Karaikudi Chicken Curry
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It is an authentic chettinad dish, very spicy, hot, tasty and flavorful. Karaikudi is famous for its lipsmacking cuisine in Tamil Nadu. The awesome flavor and aroma of the dish comes from the ingredients used in the dish. It goes and pairs well with rotis, parathas, dosa, idli, rice etc. Explore the recipe.
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Ingredients
Marination
- 300 gm Chicken
- 1/2 teaspoon Turmeric Powder
- 2 teaspoon Red chili powder
- 1 teaspoon Lemon juice
- Salt to taste
For roasting and grinding
- 1 teaspoon Peppercorns
- 1/4 cup Coconut pieces
- 1 teaspoon Coriander seeds
- 1 teaspoon Coriander seeds
- 1 inch Ginger piece
- 5 cloves Garlic
- 1 sprig Curry leaves
For Masala
- 3 tablespoon Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon cumin seed
- 1 teaspoon Fennel Seeds
- 1 Onion large, finely chopped
- 1 Tomato large, finely chopped
- 1 teaspoon Coriander powder
- 1 sprig Curry leaves
- 3 Green chilly coarsely grounded
- Salt to taste
- Water as required
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Instructions
- Take the chicken in a bowl. Add the ingredients mentioned in the marination list and marinate it for atleast 30 mins.
- In a pan heat 1 tsp of oil. Add all the ingredients mentioned in the roasting and grinding list and roast for few mins till a nice aroma comes out of it.
- Turn off the heat and let it cool down. Now grind them finely. You can add little water too and grind them. Set aside.
- In a pan heat the remaining oil. Add the mustard seeds and let it crackle.
- Add the cumin and fennel seeds and saute for a min.
- Add the onion slices and saute till onion turns soft.
- Add finely chopped tomatoes and saute until it turns mushy. Add coriander powder and saute for around 2 mins in low heat stirring without burning it.
- Add the grounded masala, mix well and sauté for 2-3 mins. Add the marinated chicken, salt if required, mix well and fry coating the chicken nicely with the masalas.
- Fry for around 5 mins in medium heat stirring it well.
- Add water as required and cook covered in medium flame stirring it occasionally for around 15 mins.
- Add the Curry leaves and the coarsely grounded green chilly, fry for a min or two and take off the flame.
- Garnish with chopped coriander leaves and serve.
Notes
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Recipe Nutrition
Calories: 316 kcal | Carbohydrates: 15 g | Protein: 11 g | Fat: 25 g | Saturated Fat: 5 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 13 g | Trans Fat: 0.1 g | Cholesterol: 36 mg | Sodium: 214 mg | Potassium: 397 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 869 IU | Vitamin C: 44 mg | Calcium: 72 mg | Iron: 2 mg
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