Chettinad Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons poppy seeds
• 1/2 lb fresh coconut, grated
• 1 teaspoon fennel seed
• 2 inches cinnamon sticks, broken up
• 3 green cardamoms, opened at one end
• 4 cloves
• 1 teaspoon turmeric
• 1/2 cup oil
• 1 large onion, chopped
• 2 teaspoons fresh ginger, finely chopped
• 4 garlic cloves, chopped
• 3 teaspoons chili powder
• 3 lbs skinless chicken, and jointed
• 3 tomatoes, chopped
• 1 teaspoon salt
• 1/2 lime, juice of
• 10 curry leaves
• 1/2 cup coriander leaves, chopped

Recipe

• 1 toast the poppy seeds in a dry pan till brown.cool them and crush them. soak them in a little water for 15 minutes.
• 2 grind the coconut, poppy seeds with the cinnamon, cloves, cardamoms, fennel seeds and turmeric to make aa paste.
• 3 heat the oil and fry the onions till golden, add the ginger and garlic cook for 2 minutes add the chilli powder and the spice paste with 2 tbsp water, fry on low heat 5 minutes.
• 4 add the chicken pieces and fry for 10 minutes add the tomatoes.
• 5 when the liquid has been absorbed add 2 cups of water and salt to taste.
• 6 cook uncovered till chicken is tender, add the lime juice, curry leaves and chopped coriander.