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Chettinad Chicken Chukka Recipe


• 500 grams Chicken pieces
• 1/2 cup grated coconut
• 1 tbsp Coriander powder
• 1 tsp Red chillies powder
• 1tsp Fennel seeds
• 2 tsps Pepper
• 2 pieces Cinnamon
• 3 Cloves
• Handful Curry leaves, pinched into bits
• 3 onions, finely chopped
• 1 cup tomato, Finely chopped
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1/2 tsp Turmeric powder
• Enough oil and salt

• Heat oil in a kadai or a fry pan.
• Add the grated coconut and saute to a golden brown colour on a slow fire. Be careful to see that it does not burn.
• Remove the fried coconut and add the spices, cinnamon, cloves, and peppercorns. Mix the fried coconut with the spices and grind to a smooth paste.
• Add the turmeric powder, the ground paste and salt to the chicken pieces and mix well.
• Heat about 5 to 6 tbsp of oil in a pan. Fry the onion to a golden brown colour, add the ginger and garlic pastes .
• Fry them well. Add the tomato pieces and fry them until they are well mashed and the oil comes out of the masala • Add the chicken and cook on medium fire until they are well cooked and become dry. No need to add water. Chicken will cook by itself in its own juices.
• Chicken should be dry without any gravy whatsoever. Your Chicken Chukka Varuval is ready to serve with plain rice, Pulaos and Biryanis.