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Monday, January 18, 2016

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


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

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 

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.


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