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11 December 2012,22:20 by
J.Sujatha

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CHETTINAD CHICKEN CURRY

Serves :
4

Preparation Time :
15 minutes

Preparation Method :

  • Clean and wash the Chicken thoroughly, remove the skin and cut into equal pieces. (16 - 20).
  • Then chop the Onions and Tomatoes on a separate board.
  • Take a pan, add some Sesame Oil and roast the Red Chillis, the Grated Coconut, the Poppy Seeds, the Coriander Seeds, the Cumin Seeds, the Green Cardamom, the Garlic Cloves, the Cinnamon, the Star Anises and the Fennel Seeds. When all of these are roasted, add Ginger and Garlic and grind the mix with a little bit of water to make it become a paste.
  • After this, heat up the Sesame Oil in a pan and fry the chopped Onions until these reach a golden brown color. Now you add the Curry Leaves and the Ground Paste you just created and sauté all of it together.
  • Once sautéed, add the chopped Tomatoes, the Red Chilli Powder and the Turmeric Powder. Last step, add the Chicken, mix it all together and cook it for 5 minutes.
  • Add 2 cups of water after the 5 minutes, as well as the Lemon Juice and cover the whole thing. Keep cooking until the chicken is done.
  • Once the Chicken is done, garnish it with Coriander Leaves and serve it hot.

INGREDIENTS

  • 1.5 Kg of Chicken (cut in pieces)
  • 3 Teaspoons of Poppy Seeds (Khus Khus)
  • 200 grams Grated Coconut
  • 2 Teaspoons of Fennel Seeds
  • 2 Teaspoons of Coriander Seeds
  • 2 Teaspoons of Cumin Seeds
  • 8 - 10 Red Chillis
  • 2 Cinnamon Stick
  • 4 Green Cardamoms
  • 3 Cloves
  • 2 Teaspoons of Turmeric Powder
  • 200 ml Sesame Oil
  • 2 Large Onions
  • 3 Teaspoons of chopped Ginger
  • 3 Teaspoons of chopped Garlic
  • 2 Stars of Anise
  • 1 ½ Teaspoons of Red Chilli Powder
  • 4 Medium sized Tomatoes
  • 2 Lemons
  • 12 - 14 Curry Leaves
  • Fresh Coriander Leaves for Garnishment
  • Salt to taste as desired

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