Chettinad Chicken
Rich, spicy, and aromatic chicken curry which goes well with roti, naan, rice or pulav.
Ingredients
| Chicken pieces | 350 Gram | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 , chopped finely | |
| Tomato | 1 Small , chopped finely | |
| Water | 50 Milliliter | |
| Juice of lemon | 1/2 | |
| For the paste | ||
| Grated coconut | 2 Tablespoon | |
| Poppy seeds | 2 Teaspoon | |
| Star anise | 1/2 | |
| Fennel seeds | 1 Teaspoon | |
| Coriander seeds | 1 Teaspoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Whole dry red chilies | 2 | |
| Cinnamon stick | 1 Inch | |
| Green cardamom | 3 | |
| Cloves | 3 | |
| Ginger garlic paste | 1 Teaspoon | |
| Turmeric powder | 1/4 Teaspoon | |
| Curry leaves | 12 (10 | |
| Salt | To Taste | |
| For garnish | ||
| Chopped coriander leaves | 1 Tablespoon |
Directions
GETTING READY
For Spice Paste:
1. In a pan roast whole red chilies, grated coconut, poppy seeds, star anise, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon stick, and fennel seeds.
2. In blender, add the roasted spices along with ginger and garlic paste grind it into a fine paste.
MAKING
3. In a pan heat the vegetable oil, add chopped onion and fry till golden brown.
4. Add the spice paste and stir well.
5. Stir in turmeric powder, chopped tomato, and chicken pieces
6. Pour water, add lemon juice and curry leaves. Season with salt to taste. Cover and cook till the chicken is done.
SERVING
7. Garnish with chopped coriander leaves and serve hot with boiled rice, rotis or tandoori naan.
Recipe Summary
Nutrition Facts
Serving size
Calories 505Calories from Fat 256
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 8 g40%
Trans Fat 0 g
Cholesterol
Sodium 448 mg18.67%
Total Carbohydrates 21 g7%
Dietary Fiber 8 g32%
Sugars 6 g
Protein 42 g84%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
