Karaikudi also called the capital of Chettinad. Chettinad cuisine is said to be world famous. Karaikudi cuisine is famous for its lip smacking , spicy and tasty dishes. Today’s post is spicy south-indian chicken dish which is packed with robust spice flavors.
I used the Karaikudi Chettinad cuisine of chicke curry and added mochai and brinjal to it. This is my mom’s recipe, I remember when ever my mom used to make it she mentioned that adding brinjal and potato to chicken/mutton recipe is a unique dimension to it. I believe that this is one type of dish farmers in South India make in their homes.
Chicken – 500 gms
Onions – 2 large
Tomatoes – 3 large
Ginger-garlic paste – 2 1/2 tbspn
Green chillies – 2 slit(If you prefer more heat, you can increase the number of green chillies)
Mochai/avarekalu/Field beans – 1/2 cup
Brinjal – 1-2 medium sized(I used 1 no.)
Mustard seeds – 1/4 tspn
Curry leaves – 1 sprig
Salt to taste
Water as required
Oil – 2 tbspn+1/2 tspn
For Chicken Marinade-
Red chillie powder – 1 tbspn
Turmeric powder – 1/2 tspn
salt – 1 tspn
For Masala Paste-
Red chilly – 4
Coriander seeds – 1tbsp
Cinnamon, cloves – 4 each
Marathi moggu(Kapok buds) – 1 small piece
Star anise – 1
Pepper – 1tsp
Cumin – 1/2tsp
Curry leaves – 2-3 sprigs
Grated coconut – 1 1/2tbsp
Method of preparation:-
1. Heat 1/2 tspn oil in a kadai and roast all the ingredients mentioned under masala paste. Once the ingredients start to change into pale brown, remove from heat and let it cool. Grind it into paste using little water, keep aside until use.
2. Wash and clean the chicken thoroughly under water. Marinate the chicken with red chillie powder, turmeric powder and salt. Keep aside for minimum half and hour.
3. Heat oil in a pan, add mustard,green chillies and curry leaves, allow them to splutter.
4. Add chopped onions and saute until onions turn pink.
5. Add ginger-garlic paste and saute until raw smell of the paste goes off.
6. Now add tomatoes and cook until tomatoes turn soft and mushy. Add chopped brinjal and saute for 3-5 mins on medium flame.
7. Add the marinated chicken and cook for 5 mins. Then add the masala paste and cook for another 5 mins.
8. Check for seasoning and adjust accordingly. Add water and let it cook on medium heat until chicken is fully cooked.
9. Finally add mochai(field beans) and cook for another 12 mins on medium flame. Please note I have used mochai whose skin is been removed, hence the time taking for the mochai will be less. To know how to remove the skin of the mochai, check my other post here
10. Once mochai gets fully cooked, remove from heat.
11. Spicy and lip smacking Karaikudi chicken curry with mochai is ready. Serve hot with steamed white rice, idli, dosa or even rotis. DELISH! ENJOY