Chettinad Chicken

Amazing flavours. Just make it.

Recipe from Rick Stein’s “India” cookbook.

chettinad

Serves: 4

What you need

  • 700g chicken thighs (skinless & boneless), cut into 1.5 inch chunks
  • 1 Tbsp fennel seeds
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 Tbsp black peppercorn
  • 1 Tbsp chilli powder
  • 2 Tbsp oil
  • 1 tsp fennel seeds
  • 3 x 1 inch cinnamon sticks
  • 150g shallots, minced
  • 4 cloves garlic, minced
  • 4 cm ginger, minced
  • 1 tsp sugar
  • 1 tsp salt
  • Handful curry leaves
  • 100ml water
  • Handful coriander leaves, for garnish

How to put this together

  1. Put fennel seeds (1 Tbsp) + cumin seeds + coriander seeds + black peppercorn + chilli powder into a spice grinder (I use magic bullet). Grind to a powder.
  2. Heat oil in a pan over medium heat
  3. Add fennel seeds (1 tsp) + cinnamon sticks. Fry until fragrant.
  4. Add shallots. Fry until soft & golden brown.
  5. Add chicken. Fry for a few minutes.
  6. Add garlic + ginger + sugar + salt + spice blend + curry leaves. Fry for a few minutes.
  7. Add water, and keep stirring until the chicken is cooked through and the sauce is thick & cling to the chicken.
  8. Sprinkle over chopped coriander leaves
  9. Serve with rice
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