Chettinad Mutton Curry

Mutton-1 kg
Shallots (small onions) -100 gms
Ginger -1 piece
Garlic -5-8 nos
Cinnamon - 2 pieces
Cloves - 4 nos
Jeera -1/2 tsp
Fennel (aniseeds) -1/2 tsp
Pepper corn - few
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Salt to taste
Oil -1/4 cup
Turmeric powder -1/2 tsp
Onion - 2 large finely chopped
Mustard seeds - 1/2 tsp
Curry leaves - few
Tomato -2 nos

Chettinad Mutton Curry Preparing Method
1. Clean and cut mutton into medium pieces
2. Finely chop onion
3. Slice tomato
4. Grind small onions, ginger, garlic, spices, pepper corn, all powders into a coarse paste
5. Marinate the mutton in the grounded masala for 1/2 an hour adding salt in a pressure cooker
6. Heat a table spoon oil add the mutton which is marinated with the grounded masala and pressure cook for 4 whistles
7. In a separate kadai heat oil add mustard seeds, after spluttering add curry leaves and chopped onion. Saute till it becomes golden brown add chopped tomatoes and saute it till it becomes soft
8. Now add the mutton to it and cook till the oil separates.
9. Serve Chettinad Mutton Curry hot.

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Madrasi Chicken Curry

Madrasi Chicken Curry
3 Chicken Breasts Chopped into Bite Size Pieces
1 Cup of Curry Massalla Gravy
1 onion finely chopped
2 Teaspoon Curry Powder
2 Teaspoon Chilli Powder
2 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla

Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

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