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 shallots, diced
  • 700 g skinless boneless chicken thighs, cut into 5 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 shallots and curry leaves and fry for 10 minutes until the shallots are softened and golden.
  4. Add the chicken and stir around for 1-2 minutes, then stir in the garlic, ginger, sugar, salt and all of the CHETTINAD spice blend,
  5. Fry for a further 2 minutes.
  6. 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.
  7. Sprinkle with chopped coriander before serving
  8. 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. Add the shallots and curry leaves and cook for 10 minutes. The shallots should be soft and golden in colour.
  4. Add the chicken and stir around for 1-2 minutes, then stir in the garlic, ginger, sugar, salt and all of the CHETTINAD spice blend,
  5. Fry for a further 2 minutes.
  6. Add the chopped tomatoes
  7. Add the water, and cook for about 10–15 minutes, stirring often. If needed add more splashes of water to stop it sticking to the pan, until the chicken is cooked through and the sauce is thick.
  8. Sprinkle with chopped coriander before serving
  9. Serve with plain boiled basmati rice

 

 

 

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