Chettinad Chicken with Seasonal Vegetables with Vazhakkai (Raw Banana) Podimas
Chettinad Chicken with Seasonal Vegetables
Ingredients
- • 500g Chicken, bone-in cut into medium pieces
- • 1 cup Fresh Green Beans, chopped
- • 1 cup Carrot, diced
- • 2 tbsp Chettinad Masala (roasted coconut, fennel, star anise, peppercorns)
- • 1 large Onion, finely chopped
- • 2 Tomatoes, pureed
- • 1 tbsp Ginger-Garlic paste
- • 1/2 tsp Turmeric powder
- • 1 sprig Curry leaves
- • 2 tbsp Coconut oil
- • Salt to taste
Cooking Steps
Heat coconut oil in a heavy-bottomed pan, add curry leaves, and sauté onions until golden.
Add ginger-garlic paste and cook until the raw smell dissipates.
Add the chicken pieces and sear until the color changes.
Stir in the turmeric and the freshly ground Chettinad masala, coating the chicken thoroughly.
Pour in tomato puree and cook until oil separates.
Add the carrots and green beans, pour in 1 cup of water, and simmer on low heat until the chicken is tender and vegetables are cooked but firm.
Adjust salt and garnish with fresh coriander.
Vazhakkai (Raw Banana) Podimas
Ingredients
- • 2 Raw Bananas (Vazhakkai), peeled and grated
- • 1/2 cup Freshly grated coconut
- • 1/2 tsp Mustard seeds
- • 1 tsp Urad dal
- • 2 Dried red chillies
- • 1 sprig Curry leaves
- • 1 tbsp Coconut oil
- • Salt to taste
Cooking Steps
Steam or pressure cook the grated raw banana for 2 minutes until just cooked.
Heat coconut oil in a skillet, add mustard seeds, urad dal, dried chillies, and curry leaves.
Add the steamed raw banana to the skillet and sauté on medium flame.
Toss in the grated coconut and salt, stirring for 3-4 minutes until the mixture is dry and fragrant.