Chettinad Chicken

Chettinad Chicken

INGREDIENTS (Serves 4)

  • 50 ml vegetable oil
  • 1 tsp fennel seeds*
  • Two 3 cm pieces of cinnamon stick*
  • Handful of curry leaves*
  • 150 g onions, diced
  • 700 g skinless boneless chicken thighs, cut into 3 cm pieces
  • 20 g/4 cloves garlic, finely crushed
  • 20 g/4 cm ginger, finely grated
  • 3 tbsp of CHETTINAD spice blend
  • 400 g of chopped tomatoes/one tin (for method 2)
  • 1 tsp of sugar
  • 1 tsp salt
  • 100 ml water
  • Boiled basmati rice to serve
  • Freshly chopped coriander (optional)

*1 portion provided within the tin of CHETTINAD  spice blend

METHOD 1 (dry version)

  1. Heat the oil in a sturdy frying pan or karahi over a medium heat
  2. Add the fennel and cinnamon, fry for 1 minute.
  3. Now add the onions and curry leaves and fry for 10 minutes until the onions are softened and golden.
  4. Stir in the garlic, ginger, sugar, salt and all of the CHETTINAD spice blend,
  5. Fry for a further 1-2 minutes.
  6. Add the chicken and stir around for 1-2 minutes, ensuring the chicken is fully coated in the masala.
  7. Add the water, and cook for about 10–15 minutes, stirring often and adding more splashes of water if needed to stop it sticking to the pan, until the chicken is cooked through and the sauce thick and reduced and clinging to the chicken.
  8. Sprinkle with chopped coriander before serving
  9. Serve with plain boiled basmati rice

METHOD 2 (tomato sauce version)

  1. Heat the oil in a sturdy frying pan or karahi over a medium heat
  2. Add the fennel and cinnamon, fry for 1 minute.
  3. Now add the onions and curry leaves and cook for 10 minutes. The onions should be soft and golden in colour.
  4. Stir in the garlic, ginger, sugar, salt and all of the CHETTINAD spice blend,
  5. Fry for a further 1-2 minutes.
  6. Add the chopped tomatoes and cook for about 8–10 minutes, stirring often. Let the tomatoes completely breakdown to give you a thick aromatic sauce.
  7. If needed, add more water to stop it sticking to the pan.
  8. Add the chicken and stir around for 1-2 minutes, ensuring the chicken is fully coated in the sauce.
  9. Let the chicken cook through.
  10. Sprinkle with chopped coriander before serving
  11. Serve with plain boiled basmati rice

 

 

 

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