Chicken Chettinad Curry

# Chicken Chettinad Curry Recipe: A Taste of South India at Mom’s Dosa

## Introduction/Description
Welcome to Mom’s Dosa in Cloverdale, where we bring you the authentic flavors of India! Today, we’re excited to share our beloved Chicken Chettinad Curry recipe. This dish is a true representation of South Indian cuisine, known for its rich, aromatic spices and tender chicken. The vibrant flavors of the Chettinad region shine through in this hearty curry, making it a perfect choice for family gatherings or a cozy weeknight dinner. Although this recipe is a cherished version, please note that it may differ from the one we serve at our restaurant.

## Ingredients List
– 500 grams of chicken, cut into pieces
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 2 medium tomatoes, chopped
– 1 tablespoon ginger-garlic paste
– 2 green chilies, slit (adjust according to spice preference)
– 1 teaspoon turmeric powder
– 2 teaspoons red chili powder
– 1 tablespoon coriander powder
– 1 teaspoon garam masala
– Salt, to taste
– Fresh coriander leaves, for garnishing

### For the Chettinad Spice Mix:
– 1 tablespoon fennel seeds
– 1 tablespoon cumin seeds
– 1 tablespoon poppy seeds
– 1 tablespoon black peppercorns
– 4-5 dried red chilies
– 1-inch cinnamon stick
– 3-4 cloves

## Instructions/Steps
1. **Prepare the Chettinad Spice Mix**: In a dry skillet, roast fennel seeds, cumin seeds, poppy seeds, black peppercorns, dried red chilies, cinnamon stick, and cloves on medium heat until fragrant. Let it cool, then grind into a fine powder using a spice grinder or mortar and pestle. Set aside.

2. **Cook the Chicken**: Heat vegetable oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.

3. **Add Aromatics**: Stir in the ginger-garlic paste and green chilies, cooking for an additional minute until the raw smell disappears.

4. **Incorporate Spices**: Add chopped tomatoes and cook until they soften. Now, add turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil begins to separate from the mixture.

5. **Add Chicken**: Incorporate the chicken pieces and sauté until they are well-coated with the spice mixture. Cook for about 5 minutes.

6. **Simmer**: Add about 1-1.5 cups of water, cover the pan, and let the chicken simmer for 20-25 minutes on low heat until fully cooked and tender.

7. **Finish with Garam Masala**: Stir in the prepared Chettinad spice mix and garam masala; cook for an additional 5 minutes. Adjust salt and spices to your preference.

8. **Garnish and Serve**: Remove from heat and garnish with fresh coriander leaves. Serve hot with steamed rice or Indian bread.

## Cooking Time
– Preparation Time: 15 minutes
– Cooking Time: 35-40 minutes
– Total Time: 55-55 minutes

## Serving Size
This Chicken Chettinad Curry recipe serves approximately 4 people.

## Tips and Variations
– **Adjust Spice Levels**: Feel free to adjust the number of green chilies or red chili powder to match your spice tolerance.
– **Vegetarian Option**: Substitute chicken with paneer or mixed vegetables for a vegetarian version.
– **Creamy Texture**: For a creamier curry, you can add a splash of coconut milk towards the end of cooking.

**Disclaimer**: This Chicken Chettinad Curry recipe is shared as a reference and may not match the exact flavors or preparation method used at Mom’s Dosa. We invite you to visit us in Cloverdale for the authentic experience!