Chettinad Chicken

Submitted by Brian Holley

"Chicken curry with a good range of ingredients, the poppy seeds give a nutty taste, this is one of my HOT curries. Deep flavoured and satisfying. Use as a main dish with rice and pappads."

 

• Ready In: 50mins
• Ingredients: 18
• Serves: 4

ingredients

• 2 tablespoons white poppy seeds
• 1⁄2 lb fresh coconut, grated
• 1 teaspoon fennel seed
• 2 inches cinnamon sticks, broken up
• 3 green cardamoms, opened at one end
• 4 cloves
• 1 teaspoon turmeric
• 1⁄2 cup oil
• 1 large onion, chopped
• 2 teaspoons fresh ginger, finely chopped
• 4 garlic cloves, chopped
• 3 teaspoons chili powder
• 3 lbs skinless chicken, and jointed
• 3 tomatoes, chopped
• 1 teaspoon salt
• 1⁄2 lime, juice of
• 10 curry leaves
• 1⁄2 cup coriander leaves, chopped

directions

1. Toast the poppy seeds in a dry pan till brown.Cool them and crush them. Soak them in a little water for 15 minutes.
2. Grind the coconut, poppy seeds with the cinnamon, cloves, cardamoms, fennel seeds and turmeric to make aa paste.
3. Heat the oil and fry the onions till golden, add the ginger and garlic cook for 2 minutes Add the chilli powder and the spice paste with 2 tbsp water, fry on low heat 5 minutes.
4. Add the chicken pieces and fry for 10 minutes Add the tomatoes.
5. When the liquid has been absorbed add 2 cups of water and salt to taste.
6. Cook uncovered till chicken is tender, add the lime juice, curry leaves and chopped coriander.