Monday, March 19, 2018

From the Food Bowl

sadviser August 10, 2011

BAY Leaf Taste of India restaurateur and head chef, Jacob Vallomthottam last week shared one of his favourite traditional Indian dishes, Chicken Chettinadu with staff at The Adviser.
Our verdict: delicious!

INDIAN FAVOURITE…  Bay Leaf Taste of India restaurateur and head chef, Jacob Vallomthottam is pictured with his Chicken Chettinadu.  Photo:  Alicia Zeqir.Chicken Chettinadu  – Serves 4

1 kg whole chicken
½ cup coconut oil
or vegetable oil
2 tsp poppy seeds
½ grated coconut
1 tsp fennel seeds
1 tsp cumin seeds
1tsp ground coriander seeds
3-4 whole red chillies
2.5cm cinnamon stick
3 cardamom pods
2 cloves
½ tsp turmeric powder
1 large onion
2 tsp chopped ginger
2 tsp chopped garlic
1 star anise
1 tsp red chilli powder
3 tomatoes
10-12 curry leaves
1 cup coconut milk
    Salt to taste

Clean chicken, remove skin and cut into small 3cm pieces
Chop onion and tomatoes
Roast whole chillies, grated coconut, poppy seeds, coriander seed, cumin seeds, cardamom, cloves, cinnamon stick, star anise and fennel seeds in oil. Grind roasted ingredients into a paste with ginger and garlic.
Heat oil and fry onion until golden. Add curry leaves and ground paste and sauté for 3-5 minutes.
Add tomatoes, red chilli powder and turmeric powder and sauté for a further 2 minutes.
Add chicken and cook for 5 minutes turning in paste to coat evenly. Then add coconut milk and ½ cup water.
Cover and cook until chicken is cooked through.
Serve Chicken Chettinadu garnished with curry leaves and coconut milk with boiled rice, Tandoori Naan or Parattah.