Chicken Chettinad

Name: Chicken Chettinad
Cuisine: Indian
Ingredients: 2 1/2 lb Chicken - cut as preferred; 1 Onion large - chopped; 3 Tomato - medium chopped; 2 tsps Garlic Paste -; 2 tsps Ginger Paste -; 1/2 lime Juice of; A few curry leaves; 1/3 cup Coriander leaves -; 1/2 lb coconut Fresh -; 1 tsp Fennel seeds -; 2 inchs Cinnamon - stick; 3 Cardamom -; 4 Cloves -; 1/2 Star anise -; 3/4 tsp Turmeric powder -; 3/4 tsp Garam masala -; 3 tsps Red chilli powder -; Oil; to taste Salt

Beula Pandian Thomas @cook_7800987

New Zealand

Have I told you that I enjoy my new kitchen? Well if I haven't ....I love the space of my kitchen - it makes me feel like a decent chef. I probably should take a picture of my place of inspiration one of these days :) During my holidays, I got two recipe books. These weren't small recipe books, they were heavy! However, in spite of the overflowing luggage weight, I still brought these recipe books along in K's carry-on. The recipe for today comes from Camellia Panjabi's 50 Great Curries of India. I cooked some Chicken Chettinad for dinner. Chettinad is the region in Southern Tamil Nadu from where the Chettiars, the trader and mercantile community of the origin, originate. Chettinad cuisine is hot. This is an ideal dish to be made with chicken drumsticks

Beula Pandian Thomas @cook_7800987

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Ingredients

2 1/2 lbChicken - cut as preferred
1Onion large - chopped
3Tomato - medium chopped
2 tspsGarlic Paste -
2 tspsGinger Paste -
1/2lime Juice of
A fewcurry leaves
1/3 cupCoriander leaves -
1/2 lbcoconut Fresh -
1 tspFennel seeds -
2 inchsCinnamon - stick
3Cardamom -
4Cloves -
1/2Star anise -
3/4 tspTurmeric powder -
3/4 tspGaram masala -
3 tspsRed chilli powder -
Oil
to tasteSalt

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Steps

1

Grind the coconut with the fennel seeds, cinnamon, cardamom, cloves, tumeric and garam masala and form a fine paste
2

Heat some oil in a deep pot and saute the onions until soft
3

Then add the garlic and ginger pastes followed by the red chilli powder, star anise
4

Saute for a few mins and add the spice paste
5

Add a little water if required
6

When the spice mix comes to a boil, add the chicken pieces and saute for 5mins
7

Add the tomatoes and allow the chicken to cook until the chicken has absorbed the tomato juice
8

Next add some water and the required amount of salt
9

When the chicken is almost done, add the lime juice and curry leaves
10

Garnish with coriander leaves

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Cooksnaps

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Beula Pandian Thomas @cook_7800987

on February 15, 2011 21:50

New Zealand

Welcome to my Blog The Eaterspot. My blogging journey began in March 2010. I had just relocated from the US, and living in Wellington, New Zealand was definitely a whole lot different from the US. The day after I landed here, I began a full time job, but I still had a whole lot of free time after 5pm. I was cooking a lot of new dishes from various cuisines so the blog was born to document my cooking for my friends and family to follow what we are upto as a newly married couple and to see what we were eating!Thanks for visting my spot!

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Chicken Chettinad

Chicken Chettinad

Ingredients

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