Saturday, October 25, 2008

Chettinad Chicken

2 lbs chicken, washed and cut into medium sized pieces
1 large onions, diced
1 tomato, diced
1/2 tsp turmeric pwd
1 sprig curry leaves
1 can coconut milk
fresh coriander leaves for garnish
salt to taste
1 tbsp oil

Make a paste:
2 green chillis
8 garlic flakes
1″ ginger
1 tsp poppy seeds, soak in warm water for 15 minutes

Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1″ cinnamon
6-7 curry leaves
1/2 tsp oil

1.Heat a little oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat . Cool and dry grind.
2 Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
3 Heat oil in a khadai, add onions and curry leaves and saute till transparent.
4 Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.
5 Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.
6 Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.
7 Finally add the ground spice pwd and cook for 5 minutes.
Turn off heat and garnish with freshly chopped coriander leaves.

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