Cooking Mode: Chettinad Chicken

Step 1 of 5

Dry-roast grated coconut and grind with black pepper powder into a thick paste using a little water.

Step 2 of 5

Heat oil in a heavy pot, crackle mustard seeds and curry leaves, then sauté chopped onions, ginger paste, and garlic paste.

Step 3 of 5

Add chopped tomatoes and cook until soft.

Step 4 of 5

Add chicken pieces, coconut paste, salt, and water; cover and simmer for 25 minutes until chicken is tender.

Step 5 of 5

Serve hot with steamed rice or parottas.