Chicken chettinad 2

This is almost the same version Of kudupi raj maams recipe with slight changes which I had posted yesterday. I've been preparing this recipe for more than 7-8 years.This is the recipe of Sanjeev Kapoor with slight changes.This  picture is from one of my old folder which I had posted in a food group long time back.Even the slight changes in the recipe changes the taste of the dish.In this dish the taste is enhanced with the flavor of curry leaves which also gives a South Indian touch and the crunchy coconut bits.This dish is one of my personal favorite.I borrowed this recipe from my cousin Divya with her modifications which I have mentioned in the last recipe. Divya is a fantastic cook  who presently resides in USA.Thanks a lot Di for this yummy recipe.

To be fried:
Coconut-1 cup,grated
Red chillies(long)- 10
Khus khus-2 tsp
Coriander seeds-1 tsp
Cumin seeds-1/2 tsp
Green cardamom-3
Star anise -1/2
Oil/ghee-2 tsp
Other ingredients:
Red chilly powder-1/2 tsp
Turmeric powder-1/2 tsp
Lemon juice-1 tbsp
Coconut-1/4 cup,cut into small pieces(kathle kudko)
Ghee-2 tbsp
Fresh coriander leaves-few sprigs
Curry leaves-10- 12
Onion-6 big ones,chopped medium
Tomatoes-3,medium sized
Ginger-2 “
Garlic-15 cloves

  1. Dry roast coconut until brown and keep it aside.
  2. Roast chillies and all the dry ingredients mentioned under the same  in 2 tsp oil.
  3. Coarsely grind all the fried ingredients along with the coconut,ginger and garlic .
  4. Heat oil or ghee in a pan and fry onions until brown,add curry leaves,ground paste, tomatoes,chilly powder,turmeric powder and saute for sometime in simmer .
  5. Add chicken pieces,coconut pieces and mix,add little water,keep in high flame for sometime,it will release water,if it looks dry add little water,then simmer and cook until done.
  6. Lastly add lemon juice and garnish with chopped coriander leaves.
  7. Garnish few coconut pieces.(optional)