CHETTINAD PEPPER CHICKEN

A hot dish.

CHETTINAD PEPPER CHICKEN

Ingredients:

1 kg chicken cut into pieces
1 big onion chopped
1 big tomato chopped
1 inch cinnamon stick
2 cardamoms
3 cloves
1 bay leaf
1 tsp aniseeds
1 sprig curry leaves
1 tbs oil

Roast And Make Paste:

½ tsp aniseeds
½ tsp cumin seeds
10 black pepper corns
2 tsp coriander seeds
3 red chillies
1 tsp poppy seeds
Pinch of nutmeg
2 tsp oil

5 pips of garlic chopped
1 inch ginger chopped
½ tsp turmeric powder
Salt to taste

Lime juice (optional)
2 tsp crushed peppercorns

Method:

Heat 2 tsp of oil in a wok. Add in the ingredients
In the roast and make paste section.
Fry till the mixture is roasted. Remove and cool.
Now add in the garlic, ginger , turmeric and salt.
Add little water and grind it to a fine paste. Keep aside.

Heat another 2 tsp of oil in a wok, add in the bay leaf, cinnamon stick,
Cloves, cardamom, aniseeds and curry leaves.
Sauté well, add in the chopped onion. Sauté well again.
Add in the chopped tomato and cook till mushy.

Add in the ground paste and stir fry for 5 minutes.
Add in the chicken pieces and mix well so that the chicken pieces are evenly coated with the mixture, add ½ cup of water.
Cook on sim, cover the wok with a lid and cook till the chicken is done.

Always check and stir so that it does not stick to the wok.
Once the chicken is cooked, sprinkle the crushed pepper powder and remove.
Add the lime juice if using. Garnish with cut coriander leaves.