Chettinad chicken fry
- Maunika Gowardhan
Published: June 17, 2020 at 11:57 AM
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Serves 4
Easy
Total time: 30 mins
+ Marinating
A star rating of 5 out of 5.0 ratingsRate
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Maunika Gowardhan's super-simple version of chettinad chicken flavours thigh fillets with ginger, turmeric, fennel seeds, cinnamon and dried red chillies
Low calorie
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Try Maunika Gowardhan's Chettinad chicken fry recipe, then assemble a traditional thali with vegetable raita, chole palak, rajma tikki and Maharashtrian dhal.
Maunika says: "I’ve adapted the fennel, pepper and dried chilli flavours of a classic Chettinad chicken curry for this quicker, simpler recipe. Ginger works as a great tenderiser when marinating the chicken. You can marinate this for just 20 minutes or overnight, if you have time."
Chettinad chicken fry
Ingredients
Nutrition
-
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
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½ tsp black peppercorns
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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
Nutrition: per serving
-
kcal250
low
-
fat12.6g
-
saturates1.7g
-
carbs5.7g
-
sugars3.8g
-
fibre2.2g
-
protein27.4g
-
salt0.3g
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Method
-
step 1
Put the chicken in a large bowl along with the ginger, turmeric and chilli powder. Stir well and leave to marinate for 20 minutes.
-
step 2
Use a pestle and mortar to lightly bash the fennel seeds, cinnamon, dried chillies and peppercorns, and set aside.
-
step 3
Heat 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 4
Lower the heat, cover and cook the chicken for 10 minutes, stirring halfway through.
-
step 5
Add the tomatoes and continue cooking uncovered for 4-5 minutes. Sprinkle over the coriander and serve with rotis or parathas.
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Authors
Maunika GowardhanColumnist
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