Chettinad Chicken Curry

"One of two Runner-Up recipes for 2002 in the San Francisco Chronicle, from Laxmi Hiremath."
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  • Coarsely crush the cloves and cardamom using a mortar and pestle or a spice mill. Set aside.
  • Heat the oil in a heavy skillet over moderately high heat. Add the garlic and onion and cook for about 4 minutes, until lightly browned.
  • Add the cloves/cardamom and cinnamon. Stir and cook for 30 seconds. Add the cumin, cayenne, coriander, ginger, pepper and turmeric. Stir and cook until aromatic, 30 seconds. Add the chicken and sear for 3 to 4 minutes per side, until light brown.
  • Add the tomato puree, coconut, salt and water. Bring to a gentle boil, reduce heat to medium, cover and cook for about 20 minutes, until the chicken is tender. Sprinkle in the lemon juice. Transfer to a heated serving dish. Remove the cinnamon stick. Garnish with sprigs of cilantro.
  • Note: If you don't want to grate your own coconut, you can buy frozen grated coconut in Indian and Asian markets.

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<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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