Chennai Chicken Curry

Chennai Chicken Curry is an old style Chicken curry they make using the same spices used for vegetable curries. Chicken is marinated in those ground spices which gives the dish a distinct flavor.

The dish goes well with rice, pulao, biryani or roti. 

Preparation Time: 10 minutes 

Marinating Time: 20 minutes 

Cook Time: 25 minutes 

Serves : 4-5

Ingredients:

For ground masala:

Fennel seeds/ saunf :1/2 teaspoon 

Cumin seeds/jeera : 1/2 teaspoon 

Dry red chilies: 3

Cinnamon: 1" stick 

Black pepper: 1/2 teaspoon 

Coriander seeds: 1 tablespoon

Other:

Onion: 2 sliced thinly 

Tomato: 1 chopped 

Coriander leaves/cilantro: 4-5 sprigs (2 tablespoons chopped)

Mint/ Pudina: 3 sprigs ( 2 tablespoons chopped)

Turmeric: 1/2 teaspoon 

Coconut milk: 1/4 cup

Ginger: 2" piece 

Garlic: 8-10 cloves 

(Ginger garlic paste: 1 tablespoon)

Red chili powder: 1 teaspoon 

Salt to taste 

Method:

Dry roast all ingredients listed for ground masala, cool them off for a few minutes and grind into a coarse powder.

Take chicken, ground masala, salt and turmeric. Mix well and marinate for 20 minutes.

Heat oil in a pan, add onions and sauté till they turn brown. Add ginger garlic paste and fry for 1 minute. 

Add tomatoes and cook till they are mushy. Add marinated chicken, chili powder and mix well. Fry for 5-6 minutes. Add mint and cilantro and cook for 3 minutes. Add coconut milk and 1/2 cup close lid and Cook for 15 minutes, until the chicken is cooked. Turn off the stove.

Serve hot with rice, pulao, biryani or roti.