Chicken Chettinad

Cook temp: Micro power level

Cook Time: 30 mins

Ingredients:

• 1 tbsp poppy seeds (khus-khus)
• 2 tbsp broken cashew nuts (kaju)
• 1 tbsp oil
• 1/2 cup freshly grated coconut
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds (jeera)
• 1 whole dry red chilli, broken into pieces
• 3 cardamoms
• 1 tsp fennel seeds
• 2 to 3 cloves
• 25 mm (1") piece cinnamon

Other Ingredients:

• ½ kg Chicken (curry cut)
• 3 tomatoes
• 3 tbsp oil
• 1/2 cup chopped onions
• 6 cloves garlic
• 25 mm (1”) piece ginger
• Salt to taste
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 4 to 5 curry leaves
• 2 cups coconut milk

 Preparation :

1. Place 1 cup of water in a microwave safe bowl and heat on 100% micro power level for 2 mins. Remove from the microwave and soak the poppy seeds and cashew nuts in it for 5 mins. Keep aside.
2. Add the oil in a microwave safe bowl and heat for 1 min on 100% micro power level, add all the remaining ingredients, mix well and cook for 2 mins on 100% micro power level. Keep aside to cool.
3. Add the cashew nuts, poppy seeds and 1⁄4 cup of water and blend in a mixer to a smooth paste. Keep aside.
4. Apply the chettinad paste to washed and clean curry cut chicken and allow it to rest for 30 mins.
5. Make 4 slits on the tomatoes and place them on the magic tawa and cook on 100% micro power level for 2 ½ mins.
6. Remove, de-skin and deseed the tomatoes. Chop them finely and keep aside.
7. Add oil in another bowl and heat on 100% micro power level for 1 min. Add the onions, garlic and ginger, marinated chicken. Mix well and continue cooking for 2 mins.
8. Add the tomatoes, salt, turmeric powder and chilli powder. Mix well and cook at 100% micro power level for 2 mins.
9. Add the ground paste and curry leaves and cook for 2 mins.
10. Add the coconut milk, mix well and cook for 10 mins.
11. Serve hot.