Chicken Chettinad

Ingredients :

1 whole chicken (cut into 10 pieces)
1 large tomato (chopped coarsely)
2 large onion (chopped coarsely)
3 stalks of curry leaves
1 tablespoon of ginger paste
1 tablespoon of garlic paste
2 cups of water
1 tablespoon of salt
1 tablespoon of lemon juice
4 tablespoon of oil
some chopped corriander leaves

Group A
8 fresh red chilies
8 tablespoon of grated coconut
1 teaspoon of fennel powder
1 teaspoon of cumin powder
1 teaspoon of corriander powder
1 cinnamon stick
2 star aniseed
4 cardamoms
4 cloves
1 tablespoon of oil

Method :
In a pan heat one tablespoon of oil and add ingredients from group A and fry for about 1 or 2 minutes. Let it cool, then grind it along with ginger and garlic paste and leave aside.
On a different pan, heat 4 tablespoon of oil and add the chopped onions. Once the onion besomes golden, add in the chopped tomatoes and curry leaves. Keep stirring for about 2 minutes and add the chicken pieces. Stir it well and add salt and lemon juice to these. Next add water and let it come to boil. Once it starts boiling, reduce the flame and let it simmer for another 10 minutes or until the chicken gets tender and the gravy sticks to the chicken. Garnish with chopped corriander leaves and serve hot. Best served with coconut rice or tomamto rice.

Serving Size : 8 person
Preparation Time : 30 minutes