Chettinad Chicken

Estimated — 7 ingredients not in food database (100% mass accounted for)

• Chicken

  bone-in, skin-on pieces

  200 g

• Coconut oil

  30 ml

• Coriander powder

  5 ml

• Cumin seeds

  5 ml

• Freshly grated coconut

  15 ml

• Garlic

  crushed

  1 pc

• Ginger

  grated

  1 g

• Green chilli

  chopped

  1 pc

• Ground cumin

  5 ml

• Mustard seeds

  5 ml

• Onion

  finely chopped

  1 pc

• Red chili powder

  5 ml

• Salt

  to taste

• Turmeric powder

  5 ml

• Water

  150 ml

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Method

1. 1Heat 2 tablespoons of coconut oil in a heavy-bottomed pan over medium heat.
2. 2Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
3. 3Add 1 teaspoon of cumin seeds and 1 crushed garlic clove. Sauté for 30 seconds until fragrant.
4. 4Add 200g of chicken pieces (bone-in, skin-on for more flavor) and brown on all sides.
5. 5Mix in 1 tablespoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, and 1 teaspoon of red chili powder. Stir well to coat the chicken.
6. 6Add 1 chopped green chili and 1 small piece of fresh ginger (grated). Stir for 1 minute.
7. 7Pour in 150ml of water and bring to a simmer. Cover and cook for 10 minutes, stirring occasionally.
8. 8Add 1 tablespoon of freshly grated coconut and 1 teaspoon of mustard seeds. Cook for 2 more minutes until the sauce thickens slightly.
9. 9Adjust seasoning with salt to taste and serve hot with steamed rice or appam.