Chicken Chettinaad

Course : Curry
Serves: 1
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50 grams chicken
25 grams tomatoes
10 grams onions
50 grams ginger-garlic paste
1 bunch curry leaves
1 bunch cilantro leaves
6 medium green chiles
1 teaspoon salt to taste
10 grams oil
1/4 cup fresh grated coconut
6 medium red chiles
15 grams black peppers
15 grams cumin seeds
15 grams sounf
10 grams garam masala

Preparation / Directions:

Clean the chicken and cut into pieces Fry grated coconut, black pepper, red chiles, cumin seeds, garam masala and sounf in a pan and make a thick paste Heat oil in a pan, fry chopped onions, ginger-garlic paste and curry leaves. Add chicken pieces, salt and cook in a low flame until it becomes tender. Add the above paste to the chicken pieces and cook for 15 minutes, then add tomatoes and cook for another 5 minutes. Sprinkle the cilantro leaves on the pieces and serve hot.

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