Chicken Chettinad
1 kg. chicken
2 tsps. poppy seeds
1/2 cup grated coconut
1 tsp. fennel seeds
1 tsp. coriander seeds
1/2 tsp. cumin seeds
6-8 whole red chillies
1" stick cinnamon
3 green cardamom
2 cloves
1/2 tsp. turmeric powder
1 no. onion large
2 tsps. ginger chopped
2 tsps. garlic chopped
1/2 tsp. aniseed
1 tsp. red chilli powder
3 tomatoes, medium
1 lemon
10-12 curry leaves
to garnish fresh coriander
1/2 cup oil
salt to taste
Clean the chicken, remove the skin and cut into 12 pieces. Chop the
onions and tomatoes separately. Roast the whole red chillies, grated
coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom,
cloves, cinnamon, aniseed, fennel seeds in oil and grind to a paste
along with ginger and garlic. Heat the oil in a vessel and fry the
onions till golden brown. Then add curry leaves, the ground paste and
saute for some time. Add the tomatoes, red chilli powder, turmeric
powder and saute. Add the chicken, mix well and cook for five minutes.
Then add two cups of water and lemon juice. Cover and cook till the
chicken is done. Garnish with coriander leaves and serve hot with
boiled rice or parathas.
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