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Ryan Martis
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« on: July 05, 2009, 06:18:08 AM »

Chicken Chettinad

Chicken - 1kg.
Poppy seeds - 2 tsps.
Grated coconut - 1/2 cup
Fennel seeds - 1 tsp.
Coriander seeds - 1 tsp.
Cumin seeds - 1/2 tsp.
Whole red chillies - 6-8 nos.
Cinnamon - 1" stick
Green cardamom - 3 nos.
Cloves - 2 nos.
Turmeric powder - 1/2 tsp.
Onion large - 1 no.
Ginger chopped - 2 tsps.
Garlic chopped - 2 tsps.
Aniseed 1/2 tsp.
Red chilli powder - 1 tsp.
Tomatoes, medium 3 nos.
Lemon - 1 no.
Curry leaves - 10-12 nos.
Fresh coriander - to garnish
Oil - 1/2 cup
Salt to taste


Clean the chicken, remove the skin and cut into 12 pieces. Chop the onions and tomatoes separately. Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, aniseed, fennel seeds in oil and grind to a paste along with ginger and garlic. Heat the oil in a vessel and fry the onions till golden brown. Then add curry leaves, the ground paste and sauté for some time. Add the tomatoes, red chilli powder, turmeric powder and sauté. Add the chicken, mix well and cook for five minutes. Then add two cups of water and lemon juice. Cover and cook till the chicken is done. Garnish with coriander leaves and serve hot with boiled rice or parathas.

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