Chettinad chicken
Serves 6
Easy
Total time:
+ marinating
A fiery curry from Southern India: the marinating takes time but the recipe is quick to prepare and cook. Friends who are fans of any hot chicken curry will love this. Serve with rice or naan alongside.
Skip to ingredients
- 3 cloves garlicpeeled
- 4cm piece gingerpeeled
- 750g boneless, skinless chicken thighsquartered
- 1 tsp turmeric
- vegetable oil
- 2 onionssliced
- 2 thumb-sized red chilliesseeded and sliced
- 1 tbsp tomato purée
- 3 tbsp dessicated coconuttoasted
- 2 cinnamon sticks
- 350ml vegetable stock
SPICE MIX
- 1 ½ tsp of each fennel seeds, cumin seeds, coriander seeds
- 1 dried long red chilli
- 1 star anise
Nutrition: per serving
- kcal268
- fat14.2g
- carbs5.6g
- fibre3.2g
- protein27.5g
- salt0.5g
Method
step 1
Toast the spice mix in a small frying pan then grind. Purée the garlic and ginger in a blender with a bit of water. Put the chicken in a bowl with the turmeric and garlic/ginger paste, and grind black pepper over. Leave to marinate for 30 minutes or overnight refrigerated.
step 2
Heat 3 tbsp oil, and add the onion and red chilli. Season with salt, and fry for 10 minutes until soft. Add the chicken, spices, tomato purée, toasted coconut and cinnamon stick, and fry for 5 minutes. Pour in the stock and simmer for 30 minutes.
