Chicken Chettinad

Discussion in 'Food and nutrition' started by tubal cain, Feb 24, 2005.

  1. tubal cain

    tubal cain Guest

    Chicken Chettinad

    1 kg. chicken
    2 tsps. poppy seeds
    1/2 cup grated coconut
    1 tsp. fennel seeds
    1 tsp. coriander seeds
    1/2 tsp. cumin seeds
    6-8 whole red chillies
    1" stick cinnamon
    3 green cardamom
    2 cloves
    1/2 tsp. turmeric powder
    1 no. onion large
    2 tsps. ginger chopped
    2 tsps. garlic chopped
    1/2 tsp. aniseed
    1 tsp. red chilli powder
    3 tomatoes, medium
    1 lemon
    10-12 curry leaves
    to garnish fresh coriander
    1/2 cup oil
    salt to taste

    Clean the chicken, remove the skin and cut into 12 pieces. Chop the
    onions and tomatoes separately. Roast the whole red chillies, grated
    coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom,
    cloves, cinnamon, aniseed, fennel seeds in oil and grind to a paste
    along with ginger and garlic. Heat the oil in a vessel and fry the
    onions till golden brown. Then add curry leaves, the ground paste and
    saute for some time. Add the tomatoes, red chilli powder, turmeric
    powder and saute. Add the chicken, mix well and cook for five minutes.
    Then add two cups of water and lemon juice. Cover and cook till the
    chicken is done. Garnish with coriander leaves and serve hot with
    boiled rice or parathas.

    --
    Rec.food.recipes is moderated by Patricia D Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
     
    Tags:


Loading...