Chettinad Chicken

Ingredients

• •1 kg chicken, cut into pieces
• •2 tablespoons coconut oil
• •1 large onion, sliced
• •3 tablespoons roasted chana dal
• •2 tablespoons roasted coriander seeds
• •1 tablespoon roasted cumin seeds
• •8-10 dried red chilies
• •1 tablespoon black peppercorns
• •1 inch piece cinnamon stick
• •4 cloves garlic, minced
• •1 tablespoon ginger, minced
• •1 cup fresh or frozen grated coconut
• •1 cup water
• •to taste salt

Directions

1. 1Dry roast chana dal, coriander seeds, cumin seeds, dried chilies, peppercorns, and cinnamon stick in a pan for 2-3 minutes until fragrant, then grind into a fine paste with grated coconut and 1/4 cup water.
2. 2Heat coconut oil in a large pan and fry sliced onions until golden brown, then remove and set aside.
3. 3In the same oil, add minced garlic and ginger, cook for 30 seconds, then add chicken pieces and cook until lightly browned on all sides.
4. 4Add the ground spice-coconut paste to the chicken and stir well, cooking for 3-4 minutes to blend the flavors.
5. 5Add reserved fried onions, salt, and 1 cup water, then bring to a boil.
6. 6Reduce heat and simmer for 20-25 minutes until chicken is cooked through and the curry has thickened.
7. 7Adjust seasoning and serve hot with rice or flatbread.

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