| |
 |
|
|
|
 |
CHICKEN CHETTINAD
KOZHI VARATHA KOSAMBU (CHETTINAD)
| Chettinad is the region in Southern
Tamil from where the Chettiars, the trader and mercantile comunity
of the region, originate. They have traded with South East Asia
for over a thousand years. In AD 1077 the Chola King Kulottunga
sent an embassy of seventy-two merchants to the Chinese court.
One can see this influence in the use of star anise, a popular
spice in Chinese cooking, in these curries. Chettinaad cuisine
is presently the rage in Madras: the first Chettinad restaurant,
"The Raintree', opened in the mid-1980s, and has been followed
by several others.Chettinad cuisine is hot. The chicken is always
cut in very small pieces on the bone-about 12 pieces from a
chicken. This is an ideal dish to make using chicken drumsticks.Since
it is dryish, this reddish-brown dish can be eaten with a flavoured
rice like lemon or tomato rice. |
|
| Serves
4-5 |
|
| 2
teaspoons poppy seeds |
2
teaspoons fresh ginger, finely chopped |
| 1/2
fresh coconut |
2
teaspoons garlic, finely chopped |
| 1
teaspoon fennel seeds |
1/2
star anise |
| 1
-in (2.5-cm) cinnamon stick |
3
teaspoons red chilli powder |
| 3
green cardamoms |
1.1kg
chicken, cut as preferred |
| 2
cloves |
3
medium tomatoes, chopped |
| 3/4
teaspoon turmeric powder |
salt |
| 3/4
teaspoon garam masala powder |
juice
of 1/2 lime |
| 1/2
cup oil |
a
few curry leaves |
| 1
large onion, chopped |
1/3
cup coriander leaves, chopped |
|
|
|
