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Chettinad Chicken
Chicken cooked in traditional southindian spices |
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2 sticks Cinnamon
2 Cloves
¼ tsp Aniseeds (saunf)
2 Marathi Mukku or Dadgi phal (dried flower pods)
1 Bay Leaf
1 large chopped Onion
1 sprig Curry Leaves
1 chopped Tomato
½ kg Chicken
¼ tsp Turmeric Powder
1 cup Coconut Milk
Salt to taste
2 sprigs chopped Coriander Leaves
To make the masala – In little oil roast and grind the following ingredients:
5 Red Chillies
3-4 sticks Cinnamon
1 tsp Cumin Seeds
1 tsp Pepper
3 tbsp Coriander Seeds
8 Garlic Cloves
1 inch Ginger
1 tbsp Oil
50 gms cashewnuts
1/2 of a coconut (grated) – do not roast this. Grind and add to the above mixture
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Method
In a separate vessel heat oil, add cinnamon, cloves, aniseeds, marathi mokku (dried flower pods), bay leaf, chopped onion, curry leaves and chopped tomatoes. Next add the ground masala, followed by chicken pieces into it. Stir and add turmeric powder and coconut milk. Add salt to taste. Cover with a lid till the chicken cooks. Finally garnish with chopped coriander leaves and serve with rice.
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Preparation Time: 30 mins |
Serves: 4 |
| Recipe Origin: India |
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Submitted by: |
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Mythreyi Dilip
North Carolina
United States |
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| This recipe has been viewed 3296 times. |
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