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Nallennai Kadaknath (Black Chicken in Sesame oil)
Kadaknath chicken ( preferably with bones and skin)
Onion – 1/2 (finely chopped)
Tomato – 1/2
Ginger-Garlic paste – 2 teaspoons
Gingelly Oil (nallennai, sesame oil) – 2 teaspoons
Salt to taste
madras curry powder – 3 teaspoons
Mustard – half a teaspoon
Fenugreek – 5-6 seeds
Curry leaves – 5-6 leaves
Coconut – 4-5 (one inch piece each), ground into a fine paste. While grinding coconut, dry grind it first to avoid lumps.
Turmeric powder- 1/2 teaspoon



PROCEDURE:
1. Add 2 tbs gingelly oil in a flat-bottomed vessel.
2. Add mustard seeds, followed by fenugreek seeds.
3. When mustard splutters, add curry leaves, chopped onions, salt, turmeric and fry for a few minutes.
4. When onion turns slightly brown, add ginger-garlic paste and fry for a few seconds (until the raw smell is gone).
5. Add kadaknath chicken and half a cup of water. Cook the chicken until done; it would take about 12-15 minutes approximately.
6. Once chicken is eighty percent cooked add chopped tomatoes and cooked till done.
7. Add 3 teaspoons of madras curry powder (substitute it with 1 spoon chili powder, 2 spoons coriander powder, half spoon garam masala powder) Cook for another 6-8 minutes.
8. Add ground coconut paste to this mixture and allow it cook for another 5-8 minutes.
Allow it to stand for a few minutes and then serve with hot rice or chapattis.

Chef Satish Comments
Entire cooking is done on a medium heat.
Spice level: Very spicy.

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