suresh1 December 2011 at 16:43

    Super flavourful chicken curry,tempting.

    ReplyDelete
  2. Kimby6 December 2011 at 14:24

    Rohini, I love your description of this dish -- "very peppery, very coconutty, and very very tasty" -- :) -- heat and sweet are an enjoyable combination to me, too. The history behind your recipe was wonderful -- you ARE a Super Cook! -- make that a "Super Chef!"

    Please forgive me for my "three-in-one" comment on this post, but your mini-Le Creuset's (featured earlier) were adorable (what fun to cook in -- what a nice gift!) and your lemon linguine is making my mouth water. :)

    ReplyDelete

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