arm CChetinad Chicken ATOR UCSB COR VOM UE LITC Sy Lp Gmail i~ pro Abaut.com Indian Food Chettinad Chicken Free Indian Food Newsletter! 36 frst a write a review [ror oral arose ine Verma Sorkor, Aboutcom Guide Discus in my forum From Tamilnadu in South India, Chettinad Chicken is a fiery curry. There's no reason why you cant reduce the chilies to suit your own palate though. Chettinad Chicken tastes great with parathas (bread) and even plain boiled ree. Ingredients: #1 tbsp poppy seeds 1 tsp coriander seeds 1 tsp cumin seas 1 tsp aniseed/fennel seeds 3 dry red chiles 1" plece of cinnamon 2 eardamam pods Seloves 1/2 cup grated coconut 2 tsps ginger paste 2 tsps garlic paste 2.3 tosps vegetable/sunflower/eancla cil or ghee 10-15 curr leaves 2 large onions siced fine i staranise 2 tomatoes chopped fine 1 tsp chill powder (optional) 1 kg chicken (you can use @ whole chicken cut into bits or leg or breast pieces) Salto taste 2 tsps lime juice Chopped coriander leaves to garish Preparation: + Heat a heavy pan or skilet on 2 medium flame and roast the poppy, coriander, cummin and fennel seeds, dry red chilies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove fram lame and allow to cool Grind the mixture into @ coarse powder in a dean, dry coffee grinder. * Mix the ginger and garlic pastes with this powder and keep aside. In another deep pan, heat the cil and add the curry leaves. When they stop sputtering, ‘add the sliced onions and fry tilthey are light brown, [Add the spice paste and star anise and fry for another 2-3 minutes. [Add the tomatoes and chill powder and stir wellto mix al the ingredients [Add the chicken, cover and simmer til is tender. ‘When the chicken Is cone add Ime juce, mix well and turn off the flame. Garnish with coriander leaves anc serve. Related Searches Isp Corander Seads Isp Cumin Seeds Tbsp Poppy Seeds Catdamem Pods FennelSeads Isp Chill Pa