Chettinad Egg Curry

 Chettinad chicken curry is a spicy aromatic chicken curry which goes well with any types of roti or rice. The curry is rich with roasted coconut and spices.  As it is a really spiced curry, you can reduce the spiceness according t o your taste.

  1. Boiled Egg-3nos
  2. Onion-1big
  3. Tomato puree-of 2 tomatoes
  4. Ginger garlic paste-1tbsp
  5. Green chilly-2
  6. Cumin seeds- ½ tsp
  7. Mustard seeds- ½ tsp
  8. Oil-3tbsp
  9. Curry leaves-few
  10. Turmeric powder- ½ tsp
  11. Chilly powder- 1tsp
  12. Coriander powder-2tsp
  13. Pepper powder- 1tsp
  14. Coconut grated- ¼ cup
  15. Vinegar-2tbsp
  16. Salt-to taste
  • Add a teaspoon of oil in a pan and sauté grated coconut until it becomes dry and starts to change its color.
  • Add 1/4tsp of cumin seeds and turmeric powder.
  • Add chilly powder and coriander powder in a low flame and mix well.
  • Switch off the flame and make it a fine paste in a blender (by adding little water) after cools down completely.
  • Add the remaining oil in a pan, splutter mustard and cumin seeds.
  • Add onion and sauté until golden in color.
  • Add ginger garlic paste and green chilly, sauté until raw smell goes off.
  • Add tomato puree and curry leaves in to it.
  • Cover cooks it for 5 minutes in a low flame.
  • After that add, grinded coconut paste along with a cup of hot water in to the curry.
  • Add garam masala and salt.
  • Cover cooks it for another 8-10 minutes in a low flame until the oil floats on the surface of the curry and gets the desired thick curry consistency.
  • Add vinegar in to the curry and mix well.
  • Add boiled egg (make few marks with knife on the egg) in to the curry and switch off the flame.
  • Serve hot with the choice of your roti.
Chettinad Egg Curry Chettinad Egg Curry Reviewed by Fejna Em on 02:15 Rating: 5

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