Chennai Chicken from Saffron to Sassafras

Prep Time: 45 Minutes
Yields: 4 Servings

Comment:
This recipe from Southern India may be just the ticket for those boring chicken breasts you keep picking up at the grocery. The cayenne is toned down a little from the traditional preparation in Chennai, formerly known as Madras, but the exotic spices shine through.

Ingredients:
2 pounds boneless chicken breast, cut into 1 to 2-inch pieces
2 onions, chopped
1 (15-ounce) can tomatoes, diced
3 tbsps oil
4-5 tsps chana dal or yellow split peas
2-3 whole dried red chili peppers
1 tsp coriander seeds
1 tsp cumin seeds
¼ cup grated coconut
2 tbsps minced ginger
6-8 cloves garlic
½ tsp cayenne pepper
1 tsp turmeric
2 cups warm water
1 ½ tsps salt
1 tbsp cilantro or Kari leaves, chopped

Method:
Heat a non-stick skillet over medium-high heat. Add 1 tbsp oil and add chana dal, chili peppers, coriander and cumin seeds. Roast for a few minutes. Add coconut, garlic and ginger. Cook for 2 minutes. Remove from heat and grind into a paste. Heat remaining oil in a Dutch oven and sauté onions until golden brown. Add spice paste and sauté for 2 to 3 minutes. Add tomatoes, cayenne, turmeric and chicken. Stir together. Add water, cover and cook on low heat until chicken is tender, about 30 minutes. Garnish with cilantro. Serve with steamed white rice.