Name: Chettinad Chilli Chicken
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 chicken thighs, on the bone; 1 cup coriander leaves; 20 ml fresh lime juice, strained; 1 tablespoon sea salt; 200 ml White Chicken Stock; 3 tomatoes, peeled and chopped; 3 small red chillies, minced; 2 brown onions, diced; 2 tablespoons shredded fresh coconut; 2 teaspoons ground chilli; 20 fresh curry leaves; 5 cloves garlic, minced; 3 tablespoons Red Masala Paste; 1 star anise; 1 tablespoon minced ginger; 75 g ghee

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Ever since I first tasted Chettinad cooking in Chennai more than a decade ago, I have been fascinated by its culinary traditions and its links with the spice traders since the 16^th century. A more recent visit to the Chettinad region in and around Karaikudi to further experience what is considered the hottest and spiciest food in India left me completely enamoured of its complex layering of flavours.