Chettinad-Style Chicken recipe
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Ingredients
- 2 ¼ pounds skinless, boneless chicken breast, cut into bite-sized chunks 1 teaspoon turmeric salt to taste ¼ cup vegetable oil 2 teaspoons poppy seeds 2 teaspoons whole black peppercorns 2 teaspoons fennel seed 2 teaspoons coriander seed 1 teaspoon cumin seed 3 large onions, minced 4 green chile peppers, chopped 2 sprigs fresh curry leaves 1 tablespoon ginger paste 1 teaspoon garlic paste 1 cup chopped fresh tomatoes ½ cup water
Nutrition Info
- 358.2 caloriescarbohydrate: 13.5 gcholesterol: 103.9 mgfat: 15.4 gfiber: 2.9 gprotein: 40.5 gsaturatedFat: 3 gservingSize: -sodium: 127.7 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Chettinad-Style Chicken
Directions
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Rub the chicken pieces with the turmeric and salt. Set aside.
Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change color, remove from the skillet, keeping the oil in the skillet. Grind the spice mixture with a mortar and pestle and set aside.
Add the onion, green chile peppers, curry leaves, ginger paste, and garlic paste to the remaining oil, cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture, cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.