Chicken Chettinad Recipe

• 500 g Chicken (cut)
• 11 Red Dried Chilies
• 6 cloves Garlic (paste)
• ½ cup Coconut (grated and fresh)
• ¼ Cinnamon Stick
• 1 Green Cardamom
• 1 Black Cardamom
• 2 Cloves
• 5 Curry Leaves.
• Salt
• 2 tbsp Oil

• Heat a pan and roast the dried chilies and dry spices.
• Now grind the roasted mixture with coconut.
• Heat oil in a griddle and add garlic paste, curry leaves and coconut mixture.
• Add chicken pieces and mix well.
• Fry for ten minutes on a low flame.
• Add half cup water and cover the pan.
• Cook for 20 minutes on a low flame.