INDIAN 101 CHETTINAD CHICKEN CURRY 🐓🍛🇮🇳

INDIAN 101: CHETTINAD CHICKEN CURRY 🐓🍛🇮🇳 This is one of my favourite chicken curries from the Chettinad region of South India. I know it's pretty ingredient heavy, but let that not put you off. Most of the spices can be bought online, and can be used in a number of Indian recipes. If you are investing the time, I suggest making a big batch of the Chettinad masala as you'll be making this curry again and again and again! 1kg chicken thighs, skinless and on the bone 1 + 1 tsp each ginger and garlic 1/4 tsp turmeric Juice of half lemon Masala: 3 dried red chillies 4 green cardamoms 1 tsp black peppercorns 1 tsp fennel seeds 1/2 tsp cumin seeds 1 tbsp coriander seeds 3 tbsp grated coconut 3-4 pieces black Stone flower (see notes) 1 cinnamon stick 4 cloves 1 bay leaf, optional Salt and pepper 2 tbsp coconut oil 10-12 Thai shallots or 1 medium red onion 10-12 curry leaves 2 ripe tomatoes (tinned or fresh) Green chillies and red onions, to garnish 1. Marinate the chicken for 30 mins. 2. Toast and grind all the spices and coconut for the masala. 3. Fry the shallots, ginger and garlic for 3 minutes. Add curry leaves and tomatoes and cook down to a paste. Then add the chicken and masala and cook on a low heat adding a splash of water if required. I like this curry quite thick, but you can add more water if you want more gravy. 4. Garnish with onion rings and green chilies before serving. Notes: Black Stone Flower (Kalpasi/Patthar Phool) is a dried lichen with an earthy smell and flavour. It's commonly used in Chettinad cuisine, but can be a tricky one to find unless you visit a specialty South Indian store. It's hard to substitute, but the dish will still be delicious without it. Enjoy!

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% Daily Values based on a 2,000 calorie diet