Chettinad Chicken Curry & Events / Awards!!!

Yesterday, I received lot of SMS, emails from my friends for the FRIENDSHIP DAY!!!! Experiencing this after a long time of College days:)

And the best was Priyanka's creations. Check out here!!!

Thank you Friends!!!!

BELATED FRIENDSHIP DAY WISHES to all my BLOGGER FRIENDS!

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Yet another tried recipe from Solai's Chettinad Kitchen - Chettinad Curry :-)

Thank you Solai for the wonderful recipe.

I used chicken instead of mutton and few minor changes. Was too yummy:) Must try!!!

Ingredients:
Chicken - 250 gms (wash and cut into pieces)
Small sambhar onions - 15-20, chopped.
Tomatoes - 1, big sized, chopped
Garlic - 6-7 cloves, finely chopped
Ginger garlic paste - 1 teaspoon
Grated coconut - 3 tablespoons
KhusKhus - 1 teaspoon or cashews - 6-7
Coriander powder - 1 teaspoon
Cinnamon - 1 inch piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Aniseed - 1
Fennel seeds - 1 teaspoon
Curry leaves - few
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 2-3 tablespoons



For Masala:
Coriander seeds - 1 tablespoon
Red chillies - 6
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Cinnamon - 1 small piece
Cardamom - 1
Clove - 1


Method:
Dry roast all masala items and grind them to a fine powder/paste and keep aside.

Grind coconut, KhusKhus/cashews and fennel seeds to a fine paste with little water and keep aside.



Heat cooker and add oil. Once it is hot, add bay leaf, cinnamom, aniseed, cardamom, cloves and fry for a minute.

Then add ginger garlic paste, and saute for 5 mintues. Add curry leaves, onions, chopped garlic and fry for 10 minutes.

Add chopped tomatoes and saute until they are cooked. Add chicken pieces, with turmeric powder and saute nicely until all water evaporates.



Then add the grinded masala powder, salt to taste, mix well for 5 minutes and add 3 cups of water and close the cooker.

Once steam starts coming out, add the cooker-weight and cook it until 3 whistles.

Reduce the flame, wait for the pressure to get reduced, slowly and carefully release all the pressure from the cooker.

Open the lid, add grinded coconut paste. Check the gravy consistency and adjust water or salt to taste.

Mix well and bring it to a boil. Garnish with coriander leaves and serve hot with rice.


Cooking Time : 45-60 minutes
Serves 4 persons


Submitting this to Curry Mela hosted by Srivalli.

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Now to the other Events:



1) Displaying my fridge magnets for :



'FRIDGE MAGNETS', event hosted by Veda Murthy.




2) Reposting my "COW" drink for 2 events:



Food in Colours - RED , an event hosted by Sushinemom

and



Colour in Food event hosted by EC.

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Checkout last month's FLOWER MAKING round up in my creations blog

and



Join this month's RAKHI EVENT in my creations blog.

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Valarmathi and Suhanya passed me the "BLOGGING FRIENDS FOREVER" award.

Thank you Valar and Suhee for your thoughtfulness!!!


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Madhavi passed me the "Magic Genie Lamp". I have posted this here

Thank you Madhavi!!!