How to make Chettinaad Chicken Kurma - Chicken pieces, tempered with mustard and cooked with yogurt and ground coconut
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Coconut (नारियल)
Cuisine : TamilNadu
Course : Main Course Chicken
Chettinaad Chicken Kurma Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Chettinaad Chicken Kurma checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Ginger Chicken, Hot Thai Chicken Wings, Steamed Chicken With Chilli Sauce And Vegetables, Chicken in Walnut Sauce.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chettinaad Chicken Kurma Recipe
Chicken cut into 8 pieces 800 grams
Coconut scraped 10-12 cups
Cumin seeds 1 teaspoon
Mustard seeds 1/2 teaspoon
Onions chopped 3 medium
Green chilli chopped 6
Curry leaves 10-12 leaves
Yogurt 1/2 cup
Salt to taste
Oil 2 tablespoons
Fresh coriander leaves chopped bunch 1/2 medium
Coriander powder 3 teaspoons
Method
Step 1
Grind coconut to a smooth paste.Heat oil in a deep pan. Add cumin seeds, mustard seeds and chopped onions. Sauté till onions turn light golden.
Step 2
Add chopped green chillies, curry leaves and chicken and sauté for three to four minutes. Add yogurt, half a cup of water, salt and bring it to a boil.
Step 3
Cover and simmer for five minutes. 4.Add coconut to the chicken. Mix well and add chopped coriander leaves, coriander powder and cook till done.
Step 4
Serve hot.
