Chettinad Style Juniper Chicken

Ingredients

In the original Italian dish, Pollo al ginepro, the chicken is typically marinated with juniper berries, rosemary, and garlic, and then roasted or grilled. However, in this Chettinad adaptation, the marinated chicken is cooked in a spicy gravy with Chettinad spices, onions, tomatoes, and coconut milk, resulting in a flavorful and aromatic chicken curry. We alse have the original recipe for Pollo al ginepro, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon red chili powder 1 tablespoon red chili powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon poppy seeds 1 teaspoon poppy seeds
• 1 teaspoon juniper berries, crushed 1 teaspoon juniper berries, crushed
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and cook for a minute.
4. 4.
   In a blender, grind together fennel seeds, black peppercorns, poppy seeds, and crushed juniper berries to a fine paste.
5. 5.
   Add the spice paste to the pan and cook for 2-3 minutes.
6. 6.
   Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates.
7. 7.
   Add the chicken pieces and coat them well with the spice mixture.
8. 8.
   Pour in the coconut milk and simmer for 20-25 minutes or until the chicken is cooked through and tender.
9. 9.
   Garnish with fresh coriander leaves and serve hot with rice or Chettinad breads.

Treat your ingredients with care...

• Juniper berries — Crush the juniper berries before adding them to the spice paste to release their flavors more effectively.

Tips & Tricks

• For an extra kick of heat, add a few chopped green chilies to the curry.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Marinating the chicken for a few hours or overnight will enhance the flavors.
• If you prefer a thicker gravy, simmer the curry for a longer duration to reduce the liquid content.
• Serve the Chettinad Style Juniper Chicken with a side of raita or pickle to complement the flavors.

Serving advice

Serve the Chettinad Style Juniper Chicken hot with steamed rice or Chettinad breads like parotta or appam. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the Chettinad Style Juniper Chicken in a traditional Indian serving dish or on a banana leaf for an authentic touch. Sprinkle some crushed juniper berries on top for visual appeal.