Cookery Recipes: Chettinad Chicken

CHETTINAD CHICKEN

Serving : 6

Prepare Time : 20 mins

Cook Time : 60 mins

Total Time : 80 mins

Ingredients :

1 tablespoon (10 g) poppy seeds
1 teaspoon (4 g) coriander seeds
1 teaspoon (4 g) cumin seeds
1 teaspoon (4 g) aniseed/fennel seeds
3 dry red chillies
1 inch (3 cm) piece of cinnamon
2 cardamom pods
3 cloves
1/2 cup (110 g) grated coconut
2 teaspoons (8 g) ginger paste
2 tablespoons (30 ml) vegetable/sunflower/canola oil or ghee
10 - 15 curry leaves
2 large onions sliced fine
2 tomatoes chopped fine
1 teaspoon (4 g) chilli powder(optional)
2 pounds (1 kg) chicken (You can use a whole chicken cut into bits or leg or breast pieces)
Salt to taste
2 teaspoon (8 g) lime juice
Chopped coriander leaves to Garnish

Directions :

Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander,cumin and fennel seeds, dry red chillies, cinnamon, cardamon,cloves and coconut for 3-4 mins.Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder
Mix the ginger and garlic pastes with this powder and keep aside.
In another deep pan,heat the oil and add the curry leaves. When they stop spluttering,add the sliced onions and fry they are light brown.
Add the spice paste and star anise and fry for another 2-3 minutes.
Add the tomatoes and chilli powder and stir well to mix all the ingredients.
Add the chicken,cover and simmer till it is tender.
When the chicken is done add lime juice, mix well and turn off the flame.
Garnish with coriander leaves and serve.

Nutrition :

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