Chicken Chettinad Dry

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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