Chettinad Chicken

Name: Chettinad Chicken
Ingredients: 2 tablespoons white poppy seeds; 12 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; 12 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; 12 lime, juice of; 10 curry leaves; 12 cup coriander leaves, chopped

18 ingredients

7 steps

Ingredients

2 tablespoons white poppy seeds
12 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
12 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
12 lime, juice of
10 curry leaves
12 cup coriander leaves, chopped

Directions

1

Toast the poppy seeds in a dry pan till brown.Cool them and crush them.
2

Soak them in a little water for 15 minutes.
3

Grind the coconut, poppy seeds with the cinnamon, cloves, cardamoms, fennel seeds and turmeric to make aa paste.
4

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.
5

Add the chicken pieces and fry for 10 minutes Add the tomatoes.
6

When the liquid has been absorbed add 2 cups of water and salt to taste.
7

Cook uncovered till chicken is tender, add the lime juice, curry leaves and chopped coriander.