“I love Chettinad-style food. The gravy is very peppery and flavourful. This curry goes very well with plain rice and papad on the side.” - by SUSMITA
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Rub the chicken pieces with the turmeric and salt. Set aside.
- Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change color; remove from the skillet, keeping the oil in the skillet. Grind the spice mixture with a mortar and pestle and set aside.
- Add the onion, green chile peppers, curry leaves, ginger paste, and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.
Nutrition
Amount Per Serving (6 total)
- Calories
- 358 cal
- 18%
- Fat
- 15.4 g
- 24%
- Carbs
- 13.5 g
- 4%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"My husband, who is from southern India, found this recipe and asked me to prepare it. This is fabulous! I added 11 fresh green chiles rather than just 4, since we love spicy dishes. Also, I didn't ..." See morehave whole peppercorns on hand, so I just used 2 teaspoons of ground black pepper. Thanks for sharing the recipe!"
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