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Name: Chettinad Pepper Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 5 tb Vegetable oil

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INGREDIENTS

5 tb Vegetable oil

Servings

INSTRUCTIONS

MMMMM------------------------SPICE PASTE----------------------------- 1 1/2 tb Cumin seeds 8 Dried hot red chillies; -broken into halves, ; up to 10 3 tb Coriander seeds 1 1/2 ts Fennel seeds 1 tb Black peppercorns 1 1/2 ts White poppy seeds 5 Garlic cloves; peeled and -roughly ; chopped 1 1 1/2 inch p fresh ginger; -peeled and roughly ; chopped 1/2 ts Ground tumeric 1 1/2 ts Salt; up to 2 3 Bay leaves 5 Cardamon pods 1 Inch cinnamon stick; broken 1 ts Fennel seeds 3 Cloves 1 1/2 ts Urad dal* 15 Fresh curry leaves; (if -available), up ; to 20 2 md Sized onions; peeled and -finely ; chopped 1 lg Tomato; chopped One 2 1/4 lb. chicken; -skinned and cut ; into small serving ; pieces (breast ; halves into 3 and ; legs into ; drumsticks and ; thighs). Make the spice paste: In a small frying pan, heat 1 tablespoon of oil over a medium-high heat. When hot, add cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Put these into a large coffee grinder and grind to a powder. Empty into the container of an electric blender. Add garlic, ginger, tumeric and salt to the blender as well, along with 6 to 8 tablespoons of water. Process until you have a fine paste, pushing down with a rubber spatula if needed. Heat remaining 4 tablespoons of oil in a large saucepan over a medium to high heat. When hot, add bay leaves, cardamon pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until urad dal turns red, then add curry leaves, if using. Stir once or twice and add onions. Fry onions until they are soft and lightly colored. Now add the spice paste. Continue to stir and fry for about 4 to 6 minutes, adding a little water to prevent sticking. Add the tomato and stir and fry for another 3 to 4 minutes. Add the chicken pieces to the onion and spice mixture. Stir until they are well coated then add 2 1/2 cups water, just enough to cover. Bring to a boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20 to 25 minutes. Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6 to 8 minutes. Replace the chicken, fold gently into the sauce, and cook for a further 5 minutes before serving. *urad dal is a small, pale yellow split pea Yield: 4 to 6 Servings Suggested wine: Rosemont Estate Shiraz Cabernet 1997

NOTES

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Chettinad Pepper Chicken

5 tb Vegetable oil

MMMMM------------------------SPICE PASTE-----------------------------  1 1/2 tb Cumin seeds      8    Dried hot red chillies;           -broken into halves,           ; up to 10      3 tb Coriander seeds  1 1/2 ts Fennel seeds      1 tb Black peppercorns  1 1/2 ts White poppy seeds      5    Garlic cloves; peeled and           -roughly           ; chopped      1    1 1/2 inch p fresh ginger;           -peeled and roughly           ; chopped    1/2 ts Ground tumeric  1 1/2 ts Salt; up to 2      3    Bay leaves      5    Cardamon pods      1    Inch cinnamon stick; broken      1 ts Fennel seeds      3    Cloves  1 1/2 ts Urad dal*     15    Fresh curry leaves; (if           -available), up           ; to 20      2 md Sized onions; peeled and           -finely           ; chopped      1 lg Tomato; chopped           One 2 1/4 lb. chicken;           -skinned and cut           ; into small serving           ; pieces (breast           ; halves into 3 and           ; legs into           ; drumsticks and           ; thighs).   Make the spice paste: In a small frying pan, heat 1 tablespoon of oil  over a medium-high heat. When hot, add cumin seeds, chillies,  coriander seeds, fennel seeds, black peppercorns and poppy seeds.  Stir and fry briefly until lightly roasted. Put these into a large  coffee grinder and grind to a powder. Empty into the container of an  electric blender. Add garlic, ginger, tumeric and salt to the blender  as well, along with 6 to 8 tablespoons of water. Process until you  have a fine paste, pushing down with a rubber spatula if needed.    Heat remaining 4 tablespoons of oil in a large saucepan over a medium  to high heat. When hot, add bay leaves, cardamon pods, cinnamon,  fennel seeds, cloves and urad dal. Stir and fry briefly until urad  dal turns red, then add curry leaves, if using. Stir once or twice  and add onions. Fry onions until they are soft and lightly colored.  Now add the spice paste. Continue to stir and fry for about 4 to 6  minutes, adding a little water to prevent sticking. Add the tomato  and stir and fry for another 3 to 4 minutes.    Add the chicken pieces to the onion and spice mixture. Stir until  they are well coated then add 2 1/2 cups water, just enough to cover.  Bring to a boil. Turn the heat to low, cover and simmer until the  chicken is almost cooked, about 20 to 25 minutes.    Using a slotted spoon, remove the chicken pieces. Turn the heat up to  medium-high, and reduce the sauce until very thick. This should take  about 6 to 8 minutes. Replace the chicken, fold gently into the  sauce, and cook for a further 5 minutes before serving.    *urad dal is a small, pale yellow split pea    Yield: 4 to 6 Servings    Suggested wine: Rosemont Estate Shiraz Cabernet 1997

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Nutrition

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Serving Size: 1 Serving (45g)
Recipe Makes: 1 servings

Calories: 401
Calories from Fat: 401 (100%)

Amt Per Serving		% DV

	Total Fat 45.4g	61 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 28.7g
	Polyunsanturated Fat 12.8g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 401

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