Ingredients
-
600
-
3 - 4
-
10 - 15
-
-
4
-
1
-
3 - 4
-
1/2
-
1
-
1/2
-
-
-
-
-
Directions
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.,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.
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Steps
|
1
Done
|
Grind the Ginger and Garlic Into a Fine Paste. |
|
2
Done
|
Next,Dry Roast and Grind Red Chillies, Pepper, Coriander Seeds, Cumin Seeds and Turmeric; Keep Aside. |
|
3
Done
|
in a Non-Stick Saucepan, Heat Oil and Saut the Ginger Garlic Paste Till Light Brown. |
|
4
Done
|
Add the Chicken Pieces and the Roasted and Ground Powder. |
|
5
Done
|
Cover and Cook For 15 Minutes on Medium Heat. Add 1/4 Cup Water and Cook Till Completely Dry. |
|
6
Done
|
Stir Occasionally So That It Doesn't Stick to the Bottom of the Pan. |
|
7
Done
|
Separately,Heat 1 Tbsp Oil and Fry the Shredded Coconut and Curry Leaves Till Light Brown. |
|
8
Done
|
Pour This Mixture Onto Cooked Chicken and Stir Once Again. |
|
9
Done
|
Serve Hot. |
