Chicken Chettinad [ SPICY SOUTH INDIAN CHICKEN CURRY ]

Name: Chicken Chettinad [ SPICY SOUTH INDIAN CHICKEN CURRY ]
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: “4 dried red chillies, broken in half; ½ teaspoon black peppercorns, crushed; 1 teaspoon aniseed; 4 cloves; 3 green cardamom pods, seeds removed and husks discarded; ½ teaspoon ground cinnamon; 2 tablespoons sunflower or sesame oil; 8–10 fresh or 15 dried curry leaves; 3 star anise; 2 green chillies, finely diced; 2 onions, chopped; 1 teaspoon ginger-garlic paste; 1 tomato, chopped; ½ teaspoon ground turmeric; 800g boneless, skinless chicken thighs, cut into 2.5cm pieces; a handful of fresh coriander leaves, chopped, to garnish; salt; boiled rice, Rotis or Dosas, to serve”

4 steps

Prep:10minCook:25min

“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. NB curry leaves sub: lime zest (half the amount of curry in tsps) or a combination of the same amount basil + lime zest+ juice

Updated at: Thu, 17 Aug 2023 00:18:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories373.3 kcal (19%)

Total Fat16.7 g (24%)

Carbs15.1 g (6%)

Sugars4.2 g (5%)

Protein41.9 g (84%)

Sodium593.2 mg (30%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4dried red chillies

broken in half

½ teaspoonblack peppercorns

crushed

1 teaspoonaniseed

4cloves

3green cardamom pods

seeds removed and husks discarded

½ teaspoonground cinnamon

2 tablespoonssunflower oil

1 teaspoonginger-garlic paste

1tomato

chopped

½ teaspoonground turmeric

800gboneless skinless chicken thighs

cut into 2.5cm pieces

fresh coriander leaves

chopped, to garnish

salt

rice

boiled, Rotis or Dosas, to serve”

Instructions

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

“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

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.”