Skip to main content

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.
Labels:

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

Post a Comment

Popular posts from this blog

Ulli Chammanthi (Onion Chutney)

"Ulli Chammanthi" is the very famous chutney of Kerala.Needless to say, my favourite too. One in every 3 houses in Kerala will definitely have Ulli Chammanthi for their breakfast. It usually compliments well with idlis and any type of South Indian Dosas. My mom-in-law makes it super-duper delicious. If you get a good home made Ulli Chammanthi, then don't even think of counting the number of idlis or Dosas which go inside your tummy. :) "Ulli" in Malayalam means Onion and "Chammanthi" means Chutney. No coconut required unlike other Kerala dishes, but we definitely leave the Malayalee imprints in every Kerala dish, so we drizzle a generous amount of coconut oil. :) Please do try making it at home and you will see people lick off their plate even after the idlis and dosas are long gone. :) Ingredients: 5-6 medium onions (peeled and cut into chunks) 1 tomato (cut into chunks) 3 whole dry red chillies 1 tbsp of cooking oil salt to taste coconut oil to driz...
Post a Comment
Read more

Anniversary & Pouring Awards with Pista Kulfi

Took a break from blog & cooking for a couple of days as I was in a mood to celebrate!! That's right, Arun and I celebrated our 4 years of married life on 10th June. Phew, time truly flies in just a snap!! (Below is our wedding snap, a perfect South Indian Wedding shot...please don't laugh at it.;). So I was in no mood to cook that day & told Arun that the meals of the day will be either frozen, take away or a dine out. He preferred the third one. ;) So we went to one of our favourite food joints {Did I tell you, that we live in a place called Chesterfield, a Historic Market Town in UK & don't have much choices around here ;)}, "Frankie & Benny's."My god, we both die for those thin crust Italian Pizzas & the cheesy gar(lick)y bread which melts in your mouth like a candy floss...Aah! Now, I have to tell you what we ordered, because it was that good. ;) For starters, we ordered their famous garlic bread with crispy coated chicken ...
24 comments
Read more

Light Lunch - Vegetable Soup

My last few days at Chesterfield, home alone, cherishing all the happy memories of the last 4 years. Spent whole day flipping through the photographs with a hot mug of Coffee relaxing on my recliner. I was in no mood to cook but then getting hungry is human, so I had to visit my kitchen to see what could be made. I decided to go light today so made use of all the remaining veggies (to clear off the fridge) to make a healthy Vegetable Soup. I finished off making a warm, healthy, filling soup for my lunch just within half an hour & went back to my couch only to get more lazy. Sometimes its good when you do nothing at all!! ;) Ingredients: 1/2 of medium cauliflower (cut into florets) 2 medium carrots (peeled & finely diced) 1 cup of fresh or frozen peas 1 medium potato (finely diced) 1 medium onion (finely chopped) 2-3 cloves of garlic (crushed) 25 gm butter salt & pepper to season Method: Melt the butter in a pressure cooker. Now add the crushed garlic & the chopped ...
22 comments
Read more