Chettinad chicken curry or dry fry or pepper fry, anything chettinad is tasty, spicy and full of warmth and love.
These spices are mostly fried, ground and added to the cuisine.
- 500 gms chicken cleaned
- 3 tbsps vegetable oil
- 1 inch cinnamon stick
- 2 cloves
- 1 tsp cumin seeds
- 1 tsp pepper corns
- 1 Cardamom
- 1/2 of the star anise
- 1 bay leaf
- 1 tsp fennel
- 1 tsp coriander seeds
- 2 tsps of dagad pool ( stone flower / lichen)
- 4 red chillies
- 10 to 15 shallots diced
- 1 tsp ginger garlic paste
- 1 tsp chilli powder ( preferably Kashmiri chilli powder)
- Curry leaves
- Coriander for garnishing
- 1 tsp pepper powder
- 1 lemon juice
- 2 tbsp salt
Heat a heavy bottomed pan, pour 1 tsp of the oil a day roast the following ingredients :
Cinnamon, Cloves, Cardamom, pepper, Cumin, Fennel, bayleaf, star anise, Coriander seeds and take them out in a plate.
Next in the remaining oil slightly fry the lichens and collect in the same plate. We are frying the dagad pool separately because they turn black soon.
Next step is to fry the red chillies.
Now grind all the fried ingredients to a powder and keep it aside.
In the same pan, add the remaining oil, let it get hot, add the curry leaves and the ginger garlic paste, sauté.
Next add the shallots and sauté until it turns golden.
Add the chicken and stir till then turn white, now add the red chilli powder, salt and the ground masala, and cook in a slow flame.
Need not add water, if it is a gravied chettinad chicken.
When the chicken is done, few minutes before putting off the flame add the pepper powder, Coriander and lemon juice, give it a stir.
The spices in the chettinad dishes are usually prepared on the spot and are not pre-prepared. The person from whom I learnt never uses a blender to grind the spices. The grinding is done manually using an ” ammi – kal “