Chicken Chettinad (South Indian Speciality)

Ingredients:

            Chicken – 1 kg

            Onion (Medium) – 2

            Tomatoes (Medium) – 3

            Ginger – 3 (1 inch pieces)

            Garlic – 15 cloves

            Fresh Coriander Leaves – A few sprigs

            Curry Leaves – 10 to 12

            Fresh coconut (Scraped) – ½ cup

            Oil – ½ cup

            Red Chillies (Whole) – 6 to 8

            Poppy Seeds (Khus – Khus) – 2 tsps

            Coriander seeds – 2 tsp

            Cumin seeds – 1 tsp

            Green cardamoms – 3

            Cloves – 4

            Cinnamon – 1 inch stick

            Star Anise – 1

            Fennel Seeds – 2 tsp

            Red Chilli Powder – 2 tsp

            Turmeric Powder – 1 tsp

            Lemon Juice – 2 tsp

            Salt – to taste

Method:

·                    Clean and wash chicken, remove skin and cut into medium sized pieces

·                    Peel, wash and chop onions.

·                    Wash & chop tomatoes.

·                    Peel, wash and chop ginger and garlic

·                    Clean, wash and chop coriander leaves

·                    Wash curry leaves and pat them dry

·                    Heat 2 tablespoons of oil in a kadai (non-stick pan) and roast whole red chillies, craped coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise, fennel seeds and grind them to a paste along with ginger & garlic

·                    Heat remaining oil in a deep fry pan, and fry onions till golden brown

·                    Add curry leaves and ground paste and sauté for 1 to 2 minutes.

·                    Add tomatoes, red chilli powder and turmeric powder

·                    Add chicken and mix

·                    Cook for 5 minutes and add 2 cups of water, lemon juice and salt.

·                    Cover and cook till the chicken is done

·                    Serve hot garnished with coriander leaves and rice or parathas.