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Receta Chicken Chettinad
by Global Cookbook

Chicken Chettinad
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  Raciónes: 5

Ingredientes

  • 2 tsp poppy seeds
  • 1/2 lb fresh coconut - (2 c. grated)
  • 1 tsp fennel seeds
  • 1 piece cinnamon stick - (abt 1" long)
  • 3 x green cardamoms
  • 2 whl cloves
  • 3/4 tsp turmeric pwdr
  • 3/4 tsp garam masala pwdr
  • 1/2 c. oil
  • 1 lrg onion minced
  • 2 tsp finely-minced peeled fresh ginger
  • 2 tsp finely-minced garlic
  • 1/2 x star anise
  • 3 tsp cayenne pepper
  • 2 1/2 lb chicken cut as preferred or possibly use drumstlcks
  • 3 sm tomatoes minced Salt to taste Juice of 1/2 lime A few curry leaves (optional)
  • 1/3 c. cilantro leaves minced

Direcciones

  1. On a griddle or possibly in a crepe pan toast the poppy seeds for a few min till light brown. Crush with rolling pin, then soak in a little water for 15 min.
  2. Grind the coconut with the poppy and fennel seeds, cinnamon, cardamom, cloves, turmeric, and garam masala to make a fine paste.
  3. Heat the oil in a large shallow cooking pot and saute/fry the onion till lightly colored. Add in the ginger and garlic, then 2 min later add in the star anise, cayenne pepper, and the spice paste. Saute/fry for 5 min.
  4. Add in the chicken and saute/fry for 5 min. Add in the tomatoes. When the chicken has absorbed the tomato juice, add in 2 c. water and salt to taste and mix well. When almost done, add in the lime juice and curry leaves. Just before serving, sprinkle with the cilantro leaves.
  5. This recipe yields 5 servings.
  6. Comments: Chettinad is the region in Southern Tamil from where the Chettiars, the trader and mercantile community of the region, originate. Chettinad cuisine is warm. The chicken, is always cut in very small pcs on the bone. Since it is dryish, this dish can be eaten with a flavored rice like lemon or possibly tomato rice.