- 2 1/4 pounds skinless, boneless chicken breast, cut into bite-sized chunks
- 1 teaspoon turmeric
- salt to taste
- 1/4 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
- 1/2 cup water
- 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.
05/10/2018
recipepes.com
Chettinad-Style Chicken, recipe
PT15M
PT1H
5
455 calories
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