Spiced Chettinad Chicken With Velvet Coconut Rice Recipe

About this recipe

A flavorful Chettinad-style pepper chicken paired with aromatic coconut rice, perfect for a hearty and balanced dinner.

Ingredients

• 20G Curry Leaves
• Pcs Chings Masala Chicken Chilli
• 1 kg Basmati Rice
• 1 piece Coconut
• - Onion
• 250g Garlic
• 250g Ginger
• - Red Chilli
• - Coconut Oil
• 250 G Fennel Seeds / Saunf 250 G
• 500 ml Water
• - Bay Leaf
• 150 Gms Cloves
• - Cardamom
• 50 g Black Pepper
• 100 g Coriander Powder
• 20 g Turmeric Powder
• 10G Salt

Instructions

1. Heat 1 tablespoon of coconut oil in a pan. Add curry leaves, fennel seeds, and finely chopped onions. Sauté until golden brown.
2. Add minced garlic, ginger, and chopped tomatoes. Cook until the tomatoes are soft and the mixture is aromatic.
3. Mix in turmeric powder, red chili powder, coriander powder, and freshly ground black pepper. Stir well.
4. Add the chicken pieces and salt. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly seared.
5. Pour 100 ml of water, cover, and let the chicken cook on medium heat until tender and the gravy thickens.
6. For the coconut rice, heat 1 tablespoon of coconut oil in the rice cooker. Add bay leaf, cloves, and cardamom. Sauté for 30 seconds.
7. Add the soaked basmati rice and grated coconut. Stir gently to coat the rice with the oil and coconut.
8. Pour 200 ml of water, add salt to taste, and close the rice cooker lid. Cook until the rice is fluffy and aromatic.
9. Serve the Chettinad pepper chicken with freshly cooked coconut rice. Garnish with additional curry leaves if desired.