Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chettinad chicken fry
- Preparation and cooking time
- Total time
- + Marinating
- Easy
- Serves 4
Ingredients
- 500g skinless chicken thigh fillets, cut into bite-sized pieces
- coarsely grated to make 1 tbsp ginger
- ½ tsp ground turmeric
- ½ tsp kashmiri chilli powder or mild chilli powder
- ½ tsp fennel seeds
- 2cm piece cinnamon stick
- 2 dried mild red chillies
- ½ tsp black peppercorns
- 3 tbsp vegetable oil
- 1 tsp black mustard seeds
- 8-10 curry leaves
- 1 onion, thinly sliced
- 2 small tomatoes, chopped
- a handful coriander, chopped
- rotis or parathas, to serve
Method
- STEP 1Put the chicken in a large bowl along with the ginger, turmeric and chilli powder. Stir well and leave to marinate for 20 minutes.
- STEP 2Use a pestle and mortar to lightly bash the fennel seeds, cinnamon, dried chillies and peppercorns, and set aside.
- STEP 3Heat the oil over a medium heat in a wok or large frying pan. Add the mustard seeds and, when they begin to pop, fry for 10 seconds. Add the crushed spices and fry for a minute. Add the curry leaves and, as they splutter, add the onion. Fry for 7-8 minutes, stirring often. Add the marinated chicken and turn the heat up slightly, frying for 4 minutes. Season with a little salt.
- STEP 4Lower the heat, cover and cook the chicken for 10 minutes, stirring halfway through.
- STEP 5Add the tomatoes and continue cooking uncovered for 4-5 minutes. Sprinkle over the coriander and serve with rotis or parathas.
