Spicy Indian Chettinad Chicken

• 5 red chili peppers dried and large
• 2 tablespoons coriander seeds toasted in a dry pan
• 1 teaspoon ground ginger
• 800 grams chicken breast cut into bite-size pieces
• 3 tomatoes diced
• sea salt
• 2 tablespoons vegetable oil
• 1/4 tablespoon turmeric powder
• 4 whole black peppercorns
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cumin seeds
• 5 curry leaves optional
• 1/2 onion diced
• cilantro leaves
• 6 ounces greek yogurt unflavored
• naan bread
• basmati rice cooked

1. In a mortar and pestle, crush the chilis with the coriander seeds until a paste forms. Set aside.
2. In a deep skillet, drizzle in the vegetable oil. Add the turmeric, peppercorns, fennel, cumin, and curry leaves (optional). Stir just a few moments until the spices become fragrant.
3. Add the onions to saute a few minutes. Then add the powdered ginger. Simmer on low heat until the onion has softened. If everything starts to stick, add a little water.
4. Add the chicken and stir until it is coated in the spices. Add some water making sure not to completely cover the chicken.
5. Incorporate the tomatoes and simmer 20 minutes until the chicken has cooked through.
6. Stir in 1 to 2 teaspoons of the coriander/chili mixture and simmer another 5 minutes.
7. Serve with the cilantro sprinkled on top and the yogurt, naan, and rice as accompaniments.

red chili peppers, coriander seeds, ground ginger, chicken, tomatoes, salt, vegetable oil, turmeric powder, black peppercorns, fennel seeds, cumin seeds, curry, onion, cilantro, greek yogurt, bread, basmati rice

Taken from www.yummly.com/recipe/Spicy-Indian-Chettinad-Chicken-626916 (may not work)