Chicken pieces coated with the lingering taste of fennel and the fire of red chilies – That is the
Chettinad chicken fry..!!
I have this crazy love towards Chettinad dishes. I recently came across some beautiful Kashmir chilies at a Reliance Fresh shop. That was the main ingredient I needed to make this beautiful Chettinad Chicken Fry.
The title sounds intriguing as such. However the entire recipe is more like a varuval – a dish where the chicken is coated with the gravy. It calls for minimum ingredients and is a quick and delicious meal to make. I think this is more a bachelors version too, something to whip up on a busy working day.
CHETTINAD CHICKEN FRY (Source – Vanitha)
- Chicken pieces – 8
- Turmeric powder – 1 tsp
- Salt – as needed
- Oil – 2 Tbsp
- Fennel seeds – 1 tsp
- Dry red chilies – 10 to 15
- Small red onions – 250 gm
- Curry leaves – handful
- Tomatoes – 2 medium sized
- Coriander leaves – for garnish
- Wash and clean the chicken pieces. Dry. Clean the onions, slice and keep aside.
- Marinate the chicken pieces with turmeric and salt. Keep aside for half an hour.
- In a deep bottomed pan, heat some oil. When it is hot enough pop the fennel seeds.
- Add the dry red chilies and fry till it changes color.
- Add the sliced onions and sauté till brown in color.
- At this stage add the tomatoes and the curry leaves. Keep cooking on a medium flame till the raw smell is gone and the tomatoes are cooked.
- Add the chicken to the gravy mix. Stir at high flame for 5 minutes. Then reduce the flame and cook covered for 10 minutes or so till done.
- If the dish is burning sprinkle 1 Tbsp water at a time and keep stirring all through the cooking time.
- Now cook uncovered till the gravy coats the chicken and it becomes a dry dish.
- Take care that the dish does not burn at any stage.
- Once the chicken is cooked and well covered in the coating, add the coriander leaves and gently mix in.
- Serve hot