Chicken Chettinad Dry

This is a traditional Keralite (South-Indian) preparation. My hubby loves the authentic flavour and since its a really simple dish-its one of my fav recipes. It might get a little spicy, so do adjust the recipe according to taste.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 600  g chicken breasts, cubed
• 3 -4  tablespoons  oil
• 10 -15  curry leaves
•  salt
• 4  garlic cloves
• 1  inch gingerroot
• 3 -4  red  kashmiri chilies (dried)
• 1⁄2 tablespoon pepper
• 1  tablespoon  coriander seed
• 1⁄2 tablespoon cumin seed
• 1⁄2 teaspoon turmeric
• 3 -4  tablespoons coconut, shredded

Directions

1. Grind the ginger and garlic into a fine paste.
2. Next,dry roast and grind red chillies, pepper, coriander seeds, cumin seeds and turmeric; keep aside.
3. In a non-stick saucepan, heat oil and sauté the ginger garlic paste till light brown.
4. Add the chicken pieces and the roasted and ground powder.
5. Cover and cook for 15 minutes on medium heat. Add 1/4 cup water and cook till completely dry.
6. Stir occasionally so that it doesn't stick to the bottom of the pan.
7. Separately,heat 1 Tbsp oil and fry the shredded coconut and curry leaves till light brown.
8. Pour this mixture onto cooked chicken and stir once again.
9. Serve hot.