Chicken Chettinad Dry

• 600 g chicken breasts, cubed
• 3 -4 tablespoons oil
• 10 -15 curry leaves
• salt
• 4 garlic cloves
• 1 inch gingerroot
• 3 -4 red kashmiri chilies (dried)
• 1/2 tablespoon pepper
• 1 tablespoon coriander seed
• 1/2 tablespoon cumin seed
• 1/2 teaspoon turmeric
• 3 -4 tablespoons coconut, shredded

1. Grind the ginger and garlic into a fine paste.
2. Next,dry roast and grind red chillies, pepper, coriander seeds, cumin seeds and turmeric; keep aside.
3. In a non-stick saucepan, heat oil and saute the ginger garlic paste till light brown.
4. Add the chicken pieces and the roasted and ground powder.
5. Cover and cook for 15 minutes on medium heat. Add 1/4 cup water and cook till completely dry.
6. Stir occasionally so that it doesn't stick to the bottom of the pan.
7. Separately,heat 1 Tbsp oil and fry the shredded coconut and curry leaves till light brown.
8. Pour this mixture onto cooked chicken and stir once again.
9. Serve hot.

chicken breasts, oil, curry, salt, garlic, gingerroot, pepper, coriander seed, cumin, turmeric

Taken from www.food.com/recipe/chicken-chettinad-dry-255708 (may not work)