Chicken Chettinad

Recipe Ingredients

2 teaspoons	10ml	Poppy seeds
1/2 lb	227g / 8oz	Fresh coconut - (2 cups grated)
1 teaspoon	5ml	Fennel seeds
1		Cinnamon stick - (abt 1" long)
3		Green cardamoms
2		Whole cloves
3/4 teaspoon	3.8ml	Turmeric powder
3/4 teaspoon	3.8ml	Garam masala powder
1/2 cup	118ml	Oil
1 cup	62g / 2.2oz	Onion - chopped (large)
2 teaspoons	10ml	Finely-chopped peeled fresh ginger
2 teaspoons	10ml	Finely-chopped garlic
1/2		Star anise
3 teaspoons	15ml	Cayenne pepper
2 1/2 lbs	1135g / 40oz	Chicken - cut as preferred or
		Use drumstlcks
3		Tomatoes - chopped (small)
		Salt - to taste
		Juice of 1/2 lime
		A few curry leaves - (optional)
1/3 cup	5.3g / 0.2oz	Cilantro leaves - chopped

Recipe Instructions

On a griddle or in a crêpe pan toast the poppy seeds for a few minutes until light brown. Crush with rolling pin, then soak in a little water for 15 minutes.

Grind the coconut with the poppy and fennel seeds, cinnamon, cardamom, cloves, turmeric, and garam masala to make a fine paste.

Heat the oil in a large shallow cooking pot and saute the onion until lightly colored. Add the ginger and garlic, then 2 minutes later add the star anise, cayenne pepper, and the spice paste. Saute for 5 minutes.

Add the chicken and saute for 5 minutes. Add the tomatoes. When the chicken has absorbed the tomato juice, add 2 cups water and salt to taste and mix well. When almost done, add the lime juice and curry leaves. Just before serving, sprinkle with the cilantro leaves.

This recipe yields 5 servings.

Source:
Cookbook Digest, May/Jun, 1996

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