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Try this Chettinad chicken, then check out our Sri Lankan chicken curry, Keralan chicken curry, Indian chicken curry and more chicken curry recipes.

Ingredients

  • 3 tbsp dessicated coconut
  • 2 cloves garlic, crushed
  • 4cm piece peeled and finely grated ginger
  • ¼ tsp ground black pepper
  • 1 tsp turmeric
  • 750g boneless, skinless chicken thighs, quartered into chunks
  • for frying oil
  • 2 onions, sliced
  • 2 red chillies, seeded 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

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.

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