tamil receipe

Chicken Chettinad[size="3"]Serves: 4 Cooking time (approx.): 27 minutesStyle: South Indian (Tamil Nadu) Non-VegetarianINGREDIENTS8 medium sized pieces (about 800 grams) of chicken8 curry leaves (big)2 medium onion(s) chopped2 large tomato(es) chopped1 teaspoon(s) each of red chilli and turmeric powders2 teaspoon(s) lemon juice2 tablespoon(s) oil2 cup(s) watersalt to tastefinely chopped coriander leaves for garnishing For the Paste2 teaspoon(s) poppy seeds (khus khus)6 whole red chillies6 tablespoons grated coconut (optional)1 teaspoon(s) each of coriander, cumin and fennel seeds1" piece cinnamon broken2 cloves and green cardamoms each2 teaspoon(s) each of chopped ginger and garlicIn a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.2. Add the chicken and mix well. Cook on medium level for about 5 minutes.3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.Garnish with finely chopped coriander leaves. TIP:* Though curry leaves may be difficult to obtain, traditionally they are a must for this dish. Dried curry leaves may be available in Indian stores. Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti).[/SIZE]
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