Chettinad Chicken

Ingredients

• 500g Chicken thighs, boneless and skinless
• 2 EL Vegetable oil
• 2 TL Black peppercorns
• 1 TL Fennel seeds
• 1 TL Cumin seeds
• 4 Dried red chilies
• 50g Grated coconut
• 1 Large onion, chopped
• 1 EL Ginger-garlic paste
• 8 Curry leaves
• 2 Tomatoes, diced
• 240ml Water
• 1/2 TL Turmeric powder
• Nach Geschmack Salt
• Frisch Fresh coriander for garnish

Instructions

1. In a dry pan, lightly roast the black peppercorns, fennel seeds, cumin seeds, and dried red chilies over medium heat for 2-3 minutes until fragrant. Add the grated coconut and roast for another 1-2 minutes until golden brown. Let the mixture cool, then grind it with a little water to a fine paste.
2. Heat the vegetable oil in a large pot or deep pan over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. Add the ginger-garlic paste and curry leaves, and sauté for 1 minute until fragrant.
4. Add the diced tomatoes and cook until they soften and the oil separates from the sides, about 5-7 minutes.
5. Stir in the ground spice paste and turmeric powder, and cook for 2-3 minutes to combine the flavors.
6. Add the chicken pieces to the pot and sear for 5 minutes, until lightly browned on all sides. Season with salt to taste.
7. Pour in the water, bring to a simmer, then reduce heat and let it cook covered for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
8. Remove from heat and let the dish rest for 5 minutes to allow the flavors to meld. Garnish with fresh coriander before serving.

Nutrition