Chicken Chettinad
 
Prep time
Cook time
Total time
 
Cuisine: Indian
Serves: 4
Ingredients
  • ½ cup organic unsweetened dessicated coconut (or use a fresh coconut, peel and cut into small pieces)
  • 2 tsp poppy seeds
  • 1 tsp fennel seeds
  • 1 inch cinnamon stick
  • 3-4 green cardamom pods
  • 2-3 cloves
  • 1 tsp turmeric powder
  • ¼ cup vegetable oil
  • 1 large onion, chopped
  • 1 inch piece ginger, peeled and finely chopped
  • 4-6 cloves garlic, chopped
  • 1 tbsp chilli powder, or according to taste
  • 2¼ pound chicken (1 kg), cut into pieces (you can marinate it in a little salt, curd and ginger garlic paste)
  • 2 tomatoes, chopped
  • juice of 1 lime
  • few curry leaves
  • salt, to taste
  • 4 tbsp cilantro (coriander), to garnish
Instructions
  1. In a spice blender or food processor/blender, make a paste out of the coconut, poppy and fennel seeds, cinnamon, cardamom, cloves and turmeric powder, adding a little water if necessary.
  2. In a heavy based pan, heat the oil and fry the onions for 6-8 minutes, until light brown. Add the ginger, garlic and red chilli powder along with the spice paste and fry for another 1-2 minutes.
  3. Add the chicken and fry for 6-7 minutes till the chicken is no longer pink.
  4. Add the chopped tomatoes and fry for 5 minutes till the moisture evaporates. Add in 1.5 cups water (2¼ cups if you want more liquid curry) and season with salt. Stir well.
  5. Cook for about 30 minutes on medium low flame, or until the chicken is cooked through and the oil separates.
  6. Add the lime juice and the curry leaves. Garnish with cilantro.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/01/19/13577/