Chicken chettinad

Ingredients:

• 1 kg chicken, washed and cut into medium sized pieces
• 1 cup small onions, shallots (sambar onions)
• 1 cup chopped tomatoes
• 1/2 tsp turmeric pwd
• 10-12 curry leaves
• 1 cup coconut milk (extract from 1/2 coconut)
• fresh coriander leaves for garnish
• salt to taste
• 1 tbsp oil

Make a paste:

• 2 green chillis
• 8 garlic flakes
• 1″ ginger
• 1 tsp poppy seeds (soak in warm water for 10 mts)

Roast and make a powder:

• 1/2 tsp pepper corns
• 1/2 tsp cumin seeds
• 3/4 tsp fennel seeds
• 1 1/2 tbsps coriander seeds
• 6-8 dry red chillies
• 2 cardamoms
• 1″ cinnamon
• 6-7 curry leaves
• 1/2 tsp oil

Preparation:

• Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillies, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mins. Remove from fire, cool and grind to a powder.
• Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
• Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
• Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mins and do stir the chicken once in a while.
• Reduce to medium heat, add salt, turmeric powder and tomatoes and combine well. Let the chicken cook in this for 4-5 mins, uncovered.
• Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mins or until one whistle. Open lid and combine well.
• Finally add the ground masala powder and cook for 3 mins. Don't add all the masala powder, add half and check the test and add accordingly. store the remaining powder in air tight container for next time. Turn off heat and garnish with fresh coriander leaves.
• Serve hot with white steamed rice, biriyani, chapatis or dosas.