Chicken Chettinad [ SPICY SOUTH INDIAN CHICKEN CURRY ]

The very spicy food of Chettinad, a region in Tamil Nadu, is suited to the dry, hot land and ingredients are often cooked in sesame oil, which adds a unique flavour. It is a cuisine of rich meat and chicken curries flavoured with aromatic spices such as star anise and cinnamon. [Indian Cookery Course Cookbook]

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a frying pan over a high heat, add the chillies, crushed peppercorns, aniseed, cloves and cardamom seeds and dry-toast until they begin to darken and develop an aroma. Remove from the heat and crush to a powder in a pestle and mortar or spice mill then mix in the cinnamon. Set aside.

Step 2

2 Heat the oil in the frying pan over a high heat and drop in the curry leaves (standing back from the pan if using fresh leaves, as they will splutter), star anise, chillies and onions. Stir-fry for 7–8 minutes until the onions are soft, then tip in the ginger-garlic paste and stir, add the tomato and season with salt. Cook for 3–4 minutes until well blended.

Step 3

Add the ground spices and turmeric, then stir in the chicken and cook until sealed on all sides.

Step 4

4 Add a few tablespoons of water and cook for 15–20 minutes until the chicken is cooked. Season to taste, sprinkle with the coriander and serve hot with rice, rotis or dosas.