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Chennai Chicken Curry

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Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 20 minutes
 
Ingredients (for 4 people) :

    Whole Spices:

    1 tsp Cumin Seeds
    3 Green Cardamom Pods
    1-inch Cinnamon Stick
    3 Cloves
    1 Star Anise

    Ingredients:

    1 kg Skinless Chicken Thighs
    350g White or Red Onion, chopped
    25g Garlic and 25g Ginger, ground together in a paste
    15g Green Chillies, ground into a paste in a pestle and mortar using a little oil
    5g Turmeric Powder
    10g Red Chilli Powder
    20g Coriander Powder
    Pinch Salt
    250g Chopped Tomatoes
    1 ½ tsp Black Peppercorns, cracked
    ½ Tsp Fennel Seeds
    200ml Coconut Milk
    ½ Bunch of Coriander Leaves
    10 Curry Leaves
    150ml Vegetable Oil

Method:

Trim and remove any remaining skin or fat from the chicken thighs and cut into 60g cubes.

Roast the black pepper and fennel seeds and make a powder of both separately.

Wash and finely chop the coriander leaves.

Heat the oil in a heavy-bottomed pan and gently fry the curry leaves, then remove from the heat and set aside.

Add the whole spices to the pan and allow to crackle.

Add the sliced onions and cook until golden brown.

Add the ginger and garlic paste and stir well, then add the chicken and green chilli paste and stir.

Add the turmeric, chilli powder and coriander powder and cook for five minutes.

Add the chopped tomatoes and stir until the chicken is cooked.

Finish with cracked black pepper and fennel powder and coconut milk.

Serve in a bowl, garnished with coriander and fried curry leaf.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe is from Pan-Indian restaurant and lounge Carom.(www.caromsoho.com)

User comments

 
another free recipe every day






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