This recipe hails from Tamil Nadu in Coastal India. The name Chettinad Chicken conjures up a vision of intense flavours of spices and coconut. Chicken is enrobed in a wonderful combination of dried chillies and spices, curry leaves and grated coconut and is shallow fried in coconut oil. This version will yield a thicker gravy more suitable to eat with rotis or appams but you can easily make this a more gravy type consistency by adding more water to the ground spice paste.
|Cumin seeds||1 Tablespoon|
|Coriander seeds||1 Tablespoon|
|Black peppercorn||2 Tablespoon|
|Fennel seeds||1 Tablespoon|
|Grated coconut||1/2 Cup (8 tbs)|
|Bone in chicken thighs||2 Pound , marinated in lemon juice, salt and turmeric|
|Diced red onion||1 1/2 Cup (24 tbs)|
|Garlic paste||1 Teaspoon|
|Ginger paste||1 Teaspoon|
|Curry leaves water||1 Cup (16 tbs)|
|Coconut oil||4 Tablespoon|
1. Roast and grind the Kashmiri Chillies, Cumin & Coriander seeds, Black peppercorns, Fennel seeds, Cinnamon and star anise.
2. Add the coconut and some water and grind to a smooth paste Heat the Coconut oil and saute the onion
3. Add the mustard seeds and curry leaves Add the masala paste Add the marinated Chicken and coat with the spice paste Add some salt to taste and water.
4. Cook covered for 15 - 20 mins stirring at intervals Cook uncovered for another 10 minutes add more water if you desire a thinner gravy.
5. Serve hot.