Chettinad chicken gravy (kozhi ketti kulambu)

Ingredients

Chicken ½ kg

Onion chopped 1 cup

Tomato 1

Ginger garlic paste 1 tsp

Coconut grated ½ cup

Poppy seeds 1 tsp

Cinnamon 1

Bay leaf 1

Pepper corns ¼ tsp

Cumin seeds ¼ tsp

Fenugreek seeds ¼ tsp

Fennel seeds ¼ tsp

Turmeric powder ¼ tsp

Chilli powder 2 tsp

Oil and salt as required

Preparations

1.      Soak poppy seeds in hot water for 10 min.make paste of it with grated coconut

2.      In a pan add oil, cinnamon, bay leaf, pepper corns, fenugreek seeds, fennel seeds, cumin seeds and chopped onions. sauté it

3.      Then add ginger garlic paste, tomato and the cleaned chicken pieces. sauté it till it oozes out its water

4.      Add turmeric powder, chilli powder and salt to it.

5.      Add required water and allow the chicken to cook

6.      Once the chicken is done add the coconut paste and allow the gravy to get the desired thickness

       Garnish with coriander leaves and serve with rotis, rice or briyani

Nellai Chicken Gravy

The first thing which comes in our mind when we heard of tirunelveli is the tirunelveli halwa. next to that is the Nellai chicken gravy which is a perfect match for parottas. Here goes the typical recipe for Nellai chicken gravy.

Ingredients

Chicken                             300 Gms

Bay leaf                             1

Turmeric powder               ½ tsp

Fennel seeds                      1 tsp

Onion chopped                 1

Garlic paste                      1 tsp

Coconut grated                 ¼ cup

Small onions (sambar onions) 15

Garlic                              4 pods

Ginger                             1 inch

Green chilli                      5

Red chilli                         2

Coriander seeds             2 tsp

Curry leaves                  1 sprig

Salt and oil as required

Preparations

1.      Clean the chicken pieces and marinate it with turmeric powder, garlic paste and little salt

2.      In a pan add a little oil and add grated coconut, small onions, garlic, ginger, chillies and coriander. sauté them and grind them to a smooth paste

3.      In a pan add oil ,fennel seeds, bay leaf, onions and curry leaves

4.      Then add marinated chicken and cook them until the water in it oozes out.

5.      Now add the ground paste and sauté them well

6.      Add required salt

7.      Add required water and cook till chicken is done

Garnish it and serve hot with parottas