Now I'm busy trying to fit in my new job.
After this trip, our food habits have also changed a bit. We like a lot of salads, fries, nuts, coke, granola bars, hazelnut latte from starbucks, lots of chicken, burgers, pizzas, cheese, mayo, ranch sauce.....!!
Out pf all this junk, the good thing is that I'm inspired to try out different cuisines at home.
So let's move on to today's recipe. When my husband landed back in India, I wanted to cook something he really loves for breakfast and he surely would have missed it in US. I decided to make hot Idlis with our famous Chettinad chicken curry.
The specialty of Chettinadu curry is choosing the perfect quantity & roasting and grinding the masala items. But trust me it's easy and worth the time it takes to roast and grind (which is just 10 mins)
Chopped Onion - 1 big
Chopped Tomato - 1 bigGarlic pods - 3 to 4
Ginger - 2" piece
Tamarind Paste - 2 tsp (optional)
Chopped Coriander leaves - to garnish
Oil - 2 tsp
Bay Leaf - 1
Chicken - 1/2 kg
Thick Curd - 1 tbsp
Ginger garlic paste - 1 tsp
Gingelly/Sesame Oil - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Sale - 1 tsp
To Roast and Grind:
Small Onions/Shallots - 12
Garlic pods - 8
Dried Red chilli - 6
Coriander seeds/Malli - 2 tbsp (If you do not have dried seeds replace with 1 tbsp corriander powder)
Scraped coconut - 1 1/2 tbsp
Saunf/Sombu - 1 tsp
Cumin/Jeera - 1 tsp
Black Peppercorn - 1/2 tsp
Fenugreek/ Vendhayam - 1/8 tsp
Cashew-5 or Khas khas - 1 tsp
Cinnamon - 1" inch
1. First things first, so clean the chicken with turmeric and salt. Then marinate it with the items given under marinate list. Leave aside for 30 mins minimum.
2. Heat a kadai with 1 tsp oil. Roast the items given under the roast & grind list for 2 mins. Switch off and let it sit for 5 mins and then grind them to a fine paste.
3. Heat the kadai again or use the cooker base directly like I do. Pour 1 tsp of vegetable oil or gingelly oil.
Gingelly oil reduces the body heat caused by eating chicken.
4. Add bay leaf and other spices to add flavor. Add the onions, garlic and saute well
5. Add in the chopped tomatoes, saute and add the marinated chicken. Let it cook well.
6. Add the ground masala paste with two glasses of water. Mix well and let it boil. Crush the ginger piece and toss it in for flavor.
7. Pressure cook the mixture for 3-4 whistles or for the time taken to cook chicken well.
8. Open the cooker and boil the gravy. Add required salt. Add tamarind paste if you want this gravy as a sidedish for rice/idli/dosa... tastes like chicken kozhambu. Or skip tamarind and it would be best to have with roti, tastes like chicken korma.
9. Add chopped coriander leaves (optional) and switch off.
* If your gravy is watery, add some sambar or dhaniya powder and let it boil till it thickens.
* If you want to make it more spicy, add 1/4 tsp of chilli powder and let it boil.
Hope you tried and liked this recipe from my kitchen. Let us know your comments below.