The cuisine of the Chettinad region of Tamilnadu in India is said to be very spicy/hot, if I remember this right. By that yardstick, the Chicken “Chettinad” I made today for dinner does not really qualify for that name.
But neither the girls nor I will ever be able to stomach the four dry red chillies that the recipe in Sanjeev Kapoor’s “Khana Khazana” would have required be added to the ground masala this dish needs.
So I made it today without any whole red chillies at all.
The girls liked the chicken a lot, as did I. It makes a nice change from the usual sort of chicken curry though it is rather heavy because of all the coconut that goes in to it.
I’ll take some tomorrow for the boulanger, and see what he thinks of it.
450 grams of boneless chicken, cut in to small pieces
3 small onions, sliced fine
2 teaspoons each of ginger paste and garlic paste
6 tablespoons of canned tomato pulp
5 tablespoons of desiccated coconut , or the flesh of 1/4 of a fresh coconut
poppy seeds – 1 teaspoon
fennel seeds – 1/2 teaspoon
coriander seeds – 1/4 teaspoon
cumin seeds – 1/4 teaspoon
cinnamon stick – 1 one inch stick
green cardamom – 2
cloves – 2
turmeric powder – 1/2 teaspoon
red chilli powder – 1/2 teaspoon ( I use Kashmiri red chilli powder)
4 tablespoons of oil
star anise – 1/4
2 small tomatoes
3 tablespoons of lemon juice
5-6 curry leaves
salt to taste