My Culinary Trial Room

Something about frozen chicken doesn't spell and taste chicken to me. It lacks taste and texture. I have even switched to organic farm fresh chicken but still its not the same. Bottom line is that whatever you do you just cant pull the flavors that you need to come out of it. Unless you make a spice laden flavor packed chicken curry like this chettinadu version. All that spices that you throw into the curry is what flavors the chicken and makes it succulent. As for this chettinad chicken curry, I wouldn't say that it is authentic and perfect but it tastes good with a whiff of that authentic taste. To achieve that perfection use small onions instead of regular onions.

~*What U Need*~
Onion - 1, finely chopped
Tomato - 1, chopped
Ginger garlic paste - 2 tsp
Chicken - 1 lb, cleaned, bone-in
Coriander leaves - 2 tbsp, chopped
Mint leaves - 1 tbsp, chopped

To roast and grind:
Coconut - 4 tbsp
Cashew nuts - 2 tbsp
Fennel seeds - 1/2 tsp
Red chilli - 1

To grind to a smooth paste:
Onion - 1/4 cup
Green chilli - 1
Yogurt - 1 tbsp
Red chilli powder - 1/2 tbsp
Turmeric Powder - 1/4 tsp
Coriander powder - 1 tbsp

To Temper
Oil - 1-2 tbsp
Fennel seeds - 1/4 tsp
2 cloves, 1" cinnamon, 2 cardamon, 1 bayleaf
Curry leaves - 1 sprig

How I Made it:
Clean the chicken thoroughly and set aside. You can marinate this in yogurt, chilli powder, turmeric, coriander and ginger garlic paste for 30 mins. Grind the ingredients under smooth paste. Roast and grind the coconut, cashew nuts, fennel seeds and chilli. Heat oil in a kadai, temper with fennel seeds, spices and curry leaves. Add the onions and saute well till brown. Add ginger garlic paste and saute till the raw smell goes off. Add the tomatoes and cook till becomes soft.

Add the curry leaves, ground onion paste and saute for 2 mins. Add the roast coconut paste and cook for another 4-5 mins till the mixture becomes thick.

Add the chicken, mix well and cook till the chicken leaves water. Add 1/2 cup water and cook til the chicken is completely cooked. Simmer till you get the desired consistency and the mixture leaves oil. Add coriander leaves, mint leaves and season with salt. Remove from flame.