Monday, December 7, 2009

Chettinad Chicken Gravy


Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces)
Fresh grated coconut- 1 cup
Large onion- 1 (chopped)
Medium tomatoes- 2 (chopped)
Grated ginger- 1inch piece
Garlic- 5 cloves (crushed)
Black pepper- 1/4 tsp
Red chili powder- 2 tsps
Poppy seeds- 2 tsps
Coriander seeds- 2 tsps
Fennel seeds- 1 tsp
Cinnamon- 1 piece
Cloves- 2
Garam masala powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Oil- 6 tablespoons
Lime juice- 2 tablespoons
Curry leaves- 2
Chopped cilantro (coriander) leaves


Dry roast the poppy seeds in a pan and crush. Soak it in little water for 10-15 minutes. Then grind the soaked poppy seeds with coconut, fennel, cinnamon, cloves, cardamoms & turmeric. Make it into a smooth paste.

Heat oil in large pan and fry the onions until golden. Add the ginger, garlic and fry for couple of minutes. Then add the red chili powder and the ground paste. Fry for 5 minutes. Add the chicken pieces and fry for 5 more minutes. Then add the tomatoes and stir-fry for 7-10 minutes. Then add 2 cups of water & salt. Cover and cook for about 10 minutes over medium heat. Then remove the cover and cook till desired consistency.When it is almost cooked add the lime juice and curry leaves. Fry for 5 more minutes and remove from fire. Garnish with chopped cilantro leaves.

Serve hot with rice / Idly or Dosa.

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