Chettinad Chicken Curry
Chettinad Chicken Curry
5tbsp Desiccated Coconut
2tsp Poppy Seeds
1tsp Fennel seeds
1 Cinnamon Stick (1 inch)
3 Green Cardamon
3 Cloves
1tsp Turmieric
2tbsp Ghee
1 Onion , chopped
1tbsp Garlic and Ginger paste
1tsp Chilli powder
800g Chicken , cut into pieces
2 Tomatoes , chopped
1tbsp Lemon Juice
Salt
2tbsp Chopped Coriander
Method
Put coconut, poppy seeds, fennel seeds, cinnamon, cloves and turmeric into a food blender with a little water then blend into a paste.
Heat ghee in a pan,add the onion and fry for 6 mins or until light brown.
Add the ginger and garlic paste, chilli powder and the spice paste and fry for 2 mins then add
chicken and fry for 7 mins.
Add the tomatoes and fry unit moisture has evaporated.
Pour 200ml water in and add salt to taste , stir well. Simmer until chicken is cooked.
Sprinkle chopped coriander over the top and serve.
