I am always looking for authentic Chettinad recipes. There are thousands of them everywhere and each one claim that theirs is a real chettinad recipe. The Chettinad food you get in the hotels is a misnomer. The cream and oil laden food you get in restaurants is in no way close to what the real Chettinad food is. I adapted this recipe from an amazing cookbook called the Chettinad cookbook written by Meyyammai Murugappan and Visalakshi Ramaswamy. All the recipes in the book are very authentic and very detailed. This is a very easy to do kozhi-chicken kurma recipe thats perfect for idli, dosai, appam or chapati. Coconut and poppy seeds give the gravy the lusciousness. We love coconut based curries in our house.
Here is the link to buy the chettinad cookbook by Meyyammai Murugappan and Visalakshi Ramaswamy. The Chettinad Cookbook (First Edition, 2014)
Here is the recipe to do a wonderful Chettinad Chicken Kurma. We need to make a fried paste out of fennel seeds, poppy seeds, bengal gram, green chillies, ginger, garlic, coconut and cashewnuts.
Take a heavy pan and add in 2 tablespoons of oil. Add in all the ingredients for the kurma masala paste at once. Fry till the coconut is browned and the mixture becomes very fragrant. Remove from heat and let it cool. Grind to a smooth paste in a blender. Add upto 2 cups of water while grinding the masala. Set aside.
Heat oil in a pan and add in the bay leaf and cinnamon. Add in the onions and fry till the onions are soft.
Add in the chicken and fry for two minutes. Add in the tomatoes and the ground masala. Add in the salt too. Add 1 cup of boiling water to the pan.
Cover the pan and let it cook in low flame for 30 minutes. Stir every 5 minutes once to avoid scorching at the bottom. Switch off the flame and garnish with chopped coriander leaves.
Serve with idli, dosai, aappam or chapati.
- 2 tablespoon Peanut Oil
- 100 grams Fresh Shredded Coconut (half a big coconut)
- 2 teaspoon Fennel seeds (Sombu)
- 1 teaspoon Poppy Seeds (Khuskhus)
- 2 teaspoon Roasted Bengal Gram Dal (Pottu kadalai)
- 12 Green Chilllies
- 5 Cashewnuts
- 1 inch Ginger
- 10 cloves Garlic
- 2 teaspoon Peanut Oil
- 2 small pieces Cinnamon
- 1 Bay leaf
- 2 Onions, finely chopped
- 3 tomatoes, finely chopped
- 1½ teaspoon Salt
- 5-6 sprigs coriander leaves
- 500 grams Chicken with bone
- Take a heavy pan and add in 2 tablespoons of oil. Add in all the ingredients for the kurma masala paste at once. Fry till the coconut is browned and the mixture becomes very fragrant. Remove from heat and let it cool. Grind to a smooth paste in a blender. Add upto 2 cups of water while grinding the masala. Set aside.
- Heat oil in a pan and add in the bay leaf and cinnamon. Add in the onions and fry till the onions are soft.
- Add in the chicken and fry for two minutes. Add in the tomatoes and the ground masala. Add in the salt too. Add 1 cup of boiling water to the pan.
- Cover the pan and let it cook in low flame for 30 minutes. Stir every 5 minutes once to avoid scorching at the bottom. Switch off the flame and garnish with chopped coriander leaves.
- Serve with idli, dosai, aappam or chapati.
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