Uppu kari & karaikudi chicken ( chettinad cuisine )

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Main Dish

6 servings

Very Easy

1 h 15 m

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Ingredients

For uppu Kari:

• 1 kg Mutton cubes (small)
• 10 Green chilli
• 20 Red chilli whole
• 30 g Garlic ginger paste
• 80 g Whole garlic peeled
• 100 g Peeled small onion (shallots)
• 7 g Saunf
• a few Curry leaves
• Salt to taste
• 3 g Cinnamon sticks
• 70 ml Cooking oil
• 200 g Coriander powder
• 10 g Mustard seed
• 300 g Tomato

For Karaikudi kozhi kozhambu:

• 700 g Chicken cubes
• 100 g Small onion
• 100 g Tomatoes chopped
• a few Curry leaves
• one and a half tbsp Chilli powder
• three-fourth tbsp Coriander powder
• half tablespoon Jeera powder
• half tablespoon Saunf powder
• 1 pinch Turmeric
• 1 teaspoon Garam masala powder
• 5 g Garam masala whole
• 40 g Coconut paste
• 10 g Khus-khus paste
• 10 g Cashew paste
• Salt to taste
• Coriander leaves
• 20 ml Oil
• Ginger
• garlic paste one and a half tbsp

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Preparation

• Boil the mutton cubes with coriander powder salt, ginger-garlic paste, half the red chilli and crushed green chilli till it is 90 per cent done. (Use minimum water as far as possible).
• Heat oil, add deseeded whole red chilli, mustard seeds and saunf. When the saunf crackles, add sliced garlic and sauté till golden brown.
• Then add the sliced shallots and sauté till it turns brown. Now, add the curry leaves. Add the boiled mutton along with the water present. Cook till dry and mutton is done.
• Heat oil, add whole garam masala, chopped onion and cook well. Add the ginger-garlic paste, sauté and add the chicken pieces.
• After a while, add the tomatoes, salt and turmeric, chilli and coriander powder. Add jeera, saunf and garam masala powder, add coconut and khus- khus paste and cook well. Finish with chopped coriander leaves.

Questions

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