Here’s a second recipe for Chettinad Chicken for this site. Strange that the same titled dish can be so vastly different in its ingredients, but who am I to argue? This curry was easier to prepare than the last one, and the flavours quite different. That’s not to say it wasn’t tasty. It really was! I loved the texture that the fresh coconut gave it. It created a beautifully fragrant and fresh tasting sauce.
2 teaspoons coriander seeds
2 teaspoons fennel seeds
4 dried red chillies
1 cinnamon stick (snapped into pieces)
1 teaspoon black peppercorns
4 cardamom pods
4 tablespoons vegetable oil
1 red onion (sliced)
2 teaspoons grated ginger
4 garlic cloves (grated)
2 tomatoes (chopped)
1kg chicken thighs (cut into chunks)
250g fresh coconut (grated)
Grind together in a spice grinder the coriander seeds, fennel seeds, chillies, cinnamon, cardamom and peppercorns into a fine powder. Mix together with the grated coconut and set aside.
Heat the oil in a large saucepan until just hot, then gently fry the onion for 5 minutes until lightly golden. Add the ginger and garlic and stir for 1 minute. Add the chicken and turn up the heat slightly. Cook for 4-5 minutes, stirring. Add the coconut mix and tomatoes and stir for 1-2 minutes before pouring in enough water to barely cover the chicken. Bring to a simmer then reduce the heat to low and gently cook uncovered for 35 minutes. Remove from the heat, squeeze in the lime juice then season with salt to your taste.
Serve with lots of fluffy basmati rice.