Chicken Chettinad Dry
"This is a traditional Keralite (South-Indian) preparation. My hubby loves the authentic flavour and since its a really simple dish-its one of my fav recipes. It might get a little spicy, so do adjust the recipe according to taste."
photo by JinithA SanjO
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 600 g chicken breasts, cubed
- 3 -4 tablespoons oil
- 10 -15 curry leaves
- salt
- 4 garlic cloves
- 1 inch gingerroot
- 3 -4 red kashmiri chilies (dried)
- 1⁄2 tablespoon pepper
- 1 tablespoon coriander seed
- 1⁄2 tablespoon cumin seed
- 1⁄2 teaspoon turmeric
- 3 -4 tablespoons coconut, shredded
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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RECIPE SUBMITTED BY
Hieee...I'm Indian woman who recently shifted to San Diego,CA....
<br>Coming from a family of people to LOVE to eat and experiment with all kinds of good food,I took to helping out Mama in her kitchen pretty early on,and gradually moved on to creating my own recipes or altering recipes I found elsewhere.
<br>Now,having been blessed with a DH who is a total foodie(touchwood!)and a great cook himself(!),I'm constantly on the search for new recipes...
