Chettinad chicken
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6
Skip to ingredients
- 3 tbsp dessicated coconut
- 2 cloves garliccrushed
- 4cm piece peeled and finely grated ginger
- ¼ tsp ground black pepper
- 1 tsp turmeric
- 750g boneless, skinless chicken thighsquartered into chunks
- for frying oil
- 2 onionssliced
- 2 red chilliesseeded and sliced
- 1 tbsp tomato purée
- 2 cinnamon sticks
- 350ml chicken stock
- to serve steamed basmati
- to serve chapatis
SPICE MIX
- 1 ½ tsp of each fennel seeds or cumin seeds or coriander seeds
- 1 dried long red chilli
- 1 star anise
Nutrition: per serving
- kcal275
- fat14.3g
- saturates5.5g
- carbs5.3g
- fibre3.4g
- protein29.6g
- salt0.4g
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.
