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CHICKEN CHETTINAD |
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James on Friday, October 11, 2002 |
Ingredients:
- Chicken 1kg
- Poppy seeds 2 tsps
- Grated coconut 1/2 Fennel seeds 1
tsp
- Coriander seeds 1 tsp
- Cumin seeds 1/2 tsp
- Whole red chilies 6-8 nos
- Cinnamon 1" stick
- Green cardamom 3 nos
- Cloves 2 nos
- Turmeric powder 1/2 tsp
- Onion, large 1 no
- Ginger, chopped 2 tsps
- Garlic, chopped 2 tsps
- Star anise 1/2 Red chili powder 1
tsp
- Tomatoes, medium 3 nos
- Lemon 1 no
- Curry leaves 10-12 nos
- Fresh coriander Garnish
- Oil 1/2 cup Salt to taste
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Procedure:
- Clean the chicken, remove the skin and cut into 12
pieces
- Chop the onions and tomatoes
separately
- Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and
garlic
- Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some
time
- Add the tomatoes, red chili powder and turmeric powder and sauté
- Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon
juice
- Cover and cook till the chicken is
done
- Serve hot garnished with coriander leaves and accompanied with boiled rice or
parathas.
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