Chettinad chicken curry

Name: Chettinad chicken curry
Total time: 1 h
Yield: serves 6
Ingredients: dessicated coconut 3 tbsp; garlic 2 cloves, crushed; ginger 4cm piece peeled and finely grated; ground black pepper ¼ tsp; turmeric 1 tsp; boneless, skinless chicken thighs 750g, quartered into chunks; oil for frying; onions 2, sliced; red chillies 2, seeded and sliced; tomato purée 1 tbsp; cinnamon sticks 2; chicken stock 350ml; steamed basmati to serve; chapatis to serve; fennel seeds or cumin seeds or coriander seeds 1 ½ tsp of each; dried long red chilli 1; star anise 1

1 hour + marinating
serves 6
Easy

This recipe for chettinad chicken curry is a really easy delicious curry that will feed the family. Plus, it's under 300 calories

April 7, 2016 at 8:34 am

Ingredients

dessicated coconut 3 tbsp
garlic 2 cloves, crushed
ginger 4cm piece peeled and finely grated
ground black pepper ¼ tsp
turmeric 1 tsp
boneless, skinless chicken thighs 750g, quartered into chunks
oil for frying
onions 2, sliced
red chillies 2, seeded and sliced
tomato purée 1 tbsp
cinnamon sticks 2
chicken stock 350ml
steamed basmati to serve
chapatis to serve

SPICE MIX

fennel seeds or cumin seeds or coriander seeds 1 ½ tsp of each
dried long red chilli 1
star anise 1

Method

Step 1

Toast the spices for the spice mix in a small frying pan then grind in a spice grinder or with a mortar and pestle. Toast the coconut in the same pan until golden, cool then grind briefly.
Step 2

Put the garlic, ginger, black pepper, turmeric and chicken in a bowl. Toss then leave to marinate for 30 minutes.
Step 3

Heat 3 tbsp oil in a pan. Fry the onion and chilli with a good pinch of salt for 10 minutes until soft. Add the chicken, spice mix, toasted coconut, tomato purée and cinnamon sticks, and fry for 5 minutes. Pour in the stock and simmer for 30 minutes. Serve with rice and chapatis.