Chicken Chettinad

Ingredients

For the paste
5 dried red chilies
5 black peppercorns
1 tspn cumin seeds
1 tspn coriander seeds
1 tspn fennel seeds
2 tspn poppy seeds
5 cloves
1″ cinnamon
1 tspn finely chopped ginger
1 tspn finely chopped garlic
4 tbsp dried dessicated coconut

For the dish
1 tbsp Oil
1 lb chicken
8-9 curry leaves
1 finely chopped onion
1 finely chopped tomato
A pinch turmeric
1 tbl spn lemon juice
finely chopped coriander leaves
1.5 tspn Salt


Method

For Paste
Heat a little oil and add cumin, coriander, fennel, poppy seeds, red chilies, cloves, cinnamon & peppercorns.
Fry for sometime and then add coconut.
Fry till a nice aroma comes out and the coconut turns slightly brownish.
Grind it to a paste with ginger and garlic with minimal water

For dish
Heat oil, fry onions and curry leaves.
When they turn brownish, add the paste and fry for about a min
Add chicken pieces and fry.
Add tomato, turmeric, salt and a cup of water.
Close and cook till done - about 5 mins
Pour lemon juice, garnish with chopped coriander.
Serve hot with chapatis or rice

Serves : 3
Cooking time : 30 mins