MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chettinad Chicken (South Indian Fiery Chicken Curry)
Categories: Chicken, Indian
Yield: 4 Servings

2 lb Chicken drumsticks or thigh
- portions (1 kg); boned,
- skinned

MMMMM--------------------------MARINADE-------------------------------
1 tb Fresh lemon juice
1 ts Red chili powder
1 ts Salt

MMMMM---------------------------SPICES--------------------------------
1 1/2 ts White poppy seeds
1 ts Fennel seeds
2 ts Coriander seeds
1 1/2 ts Cumin seeds
5 Cloves
10 Dry red chilies; up to 12,
- adjust to tolerance
4 Whole green cardamom
1/2 c Coconut; fresh grated
1/4 c Water; for grinding

MMMMM---------------------------SAUCE--------------------------------
4 tb Mustard/canola/vegetable oil
1/2 c Sambhar onions, shallots, or
- red onions; chopped
1 Cinnamon stick (2")
2 Star anise
2 tb Fresh ginger; grated
2 tb Garlic; grated
8 Curry leaves; up to 10,
- available at Indian stores
1 1/2 ts Red chili powder; adjust to
- tolerance
1 1/2 ts Turmeric powder
1 c Tomatoes; chopped
3 Thai green chilies; up to 5,
- chopped fine, adjust to
- tolerance
Salt; to taste
1 tb Fresh lemon juice; adjust to
- taste
Coconut; grated, preferrably
- fresh, for garnish
Cilantro / curry leaves;
- chopped, for garnish

Marinate chicken for 20 minutes.

In a medium saucepan, first dry toast all the spices except fresh
coconut for 2 minutes on low heat until you smell the aroma.

Next, add the grated coconut to the pan and toast until the coconut
starts to change color lightly and drying out, about 8 to 10 minutes.

Once done, remove pan from heat & allow cooling. Grind the cooled
spices & coconut to a paste using 1/4 cup of water or as required for
grinding.

The paste doesn't have to be silky smooth. Set aside.

In a heavy bottomed pot, heat the oil on medium until it starts to
smoke lightly.

Add chopped onions and cook with regular stirring until they are
translucent but not browned, about 5 to 7 minutes.

Next, add the cinnamon stick & star anise and cook for 18 to 20
seconds until you smell the aroma of whole spices.

Add in the grated ginger and garlic, curry leaves & ground spice
paste and red chili & turmeric powder. Cook for 2 minutes.

Next, reduce heat to low, add the chopped tomatoes, mix in. Cook
uncovered for at least 12 to 15 minutes with regular stirring until
oil starts separating on sides of the pot.

Add in the marinated chicken & chopped green chilies next, mix, check
the salt & adjust, increase heat to high and let cook for 3 minutes.

Next, reduce the heat to low, cover the pot & let the chicken cook
with the spices & its own juices for 12 to 15 minutes or until
tender. (This cooking time will depend on size of your chicken
pieces.) Uncover the pot, check if the chicken pieces are tender else
cook for another 2 to 3 minutes.

Once chicken pieces are cooked, turn off the heat, add the lemon
juice to liking, cover & let sit covered until ready to serve. When
ready to serve, garnish with chopped cilantro, curry leaves, and/or
fresh coconut. Serve with warm rice.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/chettinad-chicken>

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