Chettinadu Kozhi Kulambu

Chicken cooked in Chettinadu Style with shallot & tomato paste & freshly ground coconut masala

If there is one ingredient with which I would cook anytime without getting bored then that would be chicken. And every time I like to try on a new type or variety. And mostly only when there are guests, would I make an already tried & tested version. Just to be on the safer side u know..  

There are some other great chicken recipes, passed down from my mom, which I thought would make it to this place before this one. But somehow this one made it first. This is an extremely flavorful desi style chicken curry. The pre-process involved is a little bit of effort. But believe me, once the dish is done, you will feel every second of the work that you put in was very worth it :) And serve it with some hot idiyappam or idly or dosa or steamed rice, you will experience some unseparable combos. Last but not least, I would not suggest this with any biriyani or other elaborate one pot meal.. So go, make some and have fun eating !!

Recipe Source: Sanjeev Kapoor

Serves: 4 persons

I Took:

Preparation Time: 30-40 minutes

Cooking Time: 20-30 minutes

I Used:

Chicken	-	500 gms
Yogurt	-	2 tbsp
Turmeric powder	-	1 tsp
Ginger-garlic paste	-	2 tsp
Grated coconut	-	3 tbsp
Poppy Seeds / Khus khus	-	1 tbsp
Green Chilly	-	1 no
Fennel Seeds	-	1 tbsp
Shallots	-	20 - 25 nos
Tomato	-	2 nos
Garlic	-	4-5 cloves
Red chilli powder	-	1 tbsp
Coriander powder	-	2 tbsp
Curry leaves	-	1 sprig
Mint	-	2-3 sprigs
Bay Leaf	-	1
Cinnamon	-	1 inch stick
Cloves	-	2
Cardamoms	-	2
Lemon juice	-	2 tsp
Oil	-	3 tbsp
Salt	-	As Needed

The Way:

Prep Part

1. Marinate the cleaned chicken pieces (cut into medium sized pieces) with yogurt, ¼ tsp turmeric powder & ginger-garlic paste. Refrigerate the marinated chicken for 15-30 minutes
2. Grind together coconut, poppy seeds, green chilli and fennel seeds to a fine paste
3. Grind the shallots to a fine paste
4. Grind the tomatoes and keep the puree aside
5. Crush the garlic
6. Mix red chilly powder, coriander powder and the remaining turmeric powder with ¼  cup of water to make a smooth paste

Cooking Part

1. Heat oil in a heavy bottomed pan. Add bay leaf, cinnamon, cardamoms and cloves and saute
2. When the aroma of the spices start coming, add the crushed garlic & shallot paste 
3. Saute well on medium heat till the shallots turn golden in color
4. Add the powder paste (Step 6 of prep part) and saute till the raw smell goes off
5. Dash in the curry leaves & mint leaves and mix well
6. Now add the coconut paste and saute for another 2-3 minutes
7. Mix in the tomato puree and saute for 2-3 minutes
8. Now add the marinated chicken and salt and combine well
9. Add the required amount of water (around 1.5 - 2 cups) and cover the pan and allow the chicken to cook. Note that the chicken would release some water, hence adjust the quantity of water that you add accordingly
10. Allow 10-15 minutes of cooking depending on the chicken, for it to be well cooked
11. Sprinkle the lemon juice over top & serve hot

Cheers,

Chitz

Karuvepilai Era Thokku - Curry leaf Prawn curry

Prawns cooked in coconut-curry leaf paste

Yes !!! It does look like am going overboard on prawns rite?? Well, I got hold of some fresh prawns and I guess I got a little excited.. We do not get much of fresh prawns here, rather  it's always the processed and packed ones. And the zest was more coz I get to peel and devein the prawns all by myself. Yes, now some of you might be thinking, 'Is it actually that great an accomplishment??' 

Nah.. must not be.. But all through my childhood I have watched my mom and grand mom and aunties do that.. And when they did that the general instruction for all the kids around was 'STAY AWAY'..But I was very intrigued and would watch them and ponder on how quick and swift and meticulous they were in that process.. A twist and a pull and a rinse.. And there goes the soft flesh to the pot. I should say that I was a little scared too.. 'Won't the sword like spines on the top of their heads hurt your fingers, if you were this fast????' 

Those were the wonderings of a small kid.. Now that I have mastered thy art myself, I do not see or wonder on the risk, rather enjoy it ;) And now back to the recipe, last week I saw a different Chettinad recipe on prawns in Asianet plus channel. I knew I should make it  and share it here. And my instincts were not wrong... Instant hit.. Deeps and I loved it...

Serves: 2 persons

I Took:

Preparation Time : 20 minutes

Cooking Time : 40 minutes

I Used:

Prawns	-	200 gm
Curry leaf	-	½ cup
Coconut	-	10 sprigs
Shallots	-	6-8 nos (sliced)
Tomato	-	1 no (medium sized - chopped)
Ginger-Garlic paste	-	2 tsp
Tamarind pulp	-	2 tbsp
Mustard	-	½ tsp
Fenugreek	-	¼ tsp
Fenugreek-Mustard powder	-	2 tsp
Coconut Milk	-	3 tbsp
Gingelly Oil	-	1 tbsp
Turmeric powder	-	½ tsp
Salt	-	As Needed

The Way:

1. Clean and wash the prawns 
2. Grind together coconut and curry leaves in a mixie by adding a little water. Keep the paste aside
3. Heat oil in a kadai. Add mustard and  fenugreek
4. When it splutters, add shallots and saute
5. As the shallots start to change colour, add tomatoes and saute till they become mushy 
6. Now add the coconut-curry leaf paste and saute 
7. When it starts losing water, add ginger-garlic paste and saute till the raw smell fades off
8. Add the tamarind pulp, salt and mix. Add the cleaned prawns and required amount of water to cook the prawn
9. When the prawns are almost done, add the fenugreek-mustard powder and the coconut milk
10. Cook till the prawns are done. Garnish with coriander leaves

Notes:

Dry roast equal amounts of mustard and fenugreek. Grind them in a mixer for the fenugreek-mustard powder

Cheers,

Chitz