Chicken Chettinad

Chicken


Chicken – 6 drumsticks or 4 breasts sliced. Use breasts if you wish to serve with rice and cut into pieces.

The Paste

Dry roast -
2 tbsp. poppy seeds
¼ cup Grated coconut (I used frozen coconut)
1 tsp. each of coriander seeds, cumin seeds, fennel seeds, and black pepper
½ “ piece of Cinnamon
1 clove

Now add ½ lime size of tamarind pulp. I microwave the tamarind pulp with some water for 40 seconds.

Add 2 cloves and 1” piece of ginger and blend to a paste.


Chop the following

1 large onion
1 medium tomato
1 bunch of cilantro

Steps

1. Take 2 tbsp. oil in a pan. Sauté the chicken until light golden.
2. Add the onion and fry until dark brown.
3. Add tomatoes. Fry till pulpy.
4. Add the paste. Sauté until brown.
5. Add the chicken. Coat all pieces.
6. Add water and salt.
7. Cover and cook for 15 minutes.
8. Garnish with chopped cilantro.